A house rented for the occasion
Villa, farmhouse, chalet or estate: the kitchen moves into the place you chose, and meals follow your days rather than the other way around.
Photo : Audrey Le Bihan
A kitchen that travels all the way to you
Based in Lorient, I travel across France and abroad for villa stays, weddings and private celebrations with a menu that belongs to the destination.
A destination is not scenery behind a menu written somewhere else. Its markets, seasons and habits can shape the table, provided I arrive curious rather than overprepared.
I bring my point of view, then work with what the place gives us. Your dinner should not taste as though the journey never happened.
Photo : Odile Hiolin
The projects worth packing my knives for
A house full for a week, a wedding far from routine or a private city reception: distance matters less than the chance to create something true to the place.
A wedding or celebration far from home
You gather the people who matter in a place that matters, up to 80 guests with no minimum. As a first guide, my weddings are never below €120 per person. Everything is cooked on site, on the day, with growers and producers from the region we're in. Every quote is unique.
A private reception in the city
A Paris apartment, a second home, a pied-à-terre abroad: a table set where you actually live, rather than one more restaurant booking.
Lorient is my anchor, never my boundary
In Brittany, a fish auction can redirect an entire menu. Elsewhere it may be unfamiliar fruit, a local cooking method or a producer I have only just met. I would rather work with that uncertainty than repeat the same signature everywhere.
No destination is ruled out on principle. Tell me where the table is and why you chose it. We will look honestly at what the project needs.
Photo : Domethilde — Tomber en amour photographie
How a trip away from Brittany is prepared
You tell me where and when
The place, the dates, the number of meals and the spirit you want to give the stay or the event.
I scout the ground
Available kitchen, markets, producers, fishmongers, access constraints: everything is checked beforehand so I arrive ready to cook, not to improvise.
A clear quote, travel included
Travel and accommodation are costed case by case depending on the destination and the length of stay, written into the proposal from the start.
Frequently asked questions
- How far do you travel as a private chef?
- Yes. Lorient is my base, not my limit. I cook anywhere in France and abroad, for a stay, a wedding or a private reception, always on site and on the day.
- How are travel costs calculated?
- Case by case. Travel and accommodation depend on the destination, the length of stay and the number of meals, and they're written into the quote as a clear line, never added as a surprise afterwards.
- Do you need a professional kitchen on site?
- A professional kitchen isn't necessary, but an equipped one is: at least 1.5 metres of clear worktop, hob, oven and refrigeration. I don't cook without one, unless you cover the hire of a complete kitchen set-up.
- How do you cook with ingredients you don't know yet?
- That's much of the point. I build the menu around what the region offers during your stay, scouting markets and suppliers beforehand rather than importing my own habits wholesale.
- How far in advance should I book for a distant destination?
- The further the destination, the earlier the better, since there's only one service a day and the logistics need real lead time. Write to me even for a close date, I'll tell you honestly whether it's workable.
Tell me your destination
Share the place, the dates and what you have in mind. I answer personally, with a quote that includes travel costs from the start.
Talk about your project