Discretion
I never photograph my guests, and never share a name or a detail. Discretion is the rule, not a feature.
Côte d’Azur
Private Chef in Nice and the Back-Country
I work across Nice and the back-country above the coast, from the Promenade des Anglais and Mont Boron to the hills of Cimiez, Vence and the perched villages.
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 in Nice
Welcome. I'm François Savin, a private chef working across Nice and the back-country above the coast. 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, refined Provençal and French cooking with a discreet Southeast Asian touch, arranged directly with me. I cook in the city, from the Promenade des Anglais and Mont Boron up to the hills of Cimiez, and into the back-country around Vence, Saint-Paul-de-Vence and the perched villages.
- Nice (from the Promenade des Anglais and Mont Boron up to the hills of Cimiez)
- Vieux Nice and the apartments above the old port
- Saint-Paul-de-Vence and Vence (back-country residences)
- The perched villages above Nice
- Nice back-country (Coursegoules, Tourrettes-sur-Loup, Gattières)
At the heart of Provence
Sourcing
Two markets feed most of the menus here, the Cours Saleya in the old town of Nice, and the Marché de la Libération a few minutes north. I also source vegetables and herbs directly from small producers in the back-country between Vence and the Tinée valley.
- Cours Saleya (Vieux Nice)
- Marché de la Libération
- Direct relationships with back-country growers
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“François prepared an extraordinary meal during our visit to Nice. The best dining experience of our entire trip, restaurant-quality presentation and flawless professionalism.”
FAQ
Frequently asked questions
Do you cover the Nice back-country as well as the city?
Yes. I cook in the city, on Mont Boron and in Cimiez, and up into the back-country around Vence, Saint-Paul-de-Vence and the perched villages.
Are you available all year round?
Yes. The Riviera has a quieter winter and I work through it, autumn truffle dinners, winter game menus, spring lambs from the back-country.
How does pricing work?
By private quote, calibrated to the number of guests, the menu and the venue.
Do you cater dietary restrictions and allergies?
Yes, vegan, gluten-free, kosher-style, halal and individual allergies are designed into each menu.