Festival nights in Cannes, with your own chef at home.
For twelve days in May the Croisette belongs to the Festival, and a good table gets harder to find by the day. With a private chef in your villa, apartment or yacht, the best table of the Festival is your own.
During the Festival, Cannes runs on a different clock: screenings in the evening, parties late into the night, guests arriving at any hour. Restaurants are booked weeks ahead, and room service is rarely what you want to offer the people you invited.
A private chef follows your programme instead. A light lunch before the photocalls, dinner for the house before the red carpet, a supper for whoever comes back after the screening — the menu, the market, the service and the kitchen are handled, every day of your stay.
What I cook during the Festival
After-screening suppers
A late supper for guests coming back from the Palais — ready when they walk in, however late.
Villa receptions
Seated dinners or standing receptions for the house and its guests, before or after the parties.
Lunch on board
At anchor off the Lérins or on deck in the port, between the morning screening and the evening one.
Planning ahead
Planning your Festival
As soon as you have dates
Write early
The dates, the place — villa, apartment or yacht — and roughly how many guests. Festival dates go first: Mathias cooks every booking himself.
Within 24 hours
The proposal
Availability and a first proposal of menus and formats, built around your programme of screenings and evenings.
Before you arrive
Everything set
Menus agreed, produce ordered, equipment and timing planned — late suppers included.
During the Festival
Every day, quietly
Morning market at Forville, cooking on site, service and a spotless kitchen. You go to the screenings; dinner is ready when you are.
At the table
From Mathias’s own tables
The table in redFresh flowers · Decanted wineThe finishing touchThe jus, poured at the last secondBeetroot cheesecakeCitrus pearls · Petals
Local, in season
In May, Marché Forville has the first of the season: green asparagus, broad beans, early strawberries and cherries, and fish from the morning boats. Menus stay light for long days — champagne, a sommelier evening or bottles from your cellar are arranged on request.
You deal with Mathias directly — one conversation, and the menu, the market and the service are quietly taken care of.
Questions about a private chef for the Festival
Can I book a private chef for the whole Cannes Film Festival?
Yes. Mathias cooks for a single evening or for the whole Festival as your private chef, in a villa, an apartment or on a yacht. His Festival dates are limited because he cooks every booking himself: send your dates and he replies within 24 hours. Private chef in Cannes
Can you cook late at night, after a screening or a party?
Yes. After-screening suppers are part of what Mathias cooks in Cannes: the timing follows your programme, so your guests sit down to a proper supper whatever time they come back.
Do you cook on yachts during the Festival?
Yes. In the bay, in the Vieux Port or in Port Canto: lunches at anchor, dinners on deck and receptions on board, cooked in your galley. Yacht chef on the French Riviera
