Photo : Odile Hiolin
What a private chef costs, without the dance
€160 per person as a chef's fee, plus ingredients billed at cost. I'd rather you know the figure upfront than find it in the small print.
Photo : Domethilde — Tomber en amour photographie
What actually shapes a quote
No two projects cost the same. Here's what we work out together before I write a single number down.
Private chef cost, by format
These are the figures for the simplest formats. Most projects end up going further.
Private dinner
Chef's fee
€160 / guest
From 6 guests · Ingredients billed separately, roughly €50/guest
Ingredients are billed on top, against receipts. Table service joins in from 10 guests.
Travel is quoted case by case, based on distance and length of stay. For corporate events, residencies and larger weddings, we talk it through properly before anything is confirmed.
What you won't get here
A set menu picked from a catalogue.
A last-minute booking with no conversation beforehand.
A format built to shave costs rather than to feed you well.
How it works
You tell me about your project
The occasion, the venue, the number of guests, the atmosphere you envision.
I send a coherent proposal
A menu, a format, an organisation tailored to what you've described.
We refine together
We adjust the details until everything matches your vision exactly.
Where I travel, and what it costs
Lorient is where I set out from, never where I stop. Travel is quoted case by case, and it is part of the deal for me: I want to cook in places I don't know yet. See how it works across France and internationally.
One honest word before you reach out
This works for people who want to be genuinely surprised on the plate, and who are happy to pay for someone's full attention rather than a discount.
If the deciding factor is the lowest possible price, we're probably not a match, and that's fine.
Frequently asked questions
- How much does a private chef cost in France?
- A private dinner starts at €160 per person for the chef's fee, plus roughly €50 per person for ingredients billed at cost, from 6 guests. Weddings and residencies are quoted individually on the same fee-plus-ingredients logic.
- Is the €160 per person the full price?
- No, it's my chef's fee only. Ingredients are billed on top against receipts, typically around €50 per person, so a realistic dinner budget starts near €210 per person before drinks.
- Is there a minimum number of guests?
- Private dinners start from 6 guests. Weddings have no minimum and can run up to 80 guests.
- Are travel costs included?
- No. Travel is quoted case by case depending on the distance and length of the stay, and appears as a clear line in the proposal, never as a surprise afterwards.
- What if the venue doesn't have a proper kitchen?
- I need a fully equipped kitchen with at least 1.5 metres of free worktop to cook properly. If the venue doesn't have one, hiring a complete kitchen set-up is possible, at your cost.
- Why is a private chef more expensive than a caterer?
- Because everything is cooked on site, on the day, by one chef for one table, not prepared in a central kitchen and reheated for several bookings the same evening. You're paying for a menu built around you and my full attention, not a shared production line.
One table per day. All my attention for you.
I choose my projects as much as they choose me.
Let's talk about your project
Tell me what you have in mind. I'll reply personally.
Let's talk about your project