Discretion
I never photograph my guests and never share a single name or detail. Discretion is an absolute rule, not an option.
The Service
Provençal Private Chef on the French Riviera
I am François Savin, a Provençal private chef working across the French Riviera, the beautiful Côte d’Azur stretch of the South of France, from Saint-Tropez to Monaco. My cuisine is deeply rooted in Provence and the Riviera, combining classical French technique with vibrant Mediterranean accents. I offer everything from a single bespoke dinner to a multi-day villa stay, an intimate wedding or a private celebration, all meticulously tailored to your guests and the season.
The cuisine
From the Market to Your Table
My cuisine celebrates the rich flavours of the Mediterranean, featuring fresh fish from local waters, sun-ripened fruit and vegetables from the Riviera markets, carefully sourced meats, and the exceptional olive oil and herbs of my Provençal roots. Each menu is composed entirely bespoke and served directly to your table.
Below is a selection of example dishes. We will, of course, curate your bespoke menu entirely to your personal taste.
- Heirloom multicoloured tomato salad, burrata & lemon-confit dressing
- Large lobster ravioli, fresh herb jus & lemongrass bisque
- Lightly seared wild turbot, champagne sabayon & young braised vegetables
- Artisanal cheese selection, Fromagerie Metin in Vence
- Traditional tarte tropézienne, soft brioche and vanilla cream
From Recent Menus
A selection of dishes by Chef François Savin
What to Expect
The values guiding every dinner
Tailored Menus
Each menu is crafted exclusively around you and your guests, never selected from a fixed list.
Your Chef, Personally Present
I personally cook for every dinner on site, ensuring another chef is never sent in my stead.
Generosity
My ultimate aim is to serve you without ever cutting corners. Your guests’ pleasure always remains my absolute priority.
Every dietary requirement is seamlessly accommodated.
At your villa
Private Chef Experience on the French Riviera
Welcome. I am François Savin, a Provençal private chef working across the French Riviera. As your personal chef, I will visit your villa or residence to prepare a bespoke menu curated around your guests, the season and the freshest market produce, blending classical French technique with Mediterranean accents. My services span the entire French Riviera, from Saint-Tropez to Monaco, whether for a single bespoke dinner, a multi-day villa stay, an intimate wedding or a private celebration, all arranged directly with me.
Request your signature menu
At the heart of Provence
Rooted in Provence
Long before it became a Riviera service, my culinary identity was forged in Provence. Having grown up cooking with the bounty of this region, it still sets the tone for every menu, from the olive oil and herbs harvested in the hills to vegetables selected at the market and fruit at the peak of its season. From the rolling back-country down to the shoreline, the South of France is a magnificent larder, with Provence at its very heart. When I cook at your villa, whether nestled among inland vineyards or perched by the water in Saint-Tropez or Cap-Ferrat, each dish carries that same Provençal thread, uniting classical French technique with the unique light and exceptional produce of the South.
How It Works
The Process
Get in Touch
Share your preferred date, the venue and the number of guests.
Menu Proposal
A bespoke menu is curated around your guests and the season.
Sourcing, Cooking and Service
Market sourcing, meticulous plating and seamless service from start to finish.
Enjoy Your Evening
Relax with your guests and fully enjoy the meal while I handle the cooking and service.
4.9 / 5, 35 Google reviews
Read all reviews“We ate at many wonderful restaurants over our two weeks in Provence and the Côte d’Azur, and even hired another private chef. François’s meal was the best dining experience of our entire trip.”
FAQ
Frequently asked questions
How is the service priced?
Pricing is provided via a confidential, bespoke quotation, carefully calibrated to your guest numbers, the specific menu, the season and the venue. There is no public price list, as each assignment is entirely personalised.
How many guests can you accommodate?
I comfortably cater for intimate gatherings from two guests up to parties of thirty in a residence, as well as larger events in villas supported by a professional sous-chef and service team.
How far in advance should I book?
For the summer season in Saint-Tropez or Cap-Ferrat, a notice of three to six months is advisable. The same timeframe applies to major festival weeks in Cannes or Monaco. For a mid-week date in November, two weeks’ notice is generally sufficient.
Can you accommodate dietary restrictions and allergies?
Yes, vegan, gluten-free, kosher-style and halal options, alongside any individual allergies, are thoughtfully designed into each menu from the very beginning.