A private chef in Provence.
From the Luberon to the Alpilles, Gordes to Aix-en-Provence, a Michelin-level chef composes a bespoke menu in your mas, by the pool or under the plane trees, wherever your Provençal summer takes you. 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 Provence 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 valley, 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 the Luberon. An evening that feels like a great restaurant kept for you alone.
Provençal & market-driven
The Provence market on the plate: tomatoes and courgette flowers picked that morning, olive oil, thyme and rosemary from the garrigue, lamb from the hills, black truffle from the Ventoux in season. The cuisine of Provence, at the level of a great restaurant.
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 Gordes to Lourmarin.
Wherever your mas or bastide is in Provence, the chef comes to you. Garden table, poolside, vineyard terrace or courtyard under the plane trees.
A sommelier, and the bottles to match.
Great food deserves the glass beside it. Our sommelier composes the pairing course by course: a chilled Luberon or Bandol rosé to open, a white Châteauneuf or Cassis with the fish, a great Rhône or Bordeaux with the lamb, a Beaumes-de-Venise 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.
In the vines
Vineyard & garden dining
The chef sets up among the vines or in the courtyard, provisions in hand, for a long lunch in the shade 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 place of your own in Provence, or simply the wish for somewhere exceptional? We open off-market Provençal addresses, private mas, bastides, hilltop domaines and wine estates, from the Luberon to the Alpilles.
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 Provence eveningFrequently asked questions
Which Provence towns can the chef travel to?
Across the Luberon and the Alpilles, from Gordes, Ménerbes and Bonnieux to Lourmarin, Aix-en-Provence, Saint-Rémy and L’Isle-sur-la-Sorgue.
Can the chef cook a market-driven Provençal menu?
Yes. The chef shops the Provence markets at first light, tomatoes, courgette flowers and herbs from the garrigue, and builds the menu around the morning’s best.
Do you cook at a mas or a vineyard estate?
Yes. We set up in your mas or bastide kitchen and serve in the garden, poolside or among the vines.
Can you also arrange the venue, wine and service?
Yes. Off-market mas, bastides and wine estates, a sommelier and a full service team can all be added.