Bringing a private chef aboard a yacht changes the nature of a day at sea. Menus designed with you, produce sourced that morning from the markets of the French Riviera, service afloat, alongside or at a private residence: the cooking adapts to your cruising, never the other way round. Dietary requirements, allergies and individual preferences are noted at the time of booking. We cater for lunch for two as readily as for a reception on the quay, mainly between Cannes and Monaco.
Cooking built around you, not around a set menu
There is no standard menu. We start from your tastes, the number of guests, the time of day and the sailing conditions expected: lunch at anchor does not call for the same cooking as dinner alongside. The menu is designed with you, then the produce is sourced that same morning from Riviera markets.
The market rather than the menu card
Our chefs work with local fishermen and producers, which means accepting that the fish of the day depends on the day’s catch. That is precisely what makes a table on board worthwhile: a sea bass landed that morning bears no comparison with the same fish delivered the day before.
Dietary requirements, allergies and children
Special diets, allergies, intolerances, religious or dietary preferences: these are recorded at the first order and respected thereafter without needing to be repeated. We also prepare menus suited to children, served separately from the main service if you prefer.
Service afloat, alongside or at a residence
The chef works in your galley, on deck, or at a residence ashore for a private dinner. Depending on the arrangement, service can include front-of-house staff, tableware, glassware and a full clean-down afterwards — you find the vessel exactly as you left it.
Where we operate
We work daily from Cannes to Monaco, in Antibes, Nice, Villefranche-sur-Mer and further afield by arrangement. An order placed the previous evening remains feasible in most cases.
Our other services
