Private Chef
Mallorca
A chef in your villa,
for the stay, from the Tramuntana to the south of the island
You have taken a villa in Mallorca. The kitchen is beautiful, so is the terrace, and that is exactly where the question starts: who does the shopping, who cooks, who clears up, while everyone else is at the beach. I move in for the length of your stay and take on everything that gets eaten.
I am French and I speak fluent English. Everything can be arranged in either language, before and during your stay. Majorca, Mallorca: same island, and I answer to both.
– Deià · Sóller · Pollença · Andratx · Santanyí –
HOW IT WORKS
Three days at the very least, more often the full week: I cook for the whole of your stay, not for a single dinner.
Out here the heat sets the timetable. The real work happens in the morning, while the house is still cool. At midday nobody wants anything heavy: a table of vegetables, cold fish and fruit, in the shade. The proper meal comes late, outside, once the air has dropped.
The shopping is done at the island markets and direct from growers. Mallorca gives you plenty to work with: sobrasada, which carries a protected geographical indication, olive oil under its own denomination of origin, the wines of Binissalem and Pla i Llevant, the citrus of the Sóller valley, almonds harvested at the end of August, and the flor de sal from the Es Trenc salt pans. The markets move from village to village through the week, and that sets the rhythm of the cooking.
Menus, prep, service, the kitchen put back in order: all mine. What you see of the kitchen is what reaches the table.
Children, allergies, particular diets: we settle that before you travel, and nobody goes hungry.
WHAT IT CHANGES
- The shopping is mine: nothing to plan before you arrive, nothing to hunt for once you are there
- No table to book at nine in the evening in the middle of August
- Meals served when you are hungry, not when a restaurant says so
- A clean kitchen when you go to bed
- One person to deal with, from the first message to the last evening
Who books me
from a family villa to a week with friends
The big family
Eight or ten around the table, and always the same people who end up in the kitchen while the others enjoy themselves. I take the kitchen, and everyone gets a holiday. The rate does not move up to ten guests; beyond that we draw up a quote.
The birthday, the family occasion
A birthday, a silver wedding, an evening that matters. The service steps up that night, without you having to arrange it.
Friends renting together
Three or four couples, one big house, and nobody keen to spend their evenings at the stove. I take that on, you stay at the table.
The house taken for work
A few days of meetings in a finca: meals at set times, cooked on the spot, with nothing to organise for whoever is running it.
The packages
Whichever suits the rhythm of 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, with no surprises. The shopping, charged back to the cent against receipts. My travel costs and the hire car, which is not optional here: the markets are in a different village each day. A bed for me near the villa for the length of the stay. Drinks and wine, bought and paid for by you; I am glad to give an opinion if you want one. Every line appears on the quote.
I take one stay at a time. July and August go first: write as soon as your dates are fixed.
What happens next
three exchanges, one person
You tell me about the stay
The dates, the villa, how many of you, what you like, what you do not eat. A call or the form is enough.
I send you a quote
The package that fits, the travel and the lodging itemised, and nothing that turns up later.
I take the kitchen
Menus are built day by day, around the morning market and what you feel like that evening.
The chef
twenty years of cooking, eleven running my own restaurant
Six years of training at the École Hôtelière, 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, the 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 settle in for the week, with cooking built on ingredients, plain and without display. In summer it turns Mediterranean on its own: vegetables, fish, herbs, olive oil, and as little time over the heat as possible when it is thirty degrees outside.
What they say
5.0 out of 5 · Google reviews
★★★★★"All weekend the food was impeccable. Delicious, fresh and beautiful."
★★★★★"Very good cooking, refined and particularly elegant, 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."
★★★★★"An excellent communicator, in French and in English, which made the organisation very easy. He built the ideal menu with us, around our favourite dishes. […] The presentation and the quality were worthy of a starred table, personalised for us."
Where I travel
the whole island, under an hour from the airport
Deià and the north west coast
The village on the slope above the sea, the stone houses, the olive terraces. About 45 minutes from the airport on the mountain road, and allow more in season.
Sóller and Port de Sóller
The valley of orange groves, closed in by the mountains, and its port at the head of a bay. The red prawn is landed and sold at the port.
Pollença and Port de Pollença
The north, a sheltered bay, a Sunday market on the Plaça Major. The most British corner of Majorca.
Andratx and Port d'Andratx
The south west, a steep natural harbour, the Wednesday market in town. More homes here are owned by foreigners than anywhere else on the island.
Portals Nous and Bendinat
Between Palma and Andratx, the marina, the golf, twenty minutes from the airport.
Santanyí and the south east
Golden sandstone, the calas, the Mondragó park, and a market twice a week, Wednesday and Saturday.
Frequently asked
what people ask me most
What is the shortest booking?
Three consecutive days. I do not travel for a single service: I come for the stay.
How many people?
From 2 to 10 guests, at the same rate. Above that we draw up a quote.
What is added to the rate?
My travel costs, the hire car, my lodging on the spot, and the shopping, charged back to the cent. Everything is costed on the quote before you say yes.
Do I have to house you?
Yes. I find the solution myself, always close to the villa and with no interest in comfort for its own sake: the point is that this line weighs as little as possible on your budget.
Where do you buy?
At the island markets and direct from growers, depending on the day and on where you are staying. The markets move from village to village; the covered markets in Palma and the fish auction at the port fill in the rest.
Do you cook Spanish food?
If you want it, yes. But I am not going to pretend to be Mallorcan: I cook what I know, with what the island gives. The produce is Spanish, the hand is French, and in summer the two are not far apart.
What about wine?
Yours to buy and yours to pay for. I am happy to point you somewhere, including the island wines, which hold up very well at the table.
Children, allergies, particular diets?
We settle it beforehand. Nobody goes hungry and nobody eats separately.
Does the kitchen need to be special?
No. An oven, a hob, a fridge and a worktop are enough. An outdoor kitchen or a plancha is a bonus, not a condition.
Do you speak English?
Yes, fluently. The whole stay can run in English, before and during.
When should I book?
As early as you can: dates go quickly, July and August first. As soon as yours are fixed, write to me.
I also cook on Arcachon Bay and in Courchevel. See all my destinations
Write to me
I answer myself, and quickly
Or directly: +33 7 82 13 87 70 · WhatsApp
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