A private chef on Cap-Ferrat.
On the most secluded peninsula of the Riviera, between the pines of Saint-Jean and the sea, a Michelin-level chef sets your table where the world cannot follow. In a villa above Passable, on a terrace facing the cape or aboard at anchor, one evening is composed for you, with the discretion the address is known for.
Kitchens with a star, a service kept quiet.
Our chefs are drawn from Michelin-starred houses, and several carry a star under their own name. They bring the discipline of those kitchens into your villa, for a single evening, with the ease of people used to the most demanding tables.
The same chefs and maîtres d’hôtel who run the great houses of Paris come down to the cape for the season. Each is chosen at a dinner before ever cooking for a client, each formed in a palace dining room. On Cap-Ferrat, discretion is not a preference: it is the whole point.
One address, any table you please.
You name the evening you have in mind; we send the chef who lives in that register. Each comes from a great kitchen, each with a hand of their own.
Haute gastronomie
The full language of a starred kitchen brought to the peninsula: a tasting menu, sauces held to the second, plating that would sit on any three-star pass. A great restaurant, kept for your table alone.
Mediterranean & Provençal
The coast on the plate: line-caught fish and violet artichokes from the Villefranche market, Menton lemon, cold-pressed oil, basil cut that morning. The cuisine the cape was built for, a chilled rosé within reach.
Cuisines of the world
An omakase counter set in your kitchen, a Piedmontese truffle dinner, a Levantine table under the pines. When the evening wants to travel, the chef carries it there.
Pastry & the sweet finale
A pastry chef for the final act: a soufflé timed to the table, a dessert finished before you. The evening closes with the care it opened.
From Passable to Pointe Saint-Hospice.
Wherever you have settled on the cape, the chef comes to you: a villa above Passable, a terrace over the harbour of Villefranche, an estate on the Pointe, or aboard at anchor off the peninsula.
A sommelier, and the right bottles beside it.
A great meal asks for the glass that meets it. Our sommelier builds the pairing course by course: a cold Bellet or Bandol to begin, a white Burgundy with the fish, a Bordeaux or a Northern Rhône with the main, a Sauternes or an old eau-de-vie to close.
Name the register, discovery, prestige, or one grower you love, and we find it: rare vintages, magnums, cuvées that never reach a list. Or we simply pour from the cellar you already keep. Champagne as you arrive is understood.
Cook beside the chef.
Some afternoons on the cape are best spent with your hands in the work. The chef turns the villa kitchen into a studio: a walk through the Villefranche market if you like, a menu shaped together, techniques you keep for good, and a table you sit down to because you built it.
A couple, a family, friends between two swims. Aprons, good knives, produce from the coast and a chef who teaches the way the best of them do, without holding back. The lesson becomes the dinner.
A dinner served, not merely cooked.
The finest meal can be spoiled by a room left to fend for itself. Add a maître d’hôtel and a service team and the evening carries itself: an aperitif poured as the sun drops behind the cape, plates brought in time, glasses kept full, the kitchen unseen, the host at last a guest at the table.
Every maître d’hôtel is chosen at a service before working for us and formed in a palace dining room. The welcome, the pacing, the quiet between courses: none of it is left to you.
Whatever the season asks of you.
The private dinner is the centre of it. Around it, the house arranges the rest of your time on the cape.
Receptions
Cocktails & garden parties
Passed canapés and live stations for a terrace of guests, from a quiet birthday to a summer party under the pines.
Spectacle
Culinary entertainment
A live counter, a chef’s table, a run of fire and knives. The dinner becomes the evening itself rather than a break in it.
On the water
Yacht & villa dining
The chef boards the yacht or climbs to the estate, provisions in hand, for lunch at anchor or a dinner beneath the stars off the cape.
At scale
Full-service catering
Larger tables, 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 singular? We open doors that stay closed to the public around Cap-Ferrat: Belle Époque villas above the sea, estates on the Pointe and terraces over the harbour of Villefranche.
We find the place, you keep the evening.
Explore our venuesBegin the conversation.
Tell us your date, your number of guests and the evening you have in mind. We arrange the rest, the chef, the service, the table, and the place if you wish.
Plan your Cap-Ferrat eveningFrequently asked questions
Do you cook in the villas of Saint-Jean-Cap-Ferrat?
Yes. We cook in private villas across the cape, from Saint-Jean to the Pointe Saint-Hospice, and can work alongside a villa or a yacht crew.
Can the chef cook aboard a yacht anchored off the cape?
Yes. The chef comes aboard with provisions for lunch at anchor or a dinner on deck, and up to the villas above Passable just the same.
Which areas around Cap-Ferrat do you cover?
Saint-Jean-Cap-Ferrat and the whole peninsula, Villefranche-sur-Mer, Beaulieu-sur-Mer and Eze, and along the coast between Nice and Monaco.