Boat-show season on the Riviera, with a chef in the galley.
In September the yachts come to the quays and buyers come aboard. A lunch cooked on board and served on deck turns a visit into something a client remembers.
September is boat-show month on the Riviera: the Cannes Yachting Festival in the Vieux Port and Port Canto, then the Monaco Yacht Show in Port Hercule. For owners, brokers and shipyards the days are a run of visits — and the best conversations often happen at the table on the aft deck.
Mathias cooks in the galley for the whole show or a single day: lunches for clients, canapés during visits, a reception on deck at the end of the day. Produce is bought ashore each morning, and the galley is left as it was found.
What I cook during the shows
Client lunches on board
A seated lunch on the aft deck for the buyers and guests you are welcoming aboard.
Receptions on deck
Canapés and standing receptions at the end of the show day, as the lights come on along the quay.
Market every morning
Produce bought ashore each morning, at Marché Forville in Cannes or the Condamine in Monaco.
Planning ahead
Planning the show
Once the show is confirmed
Write early
The show, the yacht, the days and how many guests you expect on board.
Within 24 hours
The proposal
Availability and a proposal: one day, a few lunches or the whole show.
Before the show
Galley ready
Menus fixed, equipment checked against the galley, deliveries planned around the show’s access rules.
Show days
Around the visits
Meals timed to the appointments on board, served discreetly while you receive your guests.
At the table
From Mathias’s own tables
Lunch by the waterThe Mediterranean as a backdropFish from the marketGreen asparagus · Peas · Beurre blancStrawberry tartletsStrawberries · Chantilly · Dark berries
Local, in season
September is the richest month of the Mediterranean larder: figs, the last tomatoes, muscat grapes, sea bream and red mullet. Menus stay fresh and easy to serve on deck, with wines chosen to the day’s menu.
You deal with Mathias directly — one conversation, and the menu, the market and the service are quietly taken care of.
Questions about a yacht chef during the boat shows
Can you cook on board for an owner or a broker during the Monaco Yacht Show?
Yes. Client lunches, canapés during visits and receptions on deck, cooked in the galley, for one day or the whole show. Send the dates, the yacht and the number of guests: Mathias replies within 24 hours.
Do you also cook during the Cannes Yachting Festival?
Yes. In the Vieux Port and Port Canto, with produce bought each morning at Marché Forville, a few minutes away. Private chef in Cannes
Can you stay on board after the show?
Yes. Mathias also cooks for day charters and longer cruises along the coast, from Monaco to Saint-Tropez. Yacht chef on the French Riviera
