Private Chef
Arcachon Bay
- 3 days minimum, for the stay
- From €400 a day
- 2 to 10 guests at the same rate
- Shopping at cost, with receipts
A chef in residence,
in your villa, from Cap Ferret to Pyla
Renting a villa on Arcachon Bay for a few days or several weeks? I am with you for the whole of your stay and look after every meal: shopping, menus, cooking, service, then clearing the table and tidying the kitchen. All you have to do is enjoy the Bay.
I speak fluent English, so everything can be arranged in English or in French, before and during your stay.
– Cap Ferret · Pyla-sur-Mer · Arcachon · Andernos –
THE IDEA
I come for the stay, not for a single dinner: a minimum of three days, and I am with you throughout.
Each morning I buy my produce as close as I can to where you are staying: the markets around the Bay (Arcachon, Cap Ferret, Andernos), the oyster huts, and market gardeners and local producers I trust. Menus are decided day by day, according to the catch, the season and what you fancy. In summer the cooking leans naturally towards the Mediterranean, fresh and light: market vegetables, grilled fish, herbs and olive oil.
I take care of everything: planning the menus, cooking, and tidying the kitchen after every meal. All you see of the kitchen is what arrives on your plate.
Adults, children, special diets, allergies: everything is agreed in advance, and everyone is well fed.
THE BENEFITS
- No shopping, no queueing at the oyster hut
- No restaurant to book in mid-August
- Different menus every day, following the catch and the market
- A clean, tidy kitchen after every meal
- One person to deal with, from the first message to the last dinner
Who it is for
from a family holiday to a team retreat
A holiday with family or friends
From a small family to a large group: for more than 10 guests, a quote on request. Meals are usually the last thing anyone wants to think about on holiday, so I take care of them.
A special occasion during your stay
A birthday, a family celebration, a three-day hen party. For a birthday or a special evening, the service can of course become more elaborate.
A long weekend, in season or out
Three days at the villa, in high summer just as in spring or autumn, with the table laid each evening overlooking the water.
A company retreat or team stay
A house rented for a few days of work: carefully prepared meals at set times, and no logistics for the organiser.
Private chef packages
Choose the one that fits your stay
Confort
From€400a day
One meal of your choice
breakfast, lunch or dinner
Sérénité
From€500a day
Two meals of your choice
breakfast, lunch, afternoon tea or dinner
Prestige
From€600a day
Every meal
breakfast, lunch, afternoon tea and dinner
Three consecutive days minimum · 2 to 10 guests · above that, a tailored quote
What comes on top, set out in full. The produce, charged at cost against receipts. My travel costs. My accommodation nearby for the length of the stay. Wine and drinks are yours to choose and pay for, and I am happy to help with the selection. Everything is shown on the quote.
I take only one stay at a time. July and August book up quickly, so write to me as soon as your dates are fixed.
Lunchtime bruschetta, overlooking the Bay
How it works
three steps, one person to deal with
You tell me about your stay
Dates, the villa, how many of you, what you enjoy, any dietary needs. By phone or using the form.
I suggest a package
With a clear quote: the package, any additional costs, nothing hidden.
I settle into the kitchen
Menus change over the stay with the market, the day's catch and what you fancy. I take care of the rest.
The chef
twenty years of cooking, eleven running my own restaurant
Six years at hotel school, then I learnt my trade in the fine dining and Michelin-starred kitchens of the Périgord: Le Vieux Logis in Trémolat, Le Pont de l'Ouysse in Lacave, La Truffe Noire in Brive, Le Manoir de Hautegente. After more than twenty years in restaurants, eleven of them running my own, I chose to cook in your home, for you.
My cooking is built on good produce, honest and unfussy: the kind you look forward to every evening of a holiday.
What clients say
5.0 out of 5 · Google reviews
★★★★★“All weekend the food was flawless. Delicious, fresh and beautiful.”
★★★★★“Very good cooking, delicate and particularly refined, which won over every one of our guests. The plates were beautifully presented and the quality of the produce was there. […] Punctuality, rigour and absolute discretion.”
★★★★★“He's an excellent communicator in both French and English, which made planning seamless. He worked with us to craft the perfect menu tailored to our favorite dishes […] the presentation and quality delivered a Michelin-starred experience, personalized just for us.”
Where I travel on Arcachon Bay
all the way around the Bay
Cap Ferret and the peninsula
Lège-Cap-Ferret, from Claouey to the tip: villas under the pines, the oyster villages of L'Herbe and Le Canon.
Pyla-sur-Mer and the Dune du Pilat
From Le Moulleau to the Corniche, the villas facing the dune and the Banc d'Arguin.
Arcachon
Ville d'Hiver, Pereire, Abatilles, Le Moulleau, and the houses along the seafront.
La Teste-de-Buch and Gujan-Mestras
The oyster ports of Gujan, the houses of La Teste and around Lac de Cazaux.
Andernos-les-Bains, Lanton, Arès, Audenge
The north of the Bay, quieter and more family-oriented, with its huts and jetties.
Bordeaux and the vineyards
An hour from the Bay: Pessac-Léognan, the Graves, Saint-Émilion. For a stay that combines ocean and vineyards, I can follow you there.
FAQ: a private chef on Arcachon Bay
before you write to me
What is the minimum stay?
Three consecutive days. I do not travel to the Bay for a single dinner: I come for the stay.
How many guests?
The prices shown apply to 2 to 10 guests. For larger groups, I will send you a tailored quote.
What is charged on top of the package?
My travel costs, my accommodation nearby, and the produce, charged at cost against receipts. Everything is set out on the quote before you agree to anything.
Do I need to provide accommodation?
Yes, as I stay locally for the whole of your stay. I find it myself, always choosing somewhere close by but simple, to keep the cost to my clients as low as possible.
Where do you shop?
At the markets around the Bay (Arcachon, Le Canon, Andernos, La Teste), from oyster farmers on the peninsula and in Gujan-Mestras, and from local growers. You receive the receipts every day.
What about wine?
It is yours to choose and pay for. If you like, I can help you choose: the Graves, Pessac-Léognan and Entre-deux-Mers are right on the doorstep.
Children, allergies, special diets?
Everything is planned in advance. Menus are adapted for children as well as adults, and for specific diets.
Do I need a special kitchen?
A well-equipped villa kitchen is enough. I ask about the equipment before the stay and work with what is there.
Do you speak English?
Yes, fluently. Your whole stay can be arranged and run in English, or in French.
When should I book?
As early as possible, as soon as your dates are fixed: dates go quickly, especially in high season.
I also cook in Courchevel and in Mallorca. See all my destinations
Let's talk about your stay
I reply personally
Or directly: +33 7 82 13 87 70 · WhatsApp
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The journal
three articles to help you plan your stay
