Cap d’Antibes villas
Dinners in the gardens and grand houses of the Cap — seasonal, generous, cooked on site.
Private chef — Antibes & Cap d’AntibesA private chef in Antibes,
A private chef in Antibes,
between the Cap and the quay.
Antibes lives on two fronts — the grand villas of the Cap and the great harbour of Port Vauban. A private chef moves easily between the two.
Few places on the coast hold both a walled Old Town with a daily Provençal market and one of the Mediterranean’s largest yacht harbours. That mix shapes how I cook here — a morning at the covered market, then dinner in a villa on the Cap or on board along the Quai des Milliardaires.
From a family dinner behind the ramparts to a reception for a yacht’s guests, the menu is built from what the market gives that morning, cooked in your kitchen or galley, and cleared away before the evening ends.
What I bring to Antibes
Port Vauban
On board along the Quai des Milliardaires — lunch at anchor, dinner in the harbour.
Marché Provençal
The covered market in the Old Town sets the menu: vegetables, fruit, cheese and the morning’s fish.
Local, in season
The Marché Provençal on Cours Masséna is the larder — a daily market inside the ramparts. Fish comes off the same morning’s landing; Bellet and Provence wines pair with the cooking, or a vintage from your own cellar.
You deal with Mathias directly — one conversation, and the menu, the market and the service are quietly taken care of.
Plan your table in Antibes
Tell me the dates, the place and the occasion — I’ll shape the rest around them.
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