A private chef in Provence, for the villa and the long table.
A mas in the Luberon, a bastide in the Alpilles, a villa among the vines of the Var — the table at the heart of the stay, cooked from the markets of the surrounding villages.
Provence is made for long stays and long tables: lunches under the plane trees, dinners that start when the heat breaks. A private chef lets the house live that way, with no restaurant to book and no road to drive after dinner.
For a week in a mas or a summer in a bastide, I plan the stay rather than a single meal: market runs in the villages, menus that follow the season, the house’s guests and their wishes, and a kitchen left spotless each night.
What I bring to Provence
Mas & bastides
Full board for villa stays in the Luberon, the Alpilles and the Var, breakfast to dinner.
Village markets
Vegetables, fruit, goat cheese, olive oil and herbs from the markets and growers around the house.
Long tables
Lunches under the plane trees and dinners for a house full of guests, plated or generous and shared.
At the table
From Mathias’s own tables
Ballotine, confit potatoesMushrooms · Rich jusFish from the marketGreen asparagus · Peas · Beurre blancService on its wayTartlets carried to the table
Local, in season
The larder follows the season: asparagus in spring, tomatoes, melons and figs in summer, black truffle in winter, olive oil from the Vallée des Baux and goat cheeses from the hills. Rosés and reds from the Luberon, the Baux and the Côtes de Provence pair naturally.
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 in Provence
Can I book a private chef for a villa stay in Provence?
Yes. Mathias cooks for villa, mas and bastide stays in Provence, from a single dinner to full board for the week. Send the dates, the house and the number of guests: he replies within 24 hours with his availability and a proposal. Villa chef for the whole stay
Which parts of Provence do you cover?
The Luberon, the Alpilles and the Var, as well as the whole French Riviera coast. For another part of Provence, simply ask.
What kind of food do you cook in Provence?
Seasonal Provençal cooking from the village markets: vegetables, herbs, olive oil, goat cheese, lamb and, in winter, black truffle. Menus are written for your table, so they can also stay classic French or Mediterranean.
