By Yohann Perié, private chef
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A birthday that falls during the holidays is often the best occasion of all: the whole family is already there, the villa is spacious, and the Bay does the rest. It is also, all too often, the evening when someone spends the day in the kitchen instead of enjoying it. In Pyla, I cooked for a family birthday during a stay. Here is how I go about it, and what I took away from it.
A birthday in Pyla, overlooking the water
It was a large family gathered in a villa in Pyla at the height of summer, for a stay during which I cooked every meal. One evening there was a birthday to celebrate. Dinner was served on the terrace at the water's edge. For dessert, I served them a strawberry cake on a Basque-cake base, with vanilla Chantilly cream, a strawberry coulis and fresh strawberries with basil.
What stayed with me that evening was the sunset. On the Bay in summer, it comes just as dinner is served and changes the whole table: the light softens, the water takes on colour, and nobody feels like getting up. No restaurant dining room can offer that setting, and it is one of the great advantages of celebrating a birthday at the villa rather than going out.
Why during the stay, and not as a one-off evening
I do not offer single-evening bookings. I come for the stay, three days minimum, and that is precisely what makes a birthday easier. Arriving on the day to cook one dinner means getting to grips with everything in a few hours: the kitchen, the oven, the number of chairs, everyone's tastes. When I have been there for several days, I already know the house, who likes what, who does not eat shellfish, and what time the children get hungry. The celebration follows naturally from the rest of the week.
A menu built around the guest of honour
A birthday is not the moment to be presented with a set menu. We talk it through beforehand, with you, and without the guest of honour if it is a surprise: their favourite dishes, a meal they remember, an ingredient they love. I then plan the dinner around those wishes, using what the Bay has to offer that day.
In summer, the table lends itself to fresh, bright cooking: fish and shellfish from the Poissonnerie du Pyla, oysters from the Bay, vegetables from the market at La Teste, herbs and olive oil. The produce is chosen that same morning.
Dessert matters twice as much that evening. A seasonal fruit tart or cake, a layered mousse cake, a dessert that holds a memory for the guest of honour: we decide together.
The day, behind the kitchen door
In the morning, I buy what the evening needs on top of the usual shopping. While you are at the beach, on the Dune or out on a boat, I prepare whatever can be done ahead. The day's other meals carry on as usual, according to your package.
In the evening, the table is laid. If the villa has a terrace overlooking the water, that is where you dine, as the sun goes down. I serve plated or on large sharing dishes, depending on the atmosphere you prefer. The service is more elaborate than on other evenings: that is the point of an evening that matters.
After dinner, I put the kitchen back in order. The next morning, the kitchen is tidy, as if nothing had happened.
What it costs
A birthday does not mean a change of package. The evening is part of the package chosen for the stay, detailed on the Arcachon Bay page: Confort from €400 a day, Sérénité from €500, Prestige from €600, with the same rate for 2 to 10 guests. For more than ten guests, which happens quickly with a family celebration, I draw up a bespoke quote.
As with the rest of the stay, produce is charged at cost against receipts, and my travel costs and local accommodation are added. A celebration dinner naturally costs more in produce than an everyday lunch: you see it on the receipts, down to the last cent. Wine and champagne are your choice and at your own expense; I am happy to advise on pairings.
The same approach for a hen weekend or a family celebration
Everything I describe here applies equally to a three-day hen weekend, a wedding or a reunion with friends. As long as the celebration takes place during a stay, it works the same way: I am already settled in, I know the house and the guests, and the big day is prepared without anyone losing their own day to it.
Your questions about a private chef on Arcachon Bay
Can I book a private chef for just one birthday dinner?
Not with me: I come for a stay of at least three consecutive days. The birthday becomes the highlight of the stay, prepared by someone who already knows the house and the guests.
Can we choose the birthday menu?
Yes, that is the whole idea. We plan it together before the stay, around the favourite dishes of the guest of honour, and I then adapt it to the produce of the day.
Does the chef make the birthday cake?
Yes, dessert is part of the meal. Strawberry cake, a tart, a layered mousse cake: we decide together what will go down best.
Does the villa need anything in particular?
An equipped kitchen is all that is needed, and I go through what it has with you before the stay. For the table, I adapt to the setting: terrace, garden or dining room.
Can the chef cater for more than ten guests that evening?
Yes, on a quote. For more than ten guests, I price the evening separately, before the stay.
Planning your stay
Tell me about your stay, the date of the birthday and the number of guests using the form on the page or by phone. The whole stay can take place in English. I only take one stay at a time, and dates in July and August go quickly.
For a clear idea of the budget, read how much a private chef costs on Arcachon Bay.
