Chef Frédéric Revilla
4.8 (3)

Menú de inspiración
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Sobre Chef Frédéric RevillaBéziers
Béziers
After 12 years of running the restaurant Les Caves de la Madeleine in Béziers, followed by 18 years at the helm of Le Faitout restaurant, recognized by the Michelin Guide (BiB Gourmand), I handed over my establishment in 2023 to two apprentices I personally trained. This natural transition now allows me to fully dedicate myself to my high-end private chef business, alongside my son, Alex.
Located in the heart of the Haut-Languedoc Regional Park, in the wine-growing village of Berlou, we have chosen to collaborate with local producers to create gastronomic recipes that honor both tradition and the environment.
We make it a point to select high-quality, locally-sourced ingredients to craft recipes that are as delicious as they are authentic.
Impresiones




4.8 (3 opiniones)
Preparación
Chef Frédéric Revilla llegará 1 hora antes de tu evento
Extras
Chatea con el chef para organizar extras, como vajilla especial
Limpieza
Tu cocina quedará más limpia de lo que estaba cuando Chef Frédéric Revilla llegó.
Ayuda y soporte
Nuestro equipo de Éxito del Cliente está disponible para ayudarte con todas tus preguntas




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Planning a wedding abroad can be stressful and daunting, but Frédéric and Alex made the entire experience simple and enjoyable. They thoughtfully suggested a beautiful menu that highlighted local French cuisine and seasonal produce, and after a few small tweaks to suit our personal tastes, it was absolutely perfect. On our wedding day, they delivered the most exquisite seven course meal, every dish was perfectly executed, beautifully presented, and full of flavour. Our guests are still talking about it! Frédéric and Alex were incredibly professional from start to finish calm, organised, and immaculately tidy throughout the evening. They created such a warm and seamless dining experience that allowed us to completely relax and savour every moment. We couldn’t recommend them more highly, an unforgettable experience in every way.
Martin Bovingdon - 9/10/2025