Chef at home in Nice:
Your private chef, from Vieux-Nice to the hills

In Nice, the price for a private chef typically ranges from €80 to €160 per person (ingredients included). An authentic Mediterranean menu for 4-6 guests costs around €600-€900 all-inclusive. For a gourmet menu with fine ingredients (lobster, fresh langoustines, Vésubie summer truffle, Sisteron lamb), expect to pay €130-€160 per person. For a complete traditional Niçois menu (socca, pissaladière, stuffed vegetables, daube niçoise, chard pie), budget €90-€110 per person. Travel within Nice is included, with a small supplement for Villefranche-sur-Mer, Beaulieu, Saint-Jean-Cap-Ferrat, Èze, or Cagnes-sur-Mer.

Yes, our chefs cover all of Nice's districts: Old Nice, Carré d'Or, Promenade des Anglais, Quartier des Musiciens, Cimiez, Mont-Boron, Saint-Roch, Port, Pasteur, Riquier, Magnan, Saint-Pierre-de-Féric, Fabron, Saint-Sylvestre. Nearby towns are also covered: Villefranche-sur-Mer, Beaulieu-sur-Mer, Saint-Jean-Cap-Ferrat, Cap-d'Ail, Èze, La Turbie, Cagnes-sur-Mer, Saint-Laurent-du-Var, Antibes. For pedestrian-only Old Nice with its narrow streets, chefs anticipate arriving on foot with their equipment. No area is excluded within the Nice metropolitan area.

Absolutely, it's one of the most valuable requests a Nice chef can receive. Several of our chefs are proponents of authentic Niçois cuisine and can compose a complete menu: freshly cooked socca, homemade pissaladière, stuffed vegetables (tomatoes, zucchini, onions, zucchini flowers), Niçoise salad according to tradition (without potatoes or green beans), slow-cooked Niçoise daube, swiss chard tart for dessert, or navettes for coffee. The chef can also reinterpret these classics in a gourmet version for a more contemporary dinner — stuffed vegetables as hors d'oeuvres, daube in individual cocottes, deconstructed swiss chard tart.

It is even one of the most appreciated settings in Nice. The mild climate allows for outdoor entertaining from March to November, sometimes year-round during good seasons. Our chefs love to work on terraces facing the Baie des Anges, balconies on the Promenade des Anglais, patios in Old Nice, gardens in Cimiez, and by the pools of residences in Mont-Boron. They manage all logistics between your indoor kitchen and the outdoor service space. Please specify your setting (terrace, balcony, patio, garden, pool) when you make your request: they will adapt their presentation and service.

Several of our Niçois chefs are fluent in English, and many also speak Italian—a result of geographical and cultural proximity. Some also speak Russian, German, or Arabic. Nice welcomes a particularly international clientele, including historical Anglo-Russian residents, new European arrivals, expatriates linked to French Tech Côte d'Azur, and convention visitors at the Palais Acropolis. Our chefs are adept at presenting Niçoise and Provençal cuisine to international palates, adapting to dietary restrictions (halal, kosher, gluten-free, allergies), and personalizing service according to your guests' cultural norms.

Nice has several key periods that require advance planning. For the Nice Carnival (last two weeks of February), plan 6 to 8 weeks ahead. For the Monaco Historic Grand Prix (May), allow 4 to 6 weeks. For the Nice Jazz Festival (July) and the peak summer season (July-August), plan 4 to 5 weeks ahead, more for July 14th and mid-August. For the Fêtes de Cimiez (August, historic jazz festival) and Acropolis convention periods, allow 4 weeks. Outside of these periods, 1 to 2 weeks are generally sufficient. For bachelorette parties, weddings, or events with more than 20 guests, plan 6 to 8 weeks in advance year-round.

Yes, this is the signature of a Niçoise private chef. At Cours Saleya, the iconic market of Nice, they select typical products: Niçoise tomatoes, zucchini flowers, chard, aromatic herbs from the back country, edible flowers, candied fruits. At the more authentic market of La Libération, they find peasant products from the Niçoise valleys (Roya, Vésubie, Tinée). For fish, they source from the Nice fish market or directly from fishermen in the Port and Villefranche-sur-Mer (red mullet, sea bream, sea bass, sardines, langoustines, octopuses). For wines, they have their favorite addresses with winemakers from Bellet (the only AOC in Nice) and Côtes de Provence.