Private chef: exceptional cuisine, tailored just for you
The essentials
To book a private chef, first decide on the occasion, the number of guests and the format (sit-down dinner, cocktail reception or buffet), then arrange an initial consultation during which the chef will assess your kitchen and your preferences. The menu is tailor-made: the number of courses, the ingredients, the option (delivery or chef on site) and the service all affect the budget, which is best to state from the outset. Seasonal produce from known sources is key to a successful meal, and wines – including champagne – should be chosen with the same care.
- How far in advance should you book a private chef?
- For a small dinner party, a few weeks’ notice is usually enough. For a wedding, a corporate reception or an event in December, it’s best to book several months in advance: the weekends around the festive season and those in May and June are the first to be snapped up.
- Do you need a large kitchen to host a private chef?
- No. Most of the preparation is done in advance, in the chef’s kitchen; at your home, he finishes cooking the dishes and plates them up. An oven, a few hobs and a clear worktop are usually all that’s needed. The chef will check these points during the initial meeting and can arrange for crockery or equipment to be hired.
- What is the difference between a private chef and a catering service?
- A catering service delivers ready-made dishes that you serve yourself. A private chef finishes cooking at your home and serves the meal at the table, just like in a restaurant. Many professionals offer both options: the catering option is suitable for large numbers of guests, whilst a private chef is ideal for sit-down meals where you want to enjoy food cooked to order.
A gourmet meal in the comfort of your own home, without spending the evening in the kitchen: how to book a private chef in Paris, put together a bespoke menu to suit your budget and choose high-quality ingredients.
Do you dream of a meal that smells of fresh truffles, with champagne fizzing in the glasses, without even leaving your living room? A private chef will transform your dining table into a gourmet restaurant for the evening. A bespoke menu, seasonal produce, attentive service: let’s see how to organise a reception that your guests will remember for a long time to come – and which you, too, can finally enjoy, rather than spending it in the kitchen.
How do you book a private chef in Paris for your event?
A successful event starts with a well-planned booking. As this private chef in Paris explains, the first step is to outline your plans: the number of guests, the atmosphere you’re aiming for, and the occasion you’re celebrating. Whether it’s an intimate birthday party or a lavish wedding reception, every detail counts when it comes to fine-tuning the menu and orchestrating the service.
The initial discussion: a crucial step
A phone call or an online form is often enough to lay the groundwork: the date, any dietary requirements, and the budget in mind. This is followed by a more in-depth discussion. For Marc Girard, a private chef and caterer since 2005, this takes the form of an initial visit or a telephone consultation: the chef assesses your kitchen, the equipment and crockery available, then discusses your tastes and preferences with you. Having worked at establishments such as the Hôtel de Crillon in Paris and the Hôtel Hermitage in Monaco, he crafts the menu based on what is discussed, then sends you a personalised proposal.
Remember to book early: Saturdays in December and weekends in May and June – the wedding and christening season – get booked up quickly.
Delivery or chef in the kitchen: two options
Once the menu has been finalised and the date confirmed, there are two options available. With the delivery option, the dishes arrive a few hours before the meal: starters and desserts are plated up, whilst the main course simply needs a quick blast in the oven. With the in-home chef service, the chef arrives with his preparations – prepared in advance in his kitchen – finishes cooking in your kitchen and serves at the table, just like in a restaurant. All you have to do is welcome your guests: at the end of the service, the kitchen is left clean and tidy.
For larger gatherings, the chef acts as a caterer: cocktail receptions, buffets or wedding meals, with maître d’s and tableware hire if required. Businesses also benefit from this service, from business lunches to packed lunches, breakfasts and refreshments during seminars, conferences or galas.
What bespoke menus can be tailored to your preferences and budget?
The magic of a private chef lies in their ability to tailor every dish to your style. Fancy a gourmet menu worthy of a Michelin-starred restaurant, with its succession of refined courses and carefully considered food and champagne pairings? Or perhaps a convivial cocktail reception, where canapés are passed around between drinks and bursts of laughter?
