Private Chef
Arcachon Bay
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 stay with you for the whole of your visit and take care of the daily meals: shopping, menus, cooking, service, and clearing the table and kitchen afterwards. All you have to do is enjoy the Bay.
I am a French chef and I speak fluent English. Everything can be arranged in either language, before and during your stay.
– Cap Ferret · Pyla-sur-Mer · Arcachon · Andernos –
THE IDEA
I come for the stay, not for a single dinner: three days minimum, and I am with you throughout.
Each morning I choose the produce as close as possible to where you are staying: the markets around the Bay (Arcachon, Cap Ferret, Andernos), the oyster huts, market gardeners and local producers I trust. Menus are built day by day, around the catch, the season and what you feel like. In summer the cooking turns naturally Mediterranean, fresh and light: market vegetables, grilled fish, herbs and olive oil.
I handle all of it: planning the menus, the cooking, and putting the kitchen back in order after every meal. Of the kitchen, you see only what reaches the plate.
Adults, children, special diets, allergies: all of it is settled beforehand, and everyone eats well.
THE ADVANTAGES
- No shopping, no queueing at the oyster hut
- No restaurant to book in the middle of 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 family holiday, or a stay with friends
From a small family to a large group: above 10 guests, on request. Meals are usually the last thing anyone wants to think about on holiday, so I take them on.
An occasion during your stay
A birthday, a family celebration, a three-day hen party. For a birthday or a particular evening, the service can naturally become more elaborate.
A long weekend, in season or out
Three days at the villa, in high summer as much as in spring or autumn, with the table laid each evening facing the water.
A company retreat or team stay
A house rented for a few days of work: careful meals at set times, with no logistics for the organiser.
My 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 is added, in full transparency. The produce, charged at cost against receipts. My travel costs. My accommodation nearby for the length of the stay. Wine and drinks remain your choice and your expense, and I am glad to help you choose. Everything appears on the quote.
I take one stay at a time. In July and August the dates go quickly: write to me as soon as yours are fixed.
Lunchtime bruschetta, facing the Bay
How it works
three steps, one person to deal with
You tell me about the stay
Dates, the villa, how many of you, what you enjoy, any dietary needs. By phone or through the form.
I suggest a package
With a clear quote: the package, the additional costs, nothing hidden.
I settle into the kitchen
Menus evolve through the stay with the market, the day's catch and what you feel like. I take care of the rest.
The chef
twenty years of cooking, eleven at the head of my own restaurant
Six years of training at hotel school, then my apprenticeship 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.
I bring a cooking built on ingredients, honest and without artifice, the kind you want to come back to every evening of a holiday.
What they 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
all the way around the Bay
Cap Ferret and the peninsula
Lège-Cap-Ferret, from Claouey to the point: 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 Lac de Cazaux.
Andernos-les-Bains, Lanton, Arès, Audenge
The north of the Bay, quieter and more family-minded, with its huts and its jetties.
Bordeaux and the vineyards
An hour from the Bay: Pessac-Léognan, the Graves, Saint-Émilion. For a stay that mixes ocean and vines, I follow you there.
Frequently asked questions
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 for 2 to 10 guests. Above that, 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, since I stay on site for the whole of the stay. I arrange it myself, always looking for somewhere close but without any particular standing, to keep the cost down for my clients.
Where do you shop?
At the markets around the Bay (Arcachon, Le Canon, Andernos, La Teste), from the oyster farmers of the peninsula and of Gujan-Mestras, and from local growers. The receipts are passed on to you each day.
What about wine?
It remains your choice and your expense. If you would like, I will help you choose: the Graves, Pessac-Léognan and Entre-deux-Mers are next door.
Children, allergies, special diets?
All of it is planned in advance. Menus adapt to children as well as to adults, and to specific diets.
Does the kitchen need to be special?
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. I am a French chef and I speak fluent English: your stay can run entirely in English, or in French.
When should I book?
As early as you can, as soon as your dates are fixed: they go quickly, especially in high season.
I also cook in Courchevel and in Mallorca. See all my destinations
Let us talk about your stay
I answer personally
Or directly: +33 7 82 13 87 70 · WhatsApp
This site is protected by reCAPTCHA. Google's privacy policy and terms of service apply.
The journal
three articles to help you plan your stay
Celebrating a birthday during your villa stay at Cap Ferret
Read the article