Articles, tips and destinations for your gourmet holidays
Practical guides, comparisons and tips for your gourmet holidays
Olhão market at dawn, Ria Formosa oysters, a fine-dining dinner in an Almancil villa: a real day in the life of a private chef in Faro, in the Algarve.
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What to decide first, the questions to ask a chef, the red flags, my daily rates and when to book for summer or the ski season.
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My real rates for a week in a Mykonos villa: €400 to €600 a day, groceries at actual cost, a budget for 6 guests and booking tips for July and August.
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My daily rates in Mallorca, a worked budget for one week in a villa near Sóller, groceries at actual cost and when to book for July and August.
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How a classic catered chalet works, what a private chef changes in a chalet you rent yourself, a side-by-side comparison and my daily rates in the Alps.
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Vegetarian or vegan meals timed around your sessions, market produce and every diet respected: how I cook for a yoga retreat.
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Meals designed for effort and recovery, served on time for your sessions, with local produce.
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Fresh juices, homemade broths and seasonal plant-forward cooking: a light, generous table for your detox retreat.
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Hearty breakfasts, meals timed around the tides and convivial dinners: the food behind a great surf retreat.
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Home-cooked meals at the pace of your programme, cacao prepared on site, every diet respected.
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Coaching, writing, breathwork: meals that keep to the schedule and leave all the room for the group's work.
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A gourmet festive dinner in your chalet, hassle-free — caviar, homemade foie gras, lobster, yule log. In Megève, Courchevel, Verbier and across Europe.
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A winter season in chalet: my private chef stays in Megève, Méribel and Arâches (Grand Massif) — caviar, lobster, homemade foie gras and Savoyard terroir by the fire.
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Four days of 100% organic cooking for a Canadian family in their villa on Arcachon Bay: Arcachon oysters, Bay fish and South-West produce.
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Villa rentals and private concierge in Pyla-sur-Mer: a portrait of Jennyfer Goux and Agathe Gardino, who have entrusted me with the cooking for their guests' stays for several years.
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Portrait of a fine art wedding photographer who works in natural light only, in Bordeaux and on Arcachon Bay: his journey, his editorial style and our collaboration at weddings.
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Portrait of a wedding planner and designer in Bordeaux and on Arcachon Bay: the story of Lovely Day Event, her bespoke style, her services and our collaboration at weddings.
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Chef Adam Brunet cooks a recipe for Rhône FM at Hotel Caballero (Mallorca): cod, wilted spinach, sauce vierge, olive oil and almonds from the island.
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Detailed pricing, what's included, comparison with alternatives. The transparent 2026 price guide.
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An honest comparison of real costs, convenience and experience in a luxury villa or chalet, with figures in euros.
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Discover how to elevate your stay in the most beautiful villas on the island with a private chef...
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Between parties and quiet moments, how a private chef transforms your Ibiza stay...
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Fresh seafood, local wines and sunsets... the paradise of food lovers in Portugal...
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After a day on the slopes, return to a chalet where everything is ready for you...
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