Private chef in Bordeaux

In Bordeaux, the price for a private chef typically ranges from €70 to €150 per person (ingredients included). A bistronomic meal for 4-6 guests costs around €550-€800 all-inclusive. For a gourmet menu featuring noble products (foie gras, Pauillac lamb, lobster), expect to pay €120-€150 per person. For a 5 or 7-course tasting menu with an enhanced food and wine pairing, budget €140-€170 per person. Travel fees within Bordeaux are generally complimentary, with a small extra charge for areas within the metropolis and more for châteaux in the Médoc or Saint-Émilion.

Yes, our chefs cover Bordeaux intra-muros (Triangle d'Or, Saint-Pierre, Chartrons, Bacalan, Saint-Michel) as well as the towns of Bordeaux Métropole: Caudéran, Talence, Pessac, Mérignac, Bègles, Le Bouscat, Bruges, Lormont, Cenon. For travel to the châteaux of the Médoc (Pauillac, Margaux, Saint-Estèphe), Saint-Émilion, Pomerol, the Graves, or Sauternes, it is entirely possible with a mileage supplement. The chefs particularly appreciate events held in châteaux or family chartreuse houses with grounds, which offer them a privileged setting for service.

Absolutely, it's a very common request in Bordeaux and one of the specialties of a Bordeaux private chef. If you wish to open certain bottles from your cellar (Médoc, Saint-Émilion, Pomerol, Pessac-Léognan, Sauternes…), the chef will compose a multi-course menu specifically designed to enhance them. Specify the appellations and vintages when you make your request, and the chef will propose a matching menu. Several of our chefs have a real passion for wine and know how to communicate with your personal sommelier or wine merchant if you have one.

Yes, that's one of the most typical requests for a meal in Bordeaux. Chefs source their oysters directly from oyster farmers in the Bassin (Cap Ferret, Arcachon, Gujan-Mestras, Andernos, Lège-Cap-Ferret) for oysters opened at the last minute or prepared in more creative ways (hot oysters with sabayon, shellfish jellies, paired with an Entre-deux-Mers or a white Pessac-Léognan). It's the perfect starter for a Bordeaux dinner. Chefs will guide you on the ideal season and sizes suitable for your menu.

Bordeaux has a notable wine calendar that affects chef availability. For Primeurs week (early April), the global gathering for merchants and critics to taste the barrel-aged vintage, plan 6 to 8 weeks in advance, as chefs are heavily sought after by chateaux and merchants. During the harvest (September-October), allow 3 to 4 weeks, and even more if you wish to dine at a wine estate. For Vinexpo (every two years in June), allow the same timeframe. Outside of these periods, 1 to 2 weeks are generally sufficient. For large receptions (20+ guests), plan for a minimum of 6 weeks year-round.

Certainly, and that's one of the strengths of our Bordeaux chefs. You can request a menu featuring regional classics: entrecôte with Bordelaise sauce (with or without bone marrow), lamprey Bordelaise style, Pauillac lamb, duck and confit from the Southwest, homemade foie gras, porcini mushrooms in season, cannelé revisited as a dessert, Grand Marnier soufflé. The chefs know how to modernize these classics without losing their essence—lighter Bordelaise sauce, individual cocotte-cooked lamprey, duck confit with Bordelaise glaze. For those who prefer more contemporary cuisine, they also offer menus focused on the broader flavors of the Southwest.

Yes, this is the signature of a Bordeaux private chef. The Capucins market, nicknamed "the belly of Bordeaux," is their primary source of supply on the morning of your event: fish and seafood from the Arcachon Bay, meats from the Southwest (Pauillac lamb, Bazas beef), vegetables from Gironde market gardeners, and aged cheeses. At the Bacalan market halls, they find artisanal products. For oysters and seafood, they have direct connections with oyster farmers in the Arcachon Bay. For poultry and duck, they source from breeders in the Landes and Périgord regions.