Villa stays
In the Parcs, Ramatuelle or Gassin — full board for the week, breakfast to dinner, menus that follow the market.
Private chef — Saint-TropezA private chef in Saint-Tropez,
A private chef in Saint-Tropez,
for the length of the season.
A villa in the Parcs, a house above Ramatuelle, a yacht in the harbour — a chef who cooks for the summer the way it should be lived: slowly, and around the table.
Saint-Tropez in season is late lunches that drift into the afternoon and dinners that begin when the light softens. A private chef lets you keep that pace — no restaurant bookings, no leaving the villa, no clock.
For a week’s stay I plan menus that change with the market and the mood: a barefoot lunch by the pool one day, a proper dinner for arriving guests the next. Provisioning, cooking and the kitchen reset are mine to worry about.
What I bring to Saint-Tropez
Harbour & at anchor
Lunch under way toward Pampelonne, dinner back in the port — cooked on board with the day’s catch.
Summer receptions
Sunset dinners and celebrations for a house full of guests, plated or generous and shared.
Local, in season
Vegetables and fruit come from the Place des Lices market and the Ramatuelle producers; fish from the day’s landing. Rosés from the surrounding domaines pair naturally — a tasting flight can be built into the evening.
You deal with Mathias directly — one conversation, and the menu, the market and the service are quietly taken care of.
Plan your table in Saint-Tropez
Tell me the dates, the place and the occasion — I’ll shape the rest around them.
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