A private chef in Avignon.

A private gastronomic experience in Avignon.

Avignon is not only a city of heritage and festivals. It is a land of fine gastronomy, home to Ventoux truffles, Châteauneuf-du-Pape wines and a Provençal culinary tradition as generous as it is refined. A selected chef comes to you, composes a gastronomic menu from fresh seasonal produce, cooks discreetly on site, serves at the table and tidies your kitchen before leaving.

This is neither a meal delivery nor a classic caterer: it is a live culinary service, every plate prepared on the spot by a professional trained in great restaurants and hotels. Prémices is not a marketplace either: every chef has been tested and approved before cooking for a client.

For which occasions?

Dinners with friends and family

A seasonal menu built around Provençal produce, refined presentation and discreet service, while you enjoy your guests.

Birthdays and private events

Six around a table or fifteen for a cocktail dinner: tasting menu, gastronomic buffet or tray service, adapted to your space.

Corporate events in Provence

Executive dinners, year-end parties, client receptions and gastronomic seminars, in your premises, a rented mas or a partner venue, with complete coordination of service, sommellerie and logistics. Our references include LVMH, Air Liquide and IBM.

Villa and holiday stays

Every summer the Avignon area attracts travellers in search of authentic Provence. In a mas by the Durance, a bastide in the Luberon or a villa at the gates of Avignon, the chef shops, cooks, serves and tidies up.

How it works.

• Your brief. Tell us the date, place, number of guests and culinary wishes. We come back to you quickly.
• Chef and menu. We choose the best-suited chef and submit a bespoke gastronomic menu for your approval.
• On the day. The chef arrives about an hour and a half before the meal with fresh produce, cooks on site and serves at the table.
• Afterwards. He leaves your kitchen clean and tidy. You have nothing to manage.

Chefs selected for Provence.

Our chefs, often from Michelin-starred restaurants or grand hotels in the region, master gastronomic Provençal cooking (Sisteron lamb, revisited tapenade, a festive aïoli, black Ventoux truffles in season), contemporary French and Mediterranean cuisine, and vegetarian or vegan cooking on request, with produce sourced from local markets and producers. For tastings of Châteauneuf-du-Pape or Côtes du Rhône wines, some of our hosts are Meilleurs Ouvriers de France.

Where we cook around Avignon.

• Avignon and its intra-muros districts.
• Greater Avignon: Villeneuve-lès-Avignon, Le Pontet, Vedène, Caumont-sur-Durance, Montfavet, Châteaurenard.
• Vaucluse: Carpentras, L'Isle-sur-la-Sorgue, Gordes, Apt, Orange, Vaison-la-Romaine.
• Gard and Bouches-du-Rhône: Nîmes, Uzès, Aix-en-Provence, on request.

See all of Provence.

Frequently asked questions

How much does a private chef in Avignon cost?

Every Prémices service is quoted to measure, according to the number of guests, the complexity of the menu and the options chosen (floor service, wine pairing). Reference points are on our pricing page.

What is included?

The chef buys the fresh produce, prepares and cooks on site, serves at the table and clears the kitchen at the end of the evening, using your tableware. Drinks are not included unless agreed. For a complete experience with sommelier or maître d'hôtel, see our private chef service.

Do you cook outside Avignon, in the Vaucluse or the Gard?

Yes. From Avignon we cover Orange, Carpentras, L'Isle-sur-la-Sorgue, Nîmes, Uzès and other destinations within a reasonable distance. For isolated venues (mas, bastide, villa), contact us so we can check feasibility and any travel costs.

How does Prémices select its chefs?

Every chef goes through a selection in real conditions: a cooking test judged on substance and presentation, hygiene and food safety checks, punctuality and professional manner. Only chefs who meet our standards are retained, which is why Prémices is rated 4.9/5 on Google.