MyTable Guide – Private chefs in France
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professional profile picture of Parisian private chef Théo Novelli

Chef Théo

  • +200 km around
  • Fine dining, Fusion
  • €45 to €150
  • 1 to 300 people
fish creations by chef théo novelli
chocolate dessert by chef theo novelli
vegetarian entrée by home chef theo novelli
brunch with salads, fruit, cheese and various culinary preparations prepared by théo novelli
Contact Chef Theo
No commitment, no payment - just talk to the Chef first, then decide.

The MyTable portrait

Trained at the Ferrandi school in Paris, Théo built up his career in several prestigious establishments. He started at the Shangri-La Paris, at the double-starred L'Abeille restaurant, then joined Anne-Sophie Pic at the Beau Rivage Palace in Lausanne. He then took part in the opening of L'Alter-Native in Béziers alongside Gilles Goujon, helping to earn him a Michelin star in 2022. Since 2022, he has been chef de partie at the Automobile Club de France's gastronomic restaurant with Julien Guénée. Winner and finalist in culinary competitions. Today, he is developing his private chef activity with a French cuisine open to Asian influences.

Discover Chef Théo's menu suggestions

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

Brunch

  • 45 €
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Market return

  • 80 €
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Fine Dining

  • 130 €
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Prestige

  • 150 €
View menu

Private chef in Paris, Théo also travels throughout the Île-de-France region, notably in Versailles and Saint-Germain-en-Laye.

Other private chefs in the area

Chef Margot

Manager Virginie

Chef Simon

Chef Maeva

Chef Gustave

Chef Laurent

Chef Johann

Chef Ryad

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.

Assorted salads, hot dishes, fruit, pastries and fresh juices.

Examples of dishes

Green salad with Nice zucchini, green asparagus and peas

gourmands, basil, almonds and parmesan

•

Salmon, avocado and orange tataki

•

Mimosa eggs with fish roe and herb mayonnaise

•

Eggplant confit with soy, gambas, rice and sesame vinegar

•

Penne, piperade and tomato confit salad

•

Potato salad with smoked fish

Appetizers

Corn emulsion and smoked fish

or

Zucchini gazpacho with preserved lemons

Starters

Roasted asparagus, fish and hazelnut roe, kumquat,

lemon hollandaise sauce

or

Sea bass ceviche with coconut and lime, vegetables and fruit

exotic

Mains

Roasted sea bream with fennel, roasted buckwheat and citrus butter

or

Roast poultry, seasoned mashed potatoes, carrots confit with herbs

Desserts

Two textures of strawberries, diplomatic vanilla cream and Breton shortbread

or

Rice pudding, salted butter caramel and almonds

Appetizers

Gougère champignon - Cannelloni tzatziki
Pastry stuffed with zucchini caviar

Starters

Green langoustine and vegetable curry

or

Long-cooked salmon, refreshing cardamom cream
wok of julienne vegetables with sesame seeds

Mains

Crispy red mullet, palet of saffron-candied potatoes and fennel, saffron jus

or

Duck breast, curry and sesame crust, mashed potatoes, carrots confit with herbs

Desserts

Two textures of strawberries, diplomatic vanilla cream and Breton shortbread

or

Dark chocolate cream, vanilla ice cream, mango and cookie cookie, hazelnut and hazelnut praline

Petits fours

Lemon meringue pie - Madeleine chocolat

Appetizers

Zucchini stuffed with zucchini caviar - Parmesan shortbread,
tomato-basil - Slowly cooked foie gras, gingerbread

Starters

Red lobster and vegetable curry

or

Long-cooked salmon, refreshing green cardamom cream

and lemon, wok of julienne vegetables with sesame seeds

Mains

Snacked fillet of sea bass, polenta with roasted condiments and creamy celery with black truffle, fish bone jus
or

Crispy red mullet, palet of saffron-candied potatoes and fennel, saffron jus

Pigeon on the chest, confit leg, gratin stuffing dumplings, stuffed cabbage

or

Roasted chicken supreme, parsnips braised in meat jus, parsnip cream with black truffle, parsley mushrooms and meat jus

Desserts

Modern lemon-kiwi pavlova

or

Dark chocolate cream, vanilla ice cream, mango and cookie cookie, praline

hazelnut and hazelnut

Petits fours

Lemon meringue pie - Madeleine chocolat