MyTable Guide – Private chefs in France
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Portrait of Parisian private chef Johann Schopff

Chef Johann

  • 25 km around
  • Fine dining, Creative
  • 75 à 150 €
  • 2 to 20 people
butternut dish by chef johann schopff
johann schopff prepared this foie gras pôelé and velouté with herb salad
leek mosaic with nori seaweed and a broth prepared by chef johann schopff
creation with ham, pea puree and sage by home chef johann schopff
Contact Chef Johann
No commitment, no payment - just talk to the Chef first, then decide.

The MyTable portrait

Johann, a passionate self-taught chef, pushes back the boundaries of taste with a cuisine that combines tradition and innovation. Fueled by an insatiable curiosity, he has forged his expertise since 2008 by exploring flavors and techniques alongside some of the great names in gastronomy. His cuisine is an invitation to travel, blending textures and emotions to create unique experiences. Creative and in search of perfection, he transforms each dish into a veritable culinary story.

Discover Chef Johann's menu suggestions

Please note that these menus are indicative and may vary according to the season. The Chef will confirm the final menu.

Awakening the senses

  • 75 €
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Plant essence

  • 100 €
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Gourmet harmony

  • 110 €
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Signature prestige

  • 150 €
View menu

Private chef in Paris, Johann also intervenes in Levallois-Perret, at the gates of the 17th arrondissement, and at Saint-Cloud, on the banks of the Seine.

Other private chefs in the area

Chef Margot

Manager Virginie

Chef Simon

Chef Maeva

Chef Gustave

Chef Laurent

Chef Ryad

Chef Théo

Chef Fatimata

Chef Marion

Chef Christophe

Chef Mickael

Chef Rémy

Chefs Alexandra, Auguste and Adèle

Frequently asked questions - Payment and cancellation

How do I pay for a service on the MyTable Guide?
Once you have validated all the details of the service with the Chef, you can finalize the payment online. The money will only be paid to the Chef after the event.
Which payment methods are accepted?
We accept secure payments via Stripe, including Visa, Mastercard, American Express, as well as Apple Pay and Google Pay depending on your device.All payments are processed securely.
Does the advertised price include all costs?
Yes, the price quoted includes the chef's service, the ingredients on the menu, travel and service charges. There are no hidden costs: you know the total price before you confirm your reservation.
Can I cancel my booking after confirmation?
Yes, you can cancel your booking by sending us an e-mail. Cancellation conditions vary according to the period of time before the date of the meal and are detailed in our legal notice.
What refund is available in the event of cancellation?
If the cancellation occurs before D-5 of the date of the service, the customer is refunded in full.If the cancellation occurs after D-5, Guide MyTable retains a deposit of 30% of the total amount of the service.Of this deposit, 20% is paid to the Chef concerned and 10% is retained by Guide MyTable as a management fee.The remaining balance is refunded to the customer.
What happens if the Chef has to cancel the service?
In the event of cancellation by the chef (due to unforeseen circumstances or logistical problems), you will receive a full refund. If you wish, the MyTable team can also help you find another chef available on the same dates.

Starter

Cream of mushroom soup with siphon, perfect egg, fried oatmeal

Main course

Potato sphere, beef cheek confit, winter spice jus, lightly spiced condiment

Dessert

Lemon like a crème brûlée/biscuit/crème montée/mélisse

Starter

Roasted onion cream with miso butter, bread chips, toasted sauce

Main course

Millefeuille of pickled and candied carrot, ginger gel, avocado and reduced marinade juice

Dessert

Vegetarian strawberry/lime ice cream, sweet crumble, whipped cream

Amuse-bouche

Fresh goat's cheese bonbon with pistachios and fig confit

Starter

Beef tartlet, shallot confit, black truffle

Main course

Ballotine of kale, marinated burnt prawns, exotic emulsion and fresh herb marbling

Dessert

Chocolate/salt flower ganache, buckwheat crumble, citrus caviar, PDO olive oil

Amuse-bouche

Roasted scallops, smoked butter mousse

Starter

Pan-fried foie gras, carrot/ginger emulsion, garden herbs

Main course

Ballotine of free-range poultry, potato pressé, black truffle, mushrooms

Dessert

Pear three ways, burnt lemon, sumac