The Matter Beneath the Blade
I know I am blessed. Since childhood, life has entrusted me with two languages: painting and cooking.
Naturally, I studied Decorative Arts, while obtaining my chef certification. To others, these are two separate worlds. To me, it is the exact same gesture.
Because whether facing the canvas or the cutting board, I use but a single tool: the knife. The palette knife sculpts the canvas, the chef's knife reveals the flavor. It is one and the same art, capable of creating miracles.
Art should not merely be observed. True life demands a complete awakening of the senses. It is only when we fully taste, smell, touch, and perceive, that we grasp the true essence of existence.
From My Garden to Your Table
A private chef experience created entirely around your table.
I design one menu for your date, group, location and the season. I cook in your home, serve the meal, and leave the kitchen in order before I go.
I grow some of the herbs and produce I use, including thyme, mint, basil, chillies and tomatoes. Picked when they are at their best, they become part of my sauces, oils, marinades and garnishes; the rest comes from local markets.
My cooking begins with Provençal produce and brings it together with Chinese techniques, French sauces and fermented flavours.
Luberon and surrounding areas · From 4 guests · Book at least 7 days in advance
Chef privé à domicile en Provence — à partir de 85€ par personne. Menu sur mesure, courses, préparation et nettoyage inclus. Réservation WhatsApp.
Une cuisine d’auteur, entre Provence et Chine
Je ne propose pas une carte figée. Chaque repas naît de la saison, des produits du marché, de votre lieu et de vos envies.
Ma cuisine fait dialoguer les savoir-faire chinois et les trésors de Provence : des herbes que je cultive, des produits choisis auprès de producteurs locaux, du pain et des pâtes réalisés maison.
Parmi mes créations signatures : xiao long bao à la truffe noire, Travers de porc caramélisés, sauce aigre-douce , canard laqué, ainsi que des plats provençaux réinventés selon l’inspiration du moment.
Pour un dîner en famille, une villa de vacances, un anniversaire ou une soirée intime, je compose avec vous un menu unique et personnel.
Réservez votre expérience sur WhatsApp.
Canard laqué de Pékin, découpé et servi sur place avec crêpes maison et condiments
Rouleaux croustillants à la Shanghai
xiao long bao à la truffe noire
Travers de porc caramélisés
Amuse-bouches — choisissez deux créations
• Légumes frits croustillants, sauce rougail
• Beignets de crevettes façon fleur de lotus
• Tapenade d’olives et pain grillé
• Rouleaux croustillants à la Shanghai
• Rillettes faites maison
Les amuse-bouches sont préparés selon la saison, les produits disponibles et les préférences de vos convives.
Quelques inspirations de saison
Cuisine française & Méditerranée
• Salade de poulpe de Méditerranée
• Dos de cabillaud à la truffe noire
• Ris de veau poêlés, jus réduit
• Veau sauté au paprika fumé
• Bœuf bourguignon au vin rouge
Créations signature, entre Provence et Chine
• Xiao long bao à la truffe noire
• Feuilletés au porc laqué
• Canard aux huit trésors
• Pain et pâtes fraîches faits maison
• Herbes cultivées par le chef et produits de producteurs locaux
Chaque menu est imaginé sur mesure, selon la saison, les produits disponibles et vos envies.
One menu, created for your table
There is no standard package and no à la carte menu. Your dinner is designed around the date, location, number of guests and your preferences. You receive a clear menu proposal and quote before booking.
Home-grown herbs and seasonal produce
I grow my own thyme, mint, basil, chillies and tomatoes, using them when they reach full flavour. They go into sauces, infused oils, marinades and garnishes; everything else is selected from local markets. They are there to build the flavour of the dish, not simply to decorate the plate.
Provençal produce through a French-Chinese lens
I work with Provençal ingredients using Chinese techniques, French sauces and fermentation. This dialogue gives familiar seasonal produce a different expression without masking its natural character.
How your menu comes together
1. Tell me the date, location, number of guests and any dietary restrictions.
2. I propose a seasonal menu and provide a quote.
3. Once confirmed, I create the illustration for your dinner.
4. On the day, I cook and serve in your home, then leave the kitchen in order.
Practical arrangements
Private chef · Provence · By reservation
Location
In your private home, primarily in the Luberon and surrounding areas. Other locations may be possible on request.
Guests
From 4 guests.
Menu
One menu for the whole table, designed around the date, location, season and market produce. There is no à la carte option.
Kitchen
A functional kitchen is required. Before confirming, we will briefly discuss the available space and equipment.
Allergies and dietary restrictions
Please tell me about every allergy or intolerance before booking. Depending on the requirements, I may not be able to accept the reservation.
Price
Your quote is based on the number of guests, location, ingredients and preparation required. You will receive it before confirming.
Travel
Any travel fee is calculated by distance and confirmed before booking.
Booking
Please book at least 7 days in advance.
Drinks
Drinks are not included. You are welcome to provide your own; wine-pairing suggestions are available on request.
Invite me to your table
Tell me your preferred date, location and number of guests.