From a generous buffet to a traditional sit-down meal or lighter options for a business lunch, the possibilities are endless. Each menu is crafted to suit your tastes, those of your guests, any dietary restrictions and the budget agreed in advance – all without compromising on creativity.
Two sample menus
Marc Girard’s menus give an idea of the range on offer. The ‘Saveurs’ menu opens with oxtail ravioli with pan-fried foie gras, followed by a free-range guinea fowl supreme with two types of cabbage or a hake fillet with chanterelle mushrooms, and finishes with a Tarte Tatin with Isigny crème fraîche. The ‘Tentation’ menu takes things up a notch: warm foie gras with artichokes, langoustine ravioli, and pigeon stuffed with quinces. These menus serve as a starting point and can be adapted dish by dish.
What affects the cost
The price of a private chef’s meal depends less on the chef than on your choices:
- the number of courses: a menu comprising starter, main course and dessert costs significantly less than a six-course tasting menu;
- the ingredients: langoustines, pigeon or foie gras are not in the same league as free-range poultry or seasonal fish, which are just as good and more affordable;
- the package: dishes delivered ready to finish are cheaper than having a chef present throughout the meal;
- service and equipment: maître d’hôtel staff and tableware hire are added depending on the number of guests.
Our advice: state your budget right from the start. A chef would rather create a superb menu within a known budget than have to rework a proposal that’s too ambitious.
Why choose quality produce for a successful meal?
A dish, however skilfully prepared, will never be better than the ingredients it is made from. The great names in French cuisine have been saying this for a long time, and they are right: it all starts at the market.
A vegetable picked at the peak of ripeness, fish caught that very morning or a cheese matured at a leisurely pace can be recognised from the very first bite. The French share this high standard: according to the confidence barometer published in February 2025 by Interfel and FranceAgriMer, 93 per cent of them trust fresh fruit and vegetables, whilst 28 per cent cite origin and a lack of traceability as among the main reasons for their mistrust. Cooking with seasonal produce is by no means a whim of a Michelin-starred chef: it is the promise of pure flavours and a cuisine that follows the rhythm of the harvests. A good chef knows how to showcase spring asparagus or autumn game without overdoing it, allowing the produce to speak for itself on the plate. Marc Girard, for example, favours fresh, seasonal produce from the Île-de-France region.
Produce with a traceable origin
Quality labels serve as guides: Isigny cream protected by a PDO, Label Rouge free-range poultry, churned butter. They guarantee a specific origin and a set of specifications, and therefore a consistent flavour. Asking the chef where his ingredients come from is by no means intrusive: in fact, it’s the best way to gauge his calibre.
The same care for the wine
A meal prepared with carefully selected ingredients deserves wines chosen with the same care, and champagne has its place far beyond the aperitif. A ‘blanc de blancs’, lively and briny, pairs well with langoustine ravioli; a more full-bodied champagne, dominated by Pinot Noir, holds its own against guinea fowl with mushrooms; a demi-sec is the perfect match for a tarte Tatin. Many private chefs offer advice on food and wine pairings: present them with your bottles at the same time as the menu, and plan to serve them at between 8 and 10 °C.
The keys to a successful evening
Hosting at home becomes much simpler when a passionate professional takes care of everything, from the initial discussion right through to coffee. Three elements then ensure the evening’s success:
- a menu designed with you, based on your tastes, those of your guests and seasonal produce;
- ingredients carefully selected from trusted producers and artisans;
- discreet and attentive service, allowing you to enjoy your guests to the full.
Next time an occasion arises, why not entrust your cooking to a private chef? Your dining room will take on the atmosphere of a restaurant for the evening, and your guests will leave with wonderful memories.
Source: Fresh Fruit and Vegetable Confidence Barometer, 2024 survey conducted by the CSA Institute on behalf of Interfel and FranceAgriMer, published on 24 February 2025.
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