Frequently asked questions

Through the contact form: the date, the number of guests and the mood of the meal are enough to start. I reply within 48 hours by email to fill in what is missing — the venue, the timings, the kitchen you have — then write the menu proposal and the quote. Once the quote is accepted, a 50% deposit confirms the date and secures the booking.

From 2 to 12 guests for a plated private dinner, and up to 80 for a reception, a wedding or a standing dinner. Anything in between works: the format of the service changes, the standard does not.

Paris and Île-de-France first. Bookings elsewhere in France and abroad are possible on request and are costed in the quote.

It is written with you, around what the market offers and what you want. Everything is bespoke: there is no standard menu, and the gallery shows a style of cooking rather than a fixed list. Allergies, diets and restrictions are raised in the first exchange — they are part of writing the menu.

Restaurant standards moved into your home: full mise en place beforehand, cooking à la minute during service, plated service, and the kitchen left clean. You neither cook nor clear up.

I arrive with all the kitchen equipment. On your side, the tableware and glassware: if you do not have enough, I arrange the hire and the supplement appears clearly in the quote. Beyond that, a worktop and a sink are all it takes.

Every booking is quoted individually: the price depends on the menu, the number of guests, the number of courses and the location. The form offers ranges so you can indicate your budget from the first message — that is the quickest way to get an accurate proposal.

Sous-chef at Fauchon L’Hôtel Paris, after ten years in kitchens: Les Ombres, The Peninsula Paris, Châteauform’, Le Petit Poucet and the Bistrots Pas Parisiens. The full track record is on the site.