Full board
Breakfast, lunch and dinner across the stay, planned around the house and its guests — never repetitive.
Villa chef — French RivieraA villa chef for the whole stay,
A villa chef for the whole stay,
not just the dinner.
When you take a villa for a week or a season, the kitchen becomes part of the house. A resident chef lets it run quietly, from the first coffee to the last course.
A villa chef is a different rhythm from a one-night dinner. I settle into the household — breakfast for early risers, a light lunch by the pool, a proper dinner in the evening — and plan the whole stay rather than a single menu.
Provisioning, market runs, working alongside your staff and household, adapting to arrivals and departures, and leaving the kitchen spotless each night: it is handled so the villa feels effortless for everyone in it.
What I bring to the French Riviera
Provisioning
Daily market runs and cellar management, so the fridge and the table are always ready.
Every guest
Children, dietary needs and preferences accommodated without a separate menu becoming an event.
Local, in season
A residential stay works anywhere along the coast — Monaco, Cap-Ferrat, Cannes, Mougins, Saint-Tropez. Menus follow the nearest markets and the domaines around the house, and shift with the length and mood of the stay.
You deal with Mathias directly — one conversation, and the menu, the market and the service are quietly taken care of.
Plan your table in the French Riviera
Tell me the dates, the place and the occasion — I’ll shape the rest around them.
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