Discretion
I never photograph my guests, and never share a name or a detail. Discretion is the rule, not a feature.
The service
Provençal Private Chef on the French Riviera
I am a Provençal private chef working across the French Riviera, the Côte d’Azur stretch of the South of France, from Saint-Tropez to Monaco. The cooking is rooted in Provence and the Riviera, classical French technique with Mediterranean accents. The offer is a single, bespoke dinner, or a multi-day villa stay, an intimate wedding, a private celebration, designed around your guests and the season.
What you can expect
The values I hold at every dinner
Your menu, made for you
Every menu is built around you and your guests, never from a fixed list. Every diet is welcome.
The chef, in person
I cook at every dinner myself, on site, never a chef sent in my place.
Generosity
I am here above all to serve you, never to cut corners. Your guests’ pleasure always comes first.
From recent menus
Plates, produce and table moments
At your villa
Private Chef Experience on the French Riviera
Welcome. I'm François Savin, a Provençal private chef working across the French Riviera. As your personal chef, I come to your villa or home to cook a bespoke menu, built around your guests, the season and the morning market, classical French technique with Mediterranean accents. I work across the whole French Riviera, from Saint-Tropez to Monaco, for a single bespoke dinner, a multi-day villa stay, an intimate wedding or a private celebration, arranged directly with me.
See the signature menu
At the heart of Provence
Rooted in Provence
Before it is a Riviera service, it is a Provençal one. I grew up cooking with the produce of Provence, and it still sets the tone of every menu: olive oil and herbs from the hills, vegetables picked up at the morning market, fruit at the peak of its season. From the back-country above the coast down to the sea, the South of France is one larder, and Provence is its heart. When I cook at your villa, whether it sits among the vineyards inland or on the water in Saint-Tropez or Cap-Ferrat, the cooking carries that same Provençal thread, classical French technique with the light and the produce of the South.
How it works
The way it works
Get in touch
Share the date, the venue and the number of guests.
Menu proposal
Bespoke menu, shaped around your guests and the season.
Shopping, cooking, serving
Market sourcing, plating and service, end to end.
Full clean-up
The kitchen is returned spotless.
4.9 / 5, 35 Google reviews
Read all reviews“We ate at many wonderful restaurants over our two weeks in Provence and the Côte d’Azur, and even hired another private chef. François’s meal was the best dining experience of our entire trip.”
FAQ
Frequently asked questions
What does it cost?
Pricing is by confidential quote, calibrated to the number of guests, the menu, the season and the venue. There is no public price list, the brief is too personal.
How many guests can you cater for?
From two at the table to thirty in a residence comfortably, and larger events in villas with a sous-chef and service team.
How early should I book?
For summer in Saint-Tropez or Cap-Ferrat, three to six months. For festival weeks in Cannes or Monaco, three to six months. For a Tuesday in November, two weeks.
Do you cater dietary restrictions and allergies?
Yes, vegan, gluten-free, kosher-style, halal and individual allergies are designed into each menu from the start.