A private chef in Le Havre.

A private gastronomic experience in Le Havre.

Le Havre embodies an authentic, maritime Normandy: Perret architecture, a seafront open to the Channel, fish markets that have supplied tables for centuries. A selected chef comes to you, creates a gastronomic menu from fresh seasonal produce, cooks on site, serves at the table and leaves your kitchen impeccably tidy.

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?

Birthdays and private receptions

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

Dinners with friends and family

Entertain without spending the evening in the kitchen: from amuse-bouche to dessert, the chef handles everything while you enjoy your guests.

Corporate events

Le Havre is a major economic and port hub. Prémices supports companies with leadership dinners, client receptions, year-end parties and seminar cocktails, in your offices, a private rental or a partner venue. Our references include Air Liquide, LVMH and IBM.

Holiday rentals

Renting an apartment or house in Le Havre, Étretat or on the Normandy coast? The chef comes to your rental with the produce, 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 rooted in Normandy gastronomy.

Our chefs, often trained in Michelin-starred brigades or grand hotels, master French gastronomy and contemporary Normandy cooking (a revisited sole meunière, brown shrimp amuse-bouches, marinated herring in season, a refined teurgoule), as well as Mediterranean, Italian, Asian, vegetarian or vegan cuisine on request. Menus are built around seasonal produce: fish and seafood from Le Havre's market, aged Normandy cheeses, with cider and Calvados as optional pairings.

Where we cook around Le Havre.

• Le Havre: town centre, the Perret districts, the seafront, Sainte-Adresse.
• The Le Havre area: Harfleur, Gonfreville-l'Orcher, Montivilliers, Octeville-sur-Mer.
• Nearby Normandy: Étretat, Fécamp, Bolbec, Lillebonne, Yvetot.
• The Seine valley: coordination with our Rouen chefs.
• The Normandy coast: Deauville, Honfleur, Trouville.

Frequently asked questions

How much does a private chef in Le Havre 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.

How many guests can a private chef cook for?

From two people for an intimate dinner to twenty guests and more for a reception or corporate event. The format and the chef are matched to the size of your group when preparing the quote, with an assistant for larger groups.

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.