A private dinner with a starred chef represents the pinnacle of gastronomic experience. Far from restaurant constraints, this formula allows you to savor exceptional cuisine in the intimacy of your home, surrounded by loved ones. Our concierge orchestrates these moments of culinary grace.
Our Partner Chefs
In Alsace
The region ranks among France's most starred. Our collaborations:
- Olivier Nasti (2 stars, Le Chambard, Kaysersberg): sublimated Alsatian terroir, game and forest products
- Jean-Georges Klein (2 stars, L'Arnsbourg): culinary poetry, Japanese-inspired precision
- Éric Westermann (1 star, Buerehiesel): revisited classicism, market products
- Emerging chefs: young talents from the new gastronomic scene
On the French Riviera
- Mauro Colagreco (3 stars, Mirazur, Menton): garden cuisine, exceptional Mediterranean
- Arnaud Donckele (3 stars, La Vague d'Or, Saint-Tropez): maritime and solar
- Christophe Bacquié (3 stars, Hôtel du Castellet): essential Provence
Experience Flow
Advance Preparation
Each private dinner benefits from meticulous preparation:
- Preliminary interview: tastes, allergies, guest preferences
- Menu design: chef's proposals, personalized adjustments
- Wine pairings: selection by our partner sommelier
- Site reconnaissance: preliminary visit to your kitchen
The Day
Our team arrives several hours before service:
- Kitchen setup: additional equipment if needed
- Mise en place: floral decoration, table settings
- Service team briefing: protocol, timing, specifics
The Service
Service worthy of the finest tables:
- Maître d': coordination and dish presentation
- Sommelier: wine service, pairing explanations
- Commis de salle: fluid and discreet service
- Chef in room: personal presentation of certain dishes
Formulas and Menus
Menu Examples
Alsatian Terroir Menu (7 courses)
- Amuse-bouche: Deconstructed Flammekueche
- Cold starter: Alsatian foie gras, Gewurztraminer jelly
- Hot starter: Perfect egg, sauerkraut cream, black truffle
- Fish: Ill River pike-perch, Riesling beurre blanc
- Meat: Vosges venison rack, homemade spätzle
- Cheeses: Farm Munster, Bargkass, quetsche compote
- Dessert: Frozen Kougelhopf, kirsch sorbet
Mediterranean Menu (8 courses)
- Seafood ceviche, Menton citrus
- Roasted langoustines, bouillabaisse emulsion
- Summer truffle risotto, 36-month Parmesan
- Mediterranean sea bass, garden vegetables
- Sisteron lamb, rosemary jus
- Provençal farmhouse cheese platter
- Revisited Menton lemon tart
- Mignardises and coffee
Pricing
Our Formulas
Price per person (minimum 8 guests):
- 1-star chef: from €350/person (excluding wines)
- 2-star chef: from €500/person
- 3-star chef: from €800/person
Included: chef, commis, ingredients, service team, tableware, cleaning
Optional: wine pairings, floral decoration, photographer
"A private dinner with a great chef is not just a meal. It's an intimate show, a sensory journey, a moment of absolute sharing around culinary excellence."
— Gastronomy Coordinator, Adopte Une Conciergerie