Gourmet private chef

The difference lies in three main areas. First, the technical level: a gourmet chef masters the techniques of French haute cuisine (precise low-temperature sous-vide cooking, long reductions, emulsions, elaborate plating) acquired in Michelin-starred kitchens. A bistronomic chef offers a more direct, more generous, quality cuisine with less sophisticated techniques. Second, the menu structure: a gourmet restaurant offers 5 to 8 courses conceived as a culinary narrative; a bistronomic restaurant sticks to 3-4 more substantial courses. Finally, the ingredients: a gourmet chef works with exceptional, noble products (caviar, lobster, truffles, game), while a bistronomic chef uses quality but more accessible ingredients. The price logically follows: €130-€280/person for gourmet versus €70-€130/person for bistronomic.

All of our gastronomic chefs have proven experience in fine dining. Most have held positions of responsibility in Michelin-starred restaurants (1, 2, or 3 stars), trained under renowned chefs such as Alain Ducasse, Joël Robuchon, Anne-Sophie Pic, Alain Passard, and Michel Bras, among others. Many also have experience in international luxury hotels or exceptional restaurants. This experience guarantees impeccable technical quality, rigorous service (timing, precise plating, millimeter-perfect presentation), and mastery of noble ingredients. Our gastronomic chefs are selected based on their verified background, the quality of their personal cuisine tasted, and their ability to bring starred-level standards to a home dining experience.

A gourmet at-home menu typically has between 5 and 8 courses. A 5-course menu consists of an amuse-bouche, an appetizer, a main course, cheese, and dessert. A 7-course menu adds a second appetizer and a pre-dessert. An 8-course menu can also include multiple small bites at the beginning or a "trou Normand" (an alcoholic sorbet) between two hot courses. Petit fours served with coffee traditionally complete the meal. The higher the number of courses, the smaller the portion size of each dish to maintain the balance of the meal. The ideal format depends on your occasion and the amount of time you want to dedicate to the dinner: 2.5-3 hours for a 5-course meal, 3.5-4 hours for a 7-course meal, and 4-5 hours for an 8-course meal.

The ideal gastronomic format is for 2 to 8 guests, a configuration where the chef can work alone and guarantee optimal plate service quality. For 8 to 12 guests, some chefs still work alone, but with slightly adapted service. Beyond 12 people, a brigade becomes necessary to maintain gastronomic rigor: a station chef, an assistant, sometimes a dedicated sommelier, and a maître d'hôtel. Our gastronomic chefs can handle pure gastronomic dinners for up to 30-40 guests with an adapted team, or even more for large wedding receptions. Please specify the exact number of guests and the desired level of service when you make your request, and the chef will propose the appropriate logistical organization.

Absolutely, it's even a frequent request in gastronomy. If you wish to open certain bottles from your cellar (Bordeaux Grand Cru, Burgundy, vintage Champagne, Loire Valley wines, Alsace wines, or Southwest Crus), the chef will compose a multi-course menu specifically designed to enhance them. Please specify the appellations, vintages, and the desired order of tasting when you make your request. Several of our gourmet chefs have a genuine appreciation for oenology and can collaborate with your personal sommelier or wine merchant, if you have one. For more complex cases (vertical tastings of the same estate, food and wine pairings for great vintages), a dedicated sommelier can assist the chef during the service.

Less than you might think. A gourmet chef brings their own precision equipment (sous-vide circulator, dehydrator, siphons, torch, precision thermometers, sometimes a compact fryer). Your kitchen simply needs to have a stovetop (gas or induction) with at least 4 burners, a functional oven, a standard-sized sink, and at least 2 linear meters of clear counter space. For upscale events or more than 8 guests, some chefs may ask to use the refrigerator a few hours beforehand, or bring a professional cooler. The tableware can be yours if it's high-quality, or the chef can bring their own serving dishes for a truly professional finish (fine porcelain, dessert cutlery, glassware suitable for each wine). Specify your equipment when making your request.

Gastronomic chef lead times are systematically longer than for bistronomic chefs, due to the scarcity of these profiles and their high demand. Allow a minimum of 3 to 6 weeks for a standard booking. For highly sought-after Saturdays, holiday periods (Valentine's Day, year-end holidays, Easter, May bank holidays), plan for 2 to 3 months. For menus with noble seasonal products requiring special sourcing (white Alba truffles in autumn, wild asparagus in spring, game in autumn), also allow 4 to 5 weeks for the chef to reserve products with their suppliers. For last-minute requests (less than 2 weeks), it is possible but with a more limited choice of chefs and subject to availability.