In June 2026, I brought my knives to Pyla-sur-Mer, right next to Arcachon, for a private chef stay unlike any other. My hosts: a Canadian family — a couple and their two children — settled at Villa Océan, right on the edge of Arcachon Bay. Their one request, and a demanding one: a 100% organic menu, from the welcome snack to the farewell dinner.
A Canadian family, one rule: 100% organic
Four days, eight services, one guiding line: work only with organic produce, chosen day by day from the market and the morning's catch. Olive-oil-led cooking, generous with vegetables, built each day around the best of what the Bay and South-West France had to offer. That's exactly how I work: start with the produce, then design the menu around it — never the other way round.
Four days to the rhythm of the Bay and the South-West
Each day had its own colour. A fresh welcome snack — cut fruit, smoked-salmon bruschetta, aged cheeses — to ease into holiday mode. Then elegant dinners: sea bream carpaccio with coconut cream, line-caught Bay sea bass, South-West duck breast with its Succès d'Arcachon, poached turbot, or a fillet of Blonde d'Aquitaine beef. And market-driven lunches: a revisited Caesar salad, lemon-herb free-range roast chicken, plancha-grilled gilthead bream, a thin peach tart…
"All organic, in step with the market: every plate started from a product picked that very morning."
The treasures of Arcachon Bay
You can't cook in Pyla without honouring the terroir. Arcachon oysters, served with salted butter and rye bread. Bay cockles, in a creamy risotto with pan-seared cod. The catch of the day, free-range poultry and Blonde d'Aquitaine beef from the South-West, seasonal fruit and vegetables… An exceptional larder — as long as you go and source it from the right producers.
At the table, facing the Bay
The setting did the rest: a large marble table set on the terrace, Arcachon Bay as a backdrop, and the light shifting hour by hour. Fresh, bright lunches and elegant dinners at sunset — I love it when the place and the plate answer each other.
This know-how, in your villa
Pyla-sur-Mer, Cap-Ferret, Arcachon, Bordeaux… I come to your villa to design bespoke menus for the whole length of your stay, from the best local produce — organic if you wish. Discover my dedicated private chef in Pyla-sur-Mer page, or my private villa chef service across all destinations.
Stay held in June 2026 at Villa Océan, Pyla-sur-Mer (Arcachon Bay).
Frequently asked questions
Where does Adam Brunet cook around Arcachon Bay?
In Pyla-sur-Mer and all around Arcachon Bay (Arcachon, Cap-Ferret, Lège), as well as in Bordeaux and the South-West of France.
Can the menu be 100% organic?
Yes. For this stay, the entire menu was built from organic produce, following the market and the daily catch.
Which local products does he showcase?
Arcachon oysters, Bay cockles and fish, free-range poultry and Blonde d'Aquitaine beef from the South-West, plus seasonal fruit and vegetables.
Does Adam Brunet travel to your villa for a full stay?
Yes. He designs bespoke menus for the entire stay — lunches, dinners, aperitif bites — right in your villa.