Provence-Alpes-Côte d'Azur

Maritime Alps

France

Cagnes-sur-Mer

For over 32 years, cooking has been more than just a profession for me: it's a true passion. I built my experience in demanding establishments, notably as head chef for eight years in a 3-star hotel, where I orchestrated numerous weddings, banquets, and private events. I also worked in a high-end brasserie in Lyon before dedicating myself to what I'm passionate about today: private catering.I love creating refined, generous, and authentic cuisine, prepared with fresh, seasonal, and high-quality ingredients. Each menu is custom-designed to suit my clients' desires, offering them a unique, convivial, and elegant experience.What sets me apart is my ability to adapt to any situation: intimate dinners, family meals, villa vacations, events, or high-end catering services. My goal is always the same: for my clients to fully enjoy their guests while I take care of everything with discretion, precision, and a cheerful disposition.If there's one dish I'm particularly proud of, it's the one that makes my guests say, "It was even better than we imagined." For me, the greatest reward isn't just a perfectly presented plate, but the smiles on my guests' faces and the memories a good meal creates.Entertaining at home is a privilege. My role is to transform that moment into a memorable gastronomic experience.

Velouté de panais à l’huile de truffe

Samoussa maison végétarien

Saumon mariné à la badiane ,aneth, servi avec une salade de légumes croquants citronnelle et gingembre

Saumon gravlax à l’aneth et badiane

Foie gras mi-cuit agrémenté au porto rouge et cognac accompagné de toasts

Foie gras mi cuit

Filet de bœuf sauce Truffes et foie gras et son feuilleté de pommes de terre fondantes aux herbes fraîches

Filet de bœuf

Filets de Saint-Pierre mariné au combava mousseline au fenouil carottes fanes et oignons nouveaux glacés

Saint-Pierre au jus de crustacé

Meringue , crème de marrons ,noisettes , chocolat noir ,glace

Mont blanc

Cœur coulant au chocolat noir crème anglaise

Cœur coulant

C’est un menu de saison qui éveillera vos papilles avec des produits de saison travaillés avec passion .

Menu de saison 3 plats

Indication of Chef Emmanuel Pichenel's skills and specialties

Velouté de panais à l’huile de truffe

Samoussa maison végétarien

Saumon gravlax à l’aneth et badiane

Foie gras mi cuit

Filet de bœuf

Saint-Pierre au jus de crustacé

Mont blanc

Cœur coulant

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Emmanuel Pichenel