Discretion
I never photograph my guests, and never share a name or a detail. Discretion is the rule, not a feature.
Provence
Private Chef in Provence
I am François Savin, a Provençal private chef. If you are staying in a villa in Provence, on the coast between Saint-Tropez and Monaco, I come to you. I shop the morning market, cook in your kitchen and serve each course at your table.
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
A villa with a private chef in Provence
Renting a villa in Provence and having a private chef come to you is the simplest luxury there is. You keep the terrace, the pool, the evening light, and the table becomes the restaurant. As your personal chef, I arrive with the market in my crates, cook in your kitchen while you enjoy your guests, serve every course myself, and leave the kitchen spotless.
- A single celebration dinner, or every dinner of your stay
- Multi-day villa stays with a different menu each evening
- Long Provençal lunches, aperitifs and family tables
- Birthdays, anniversaries and intimate weddings at the villa
At the heart of Provence
Rooted in Provence
My cooking is Provençal first: classical French technique, the Mediterranean on the plate, and a discreet touch of Southeast Asia. Menus start at the morning market, the Marché Forville in Cannes, the Cours Saleya in Nice, the Place des Lices in Saint-Tropez, with vegetables, herbs and fish brought down from the hinterland and the coast the same day. Ten years alongside Michelin-starred chefs shaped the technique; Provence gives it its accent.
- Saint-Tropez, Ramatuelle, Gassin, Grimaud, La Croix-Valmer
- Cannes, Mougins, Grasse, Théoule-sur-Mer and the Esterel
- Antibes, Juan-les-Pins and Cap d'Antibes
- Nice, Vence, Saint-Paul-de-Vence and the perched villages
- Beaulieu, Cap-Ferrat, Èze and Monaco
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
Do you cook in holiday villas in Provence?
Yes, that is most of my summer. Tell me the address, the dates and the number of guests, and I confirm quickly.
Which part of Provence do you cover?
The coast, from Saint-Tropez to Monaco, including the hinterland villages above Nice and Cannes.
How far in advance should we book for summer?
As early as you can. July and August fill up in spring; for a multi-day stay, twelve weeks ahead is comfortable.
How does pricing work?
By personal quote, adjusted to the menu, the number of guests and the length of the stay. Service fee and groceries are kept separate.