Discretion
I never photograph my guests and never share a single name or detail. Discretion is an absolute rule, not an option.
Côte d’Azur
Private Chef in Saint-Tropez
As your private chef in Saint-Tropez, I prepare exquisite menus on-site and serve at your table, from a traditional mas near the Place des Lices to a luxury villa in Pampelonne or an apartment by the Old Port.
The cuisine
From the Place des Lices to your table
My cuisine captures the vibrant flavours of the Mediterranean, highlighting fresh fish from the sea, sun-ripened fruit and vegetables from the Place des Lices market, carefully sourced meats, and the olive oil and herbs of my Provençal roots. From these elements, each menu is curated bespoke and served at your table.
Below is a selection of sample dishes. We will, of course, curate your bespoke menu entirely to your 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 in Saint-Tropez
Welcome. I am François Savin, private chef. As your personal chef, I visit your villa or home to prepare a bespoke menu built around your guests, the season and the market. My culinary style is refined Provençal and French, subtly enhanced with a discreet Southeast Asian touch, with every dinner arranged directly with me. In Saint-Tropez, I cater in various settings, from secluded mas behind the Place des Lices to luxury villas on the dunes of Pampelonne or elegant apartments near the Old Port, moving to the relaxed rhythm of a Tropézien summer.
- Villas and mas in Saint-Tropez and Les Parcs de Saint-Tropez
- Pampelonne beach houses (Ramatuelle)
- Hilltop properties in Gassin, Grimaud and La Croix-Valmer
- Villas and apartments near the Old Port and Pampelonne bay
At the heart of Provence
Occasions I cater for
Saint-Tropez summers call for long, leisurely meals that begin with an aperitif on the terrace and conclude with mignardises after midnight. The majority of my bookings on the peninsula belong to this elegant tradition.
- Summer villa dinners, four to twelve guests at the table
- Multi-day villa stays with bespoke daily menus
- Intimate birthdays, anniversaries and proposals
- Multi-day villa stays throughout the summer season
- Discreet welcome dinners and private events
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“Delicious cuisine. A friendly, courteous, respectful and discreet chef.”
FAQ
Frequently asked questions
How early should I book for July or August?
As early as possible. The peninsula fills up rapidly, and August is often fully booked by spring. For a multi-day stay, twelve weeks’ notice is a recommended minimum.
Do you cater for multi-day villa stays?
Yes, daily or every-other-day catering throughout a one- or two-week stay is a frequent arrangement. We establish the rhythm and menu structure in advance, then refine each menu according to market availability.
Can you cater for a large summer party?
Yes, from intimate dinners to villa receptions of thirty or more guests, supported by a sous-chef and an experienced service team when the guest count requires it.
How does pricing work?
By private quotation, tailored precisely to the number of guests, the menu and the duration of the stay. There is no public price list.