A private chef in Monaco.
On a yacht berthed at Port Hercule or in an apartment in the Carré d’Or, a Michelin-level chef composes a bespoke menu where you are staying, in full discretion, Grand Prix and Yacht Show included. No restaurant, no reservation, only your table.
Chefs from starred kitchens, service from grand palaces.
Our chefs come from Michelin-starred restaurants, and several hold a star of their own. They cook the way France’s finest kitchens cook, at your table, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the finest Parisian houses travel to the coast for your summer. Every maître d’hôtel is tested, trained in the grand palaces. The welcome, the rhythm, the silence between courses: nothing is left to chance.
One coast, every cuisine.
You set the register of the evening; we bring the chef who owns it. Each comes from a great kitchen, and each carries a signature of their own.
Haute gastronomie
The full grammar of a starred kitchen: tasting menus, exact sauces, a plate that would belong among the finest tables of Monte-Carlo. An evening that feels like a great restaurant kept for you alone.
Mediterranean & Provençal
The Riviera on the plate: sea bass and gambas from the morning market, olive oil, basil, tomatoes still warm from the sun. The cuisine this coast was made for, a chilled rosé within reach.
Cuisines of the world
A Japanese omakase at the counter, a white-truffle dinner from Piedmont, a Levantine table under the stars. When your evening wants to travel, the chef travels with it.
Pastry & the sweet finale
A dedicated pastry chef for the last act: a soufflé that arrives to the minute, a dessert finished at the table. The evening closes with the same intent it opened.
From Monte-Carlo to Cap-d’Ail.
Wherever you are in the Principality, the chef comes to you. Yacht at the quay, apartment in the Carré d’Or, private residence or villa just over the border.
A sommelier, and the bottles to match.
Great food deserves the glass beside it. Our sommelier composes the pairing course by course: a chilled Bandol rosé to open, a white Burgundy with the fish, a great Bordeaux or a Châteauneuf with the main, a Sauternes or an aged spirit to close.
Tell us the register, discovery, prestige, or a single grower you love, and we source it: rare vintages, magnums, cuvées that never reach a wine list. Or we simply pour alongside the cellar you already keep. Champagne on arrival is a given.
Cook beside the chef.
Some afternoons are best spent with your hands in the work. The chef turns your villa kitchen into a studio: a market walk if you like, a menu built together, techniques you keep for good, and a table you finally sit down to because you made it.
A couple, a family, a group of friends by the pool. Aprons, knives, produce and a chef who teaches the way the best ones do, generously. The class becomes the dinner.
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: aperitifs poured on the terrace, plates carried in rhythm, glasses never empty, the kitchen invisible, the host finally seated among the guests.
Every maître d’hôtel is tested before they serve for us and trained in the grand palaces. The welcome, the timing, the silence between courses: nothing is left to you but the evening itself.
Whatever the summer asks for.
A private dinner is the heart of it. Around it, the house arranges the rest of the season.
Receptions
Cocktails & garden parties
Passed canapés and live stations for a terrace full of guests, from an intimate birthday to a summer gala.
Spectacle
Culinary entertainment
A live counter, a chef’s table, a moment of fire and knives. Dinner becomes the heart of the evening rather than a pause in it.
On the water
Yacht & villa dining
The chef comes aboard or up to the estate, provisions in hand, for lunch at anchor or a dinner under the stars.
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 berth or apartment yet, or simply the wish for somewhere exceptional? We open off-market addresses in and around Monaco: yachts to charter, Carré d’Or apartments and villas on Cap-d’Ail and Roquebrune.
We source the place, you keep the evening.
Explore our venuesBegin the conversation.
Tell us your date, your number of guests and the evening you imagine. We compose the rest, the chef, the service, the table, and, if you wish, the place.
Plan your Monaco eveningFrequently asked questions
Do you serve Monaco all year or only during the events?
All year. The Grand Prix and the Yacht Show are the busiest weeks, but our chefs cook in the Principality through the season and in winter too.
Can the chef cook on a yacht at the quay?
Yes. We coordinate with your captain and crew, confirm what the galley holds and bring the rest, then plate a light dinner that suits a warm night on deck.
How far in advance should we book?
Ten days to two weeks for an ordinary week. For the Grand Prix or the Yacht Show, reach out months ahead, as chefs and dates go quickly.