A private chef in Antibes.
On Cap d’Antibes, in a pine-shaded villa above the sea or aboard a yacht berthed at Port Vauban, a Michelin-level chef composes a bespoke menu where your summer is. Caviar as you come off the water, a starred dinner without leaving the deck, and a service to match.
Chefs from starred kitchens, on the Cap and aboard.
Cap d’Antibes gathers some of the most private addresses on the coast, and our chefs come from kitchens of Michelin rank, several with a star of their own. They cook that way in your villa or on your deck, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the great houses of Paris travel down for your summer, at the villa or on the water. Every maître d’hôtel is tested and palace-trained. The welcome, the rhythm, the quiet between courses: nothing is left to chance.
One Cap, every cuisine.
On the Cap the evening can go anywhere, ashore or at anchor. You choose the register; we send the chef who owns it, every one shaped by a great kitchen.
Haute gastronomie
The full grammar of a starred kitchen: a tasting menu, exact sauces, a plate that belongs among the finest tables of the Cap. A grand restaurant kept for you alone, ashore or aboard.
Mediterranean & Provençal
The sea on the plate, straight off the Marché Provençal: line-caught fish, gambas, a bouillabaisse reimagined, sun-warm tomatoes and basil, olive oil from the back-country. A chilled rosé within reach.
Cuisines of the world
A sushi counter set up on deck, a Thai table after a day at anchor, a Levantine spread for a crowd. When the evening wants to leave the coast, the chef takes it there.
Pastry & the sweet finale
A dedicated pastry chef for the last act: a soufflé to the minute, a dessert finished before you as the harbour lights come up.
From the Cap to Juan-les-Pins.
Wherever your summer address is around Antibes, the chef comes to you. Villa on the Cap, apartment in the old town, seafront estate or aboard at Port Vauban.
A sommelier, and the bottles to match.
A day on the water asks for the right bottles waiting, and our sommelier builds for it: a chilled Bandol rosé to open, a Provence white or a white Burgundy with the fish, a great Bordeaux with the main, an aged spirit as the harbour settles.
Tell us the register, discovery, prestige, or a single grower you love, and we source it: rare vintages, magnums, cuvées that never reach a list. Or we simply pour from the cellar your villa or yacht already keeps. Champagne on arrival is a given.
Cook beside the chef.
The best afternoons on the Cap end with your hands in the work. The chef turns your villa kitchen, or the galley, into a studio: a walk through the Marché Provençal, a menu built together, techniques you keep for good, and a table you finally sit down to because you made it.
Two of you or a full deck, back from a swim at the Garoupe. Boards, knives, produce off the market and a chef who hands over every trick. By the time it is plated, you made it.
A dinner served, not only cooked.
A beautiful meal can be undone by a room left to itself. Add a maître d’hôtel and a service team and the evening runs on its own, ashore or aboard: apéritifs poured as you come off the water, plates carried in rhythm, glasses never empty, the kitchen invisible, the host finally among the guests.
Each one is auditioned before a single service and trained in the grand palaces. Timing, warmth, the quiet between courses: all of it theirs, none of it yours.
Whatever the summer asks for.
A private dinner is the heart of it. Around it, the house arranges the rest of the season.
Receptions
Deck & garden parties
Passed canapés and live stations for a deck or a garden full of guests, from a birthday to a summer gala at the Cap.
Spectacle
Culinary entertainment
An open counter, a little theatre of fire and steel, courses finished before you. Dinner becomes the evening itself rather than a break in it.
On the water
Yacht dining at Port Vauban
The chef comes aboard with provisions for lunch at anchor off the Îles de Lérins or a dinner under the stars, and up to the villa just the same.
At scale
Full-service catering
Larger numbers, full logistics: kitchen, service, tableware and flowers. We bring the whole evening; you bring the guests.
Addresses that never reach a booking site.
No place of your own for the week, or simply the wish for somewhere exceptional? We open off-market addresses around Antibes: pine-shaded villas on the Cap, apartments in the old town and yachts to charter at Port Vauban.
We find the place; the summer is yours to keep.
Explore our venuesBegin the conversation.
Send us your date, your numbers and the evening you have in mind, ashore or aboard. We handle the chef, the service, the table and, if you wish, the villa or the yacht.
Plan your Antibes eveningFrequently asked questions
Can the chef cook aboard a yacht at Port Vauban?
Yes. The chef comes aboard with provisions for lunch at anchor or a dinner on deck, and up to villas on the Cap just the same.
Do you cook in the villas of Cap d’Antibes?
Yes. We cook in private villas across Cap d’Antibes, the old town and Juan-les-Pins, and can work alongside a villa’s or a yacht’s own crew.
Which areas around Antibes do you cover?
Cap d’Antibes, Vieil Antibes, Juan-les-Pins, La Garoupe and Port Vauban, and out to Golfe-Juan, Biot and Villeneuve-Loubet.
We also compose evenings in Cannes, Nice, Saint-Tropez and with a private chef in Paris. See our pricing for what shapes a quote.