Private chef in Provence: a gourmet experience

Modern Mediterranean cuisine, using local and seasonal ingredients.
Automatically translated
Chef in Vaucluse
Provided at your home

The Grand Buffet

Generous savory & sweet buffet representing the equivalent of 18 rooms per person. Salted side (~14 bites/person): Mix of individual rooms and beautiful trays to share. Sweet side (~4 bites/pers): Assortment of cute and/or beautiful desserts to share. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (€18-22/person depending on your choice) will be paid extra.
$72 AUD $72 AUD, per guest

Gourmet brunch

Generous savory & sweet brunch representing the equivalent of 12 rooms per person. Salty side: Eggs, charcuteries, cheeses, avocado toast, fish, salads, quiches, etc. Sweet side: Cakes, granola, fruits, pancakes, jams, etc. Cold & hot drinks. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (€20-25/person depending on your choice) will be paid extra.
$80 AUD $80 AUD, per guest

Summer barbecue

Custom BBQ grill consisting of grills, accompaniments & dessert. Grills (~3 beautiful rooms/person): Grilled meats, homemade marinated skewers, artisanal sausages, day fishing, etc. Accompanying: Compound salads, grilled vegetables, rosemary shot, etc. Dessert: Summer sweetness. This price only covers my performance as a Chef. The travel budget (€24-29/person depending on your choice) will be paid extra.
$96 AUD $96 AUD, per guest

Seasonal Menu

Tailor-made meal in 4 times set at the table and served at the table. Amuse-bouches: 2 refined rooms per person. Entry: Seasonal creation. Dish: Land, sea, vegetarian, juice or sauce & processed accompaniments. Dessert: Sweet gourmet. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (25 to 30€/person depending on your choice) will be paid in addition.
$104 AUD $104 AUD, per guest

Colours de Provence

5-stroke trip: Lunch, Mouth, Starter, Dish, Dessert. You will find the fans of the local gastronomy over the seasons: Fish Soup, Panisses, Tapenade, Poulpe, Wolf of the Sea, Aïoli, Pistou Soup, Sisteron Lamb, etc. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (30-35€/person depending on your choice) will be paid extra.
$112 AUD $112 AUD, per guest

Authentic Bouillabaisse

An authentic experience of Marseille bouillabaisse, done the right way. The bouillabaisse will be served in two stages: first the broth, then the fish. This course will be preceded by amuse-bouches and followed by a light dessert. You can soak up the atmosphere in the morning at the Vieux-Port market (Marseille). This price covers only my services as Chef. The shopping budget (€40 to €60 per person, depending on your choices) will need to be paid separately.
$145 AUD $145 AUD, per guest
You can message Paul to customise or make changes.

5.0 out of 5 stars, from 11 reviews

My qualifications

15 years of experience
International experience, Hotel Head Chef, Private Chef in and around Marseille.
Career highlight
Three-month Private Chef experience on a Lebanese yacht (Lebanon, Greece, Cyprus, Turkey)
Education and training
3-year training at a culinary school in Nantes, France.
To help protect your payment, always use Airbnb to send money and communicate with hosts.

My specialties

I’ll come to you

I travel to guests in the area outlined on the map. To book in a different location, you can message me.

Things to know

Guest requirements

Guests ages 18 and up can attend, up to 100 guests total.

Accessibility

Message your host for details. Learn more

Cancellation policy

Cancel at least 3 days before the start time for a full refund.
$72 AUD From $72 AUD, per guest
Free cancellation

Chefs on Airbnb are vetted for quality

Chefs are evaluated for their professional experience, portfolio of creative menus and reputation for excellence. Learn more
See an issue?

Private chef in Provence: a gourmet experience

Modern Mediterranean cuisine, using local and seasonal ingredients.
Automatically translated
Chef in Vaucluse
Provided at your home
$72 AUD From $72 AUD, per guest
Free cancellation

The Grand Buffet

Generous savory & sweet buffet representing the equivalent of 18 rooms per person. Salted side (~14 bites/person): Mix of individual rooms and beautiful trays to share. Sweet side (~4 bites/pers): Assortment of cute and/or beautiful desserts to share. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (€18-22/person depending on your choice) will be paid extra.
$72 AUD $72 AUD, per guest

Gourmet brunch

Generous savory & sweet brunch representing the equivalent of 12 rooms per person. Salty side: Eggs, charcuteries, cheeses, avocado toast, fish, salads, quiches, etc. Sweet side: Cakes, granola, fruits, pancakes, jams, etc. Cold & hot drinks. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (€20-25/person depending on your choice) will be paid extra.
$80 AUD $80 AUD, per guest

Summer barbecue

Custom BBQ grill consisting of grills, accompaniments & dessert. Grills (~3 beautiful rooms/person): Grilled meats, homemade marinated skewers, artisanal sausages, day fishing, etc. Accompanying: Compound salads, grilled vegetables, rosemary shot, etc. Dessert: Summer sweetness. This price only covers my performance as a Chef. The travel budget (€24-29/person depending on your choice) will be paid extra.
$96 AUD $96 AUD, per guest

Seasonal Menu

Tailor-made meal in 4 times set at the table and served at the table. Amuse-bouches: 2 refined rooms per person. Entry: Seasonal creation. Dish: Land, sea, vegetarian, juice or sauce & processed accompaniments. Dessert: Sweet gourmet. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (25 to 30€/person depending on your choice) will be paid in addition.
$104 AUD $104 AUD, per guest

Colours de Provence

5-stroke trip: Lunch, Mouth, Starter, Dish, Dessert. You will find the fans of the local gastronomy over the seasons: Fish Soup, Panisses, Tapenade, Poulpe, Wolf of the Sea, Aïoli, Pistou Soup, Sisteron Lamb, etc. The selection will be defined together according to your desires. This price only covers my performance as a Chef. The travel budget (30-35€/person depending on your choice) will be paid extra.
$112 AUD $112 AUD, per guest

Authentic Bouillabaisse

An authentic experience of Marseille bouillabaisse, done the right way. The bouillabaisse will be served in two stages: first the broth, then the fish. This course will be preceded by amuse-bouches and followed by a light dessert. You can soak up the atmosphere in the morning at the Vieux-Port market (Marseille). This price covers only my services as Chef. The shopping budget (€40 to €60 per person, depending on your choices) will need to be paid separately.
$145 AUD $145 AUD, per guest
You can message Paul to customise or make changes.

5.0 out of 5 stars, from 11 reviews

My qualifications

15 years of experience
International experience, Hotel Head Chef, Private Chef in and around Marseille.
Career highlight
Three-month Private Chef experience on a Lebanese yacht (Lebanon, Greece, Cyprus, Turkey)
Education and training
3-year training at a culinary school in Nantes, France.
To help protect your payment, always use Airbnb to send money and communicate with hosts.

My specialties

I’ll come to you

I travel to guests in the area outlined on the map. To book in a different location, you can message me.

Things to know

Guest requirements

Guests ages 18 and up can attend, up to 100 guests total.

Accessibility

Message your host for details. Learn more

Cancellation policy

Cancel at least 3 days before the start time for a full refund.

Chefs on Airbnb are vetted for quality

Chefs are evaluated for their professional experience, portfolio of creative menus and reputation for excellence. Learn more
See an issue?