At anchor & under way
Long lunches at anchor and dinners on deck, cooked in the galley to the day’s catch and market.
Yacht chef — French RivieraA private chef on board,
A private chef on board,
from lunch at anchor to dinner under the stars.
A day at sea has its own tempo — a long lunch at anchor, something light under way, a dinner as the coast lights come on. A chef on board keeps it flowing, cooked to your guests.
Cooking on a yacht is its own craft: a galley instead of a kitchen, provisioning before the lines are cast off, and menus that read the day — where you drop anchor, who is on board, how the sea behaves.
From a day charter along the coast to a longer cruise between the ports, I plan around your guests and the itinerary — lunch off the Îles de Lérins, apéritif as you come back in, dinner served on deck. Everything is sourced ashore and finished on board.
What I bring to the French Riviera
Provisioning
Sourced ashore before departure and topped up in port — the galley ready whatever the itinerary.
Guest by guest
Preferences, dietary needs and children handled quietly, plated to each guest on board.
Local, in season
From Port Hercule and Port Vauban to the harbour at Saint-Tropez, provisioning is done at the nearest market and landing before departure. Wine service and pairings are arranged to your cellar and the day’s menu.
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.
Check availability