Occitania

France

Cahors

Mathieu was absolutely brilliant. He was professional and responsive in communications before the meal and the meal itself was exceptional. He was flexible with menu choices but presented us with a clear options so it wasn’t in anyway overwhelming. I was very surprised at how easy the process was. The meal was sensational (it was a gift for my family), fresh and elegant, and the chef arrived on time, as planned and left the kitchen immaculate. Many thanks indeed Mathieu !

Mathieu was absolutely brilliant

<p>Discreet and detail-oriented Private Chef with twenty five years of culinary experience, specializing in personalized weekly meal planning, fine dining experiences, and health-focused cuisine. Experienced in managing private Yachts and household kitchens, sourcing premium ingredients, and creating customized menus based on dietary requirements (gluten-free, vegan, allergen-sensitive...). Committed to delivering Michelin starred restaurant-quality cuisine for a magical moments live-in private estate settings.</p>

A playful cassoulet espuma with Île de Ré wild salt.

Une espuma de cassoulet relevée au sel fou de l’Île de Ré.

Espuma de Cassoulet Amuse

Amuse-bouche Espuma de Cassoulet

Chilled cucumber gazpacho with local trout and smoked paprika.

Gazpacho frais de concombre, truite du Moulin et paprika fumé.

Cucumber Gazpacho with Trout

Gazpacho de Concombre, Truite

A creative starter inspired by the freshest market vegetables.

Entrée créative inspirée des légumes les plus frais du marché.

Vegetable Market Inspiration Starter

Inspiration du Marché Végétale

Ceviche of black mullet, heirloom tomatoes, verbena jelly, sesame seeds.

Ceviche de mulet noir, collection de tomates, gelée de verveine, graines de sésame.

Black Mullet Ceviche & Tomato

Ceviche de Mulet Noir & Tomate

Farm goat cheese, burnt avocado, shallot rings, raspberries, Malabar pepper.

Faisselle de chèvre fermier, avocat brûlé, échalote, framboise, poivre Malabar.

Fresh Goat Cheese & Burnt Avocado

Faisselle Chèvre Frais & Avocat Brûlé

Noire de Crimée tomato, cacao, pineapple, Mara des bois strawberries, basil oil.

Noire de Crimée, cacao, ananas, fraises Mara des bois, huile de basilic.

Noire de Crimée Tomato, Cacao & Fruit

Noire de Crimée, Cacao & Fruits

Seared squid, quick-marinated vegetables, yuzu, linden honey.

Encornets snackés, légumes marinés minutes, yuzu, miel de tilleul.

Seared Squid & Marinated Vegetables

Encornets Snackés & Légumes Marinés

Sautéed organic vegetables, Kalamata olive confit, sourdough chips.

Sautoir de légumes bio, confit d'olives Kalamata, chips de levain.

Sautéed Organic Vegetables & Olive Confit

Sautoir de Légumes Bio & Confit d'Olives

Marinated beef tataki, crispy potatoes, garden shoots.

Tataki de bœuf mariné, croquant de pommes de terre, pousses du potager.

Marinated Beef Tataki & Potato Crunch

Tataki de Bœuf Mariné & Pommes de Terre

Raspberry tartare, vanilla cream, buckwheat shortbread, verbena sorbet.

Tartare de framboises, crémeux vanille, sablé sarrasin, sorbet verveine.

Raspberry Tartare & Vanilla Cream

Tartare de Framboises & Crémeux Vanille

Grilled peaches, rosemary sabayon, Savoie biscuits, raw cacao nibs.

Pêches grillées, sabayon romarin, biscuits de Savoie, pépites de cacao cru.

Grilled Peaches & Rosemary Sabayon

Pêches Grillées & Sabayon Romarin

Cherry tomato clafoutis, raw cream, lemon balm, grated turmeric.

Clafoutis de tomates cerise, crème fraîche crue, mélisse, râpé de curcuma.

Cherry Tomato Clafoutis & Fresh Cream

Clafoutis de Tomates Cerise & Crème Fraîche

A vibrant summer menu celebrating fresh produce, local seafood, and creative French cuisine. Choose one each:

Un menu estival vibrant qui met à l'honneur les produits frais, la mer et la créativité française.

Summer Gastronomy Journey

Menu Estival

Sweet melon balls with Bayonne ham and olive oil. A refreshing start.

Billes de melon, jambon de Bayonne et huile d’olive. Une entrée rafraîchissante.

Melon Balls & Bayonne Ham Starter

Billes de melon, jambon de Bayonne, huile d’olive

Juicy chicken fillet with mozzarella, crispy fries, and grilled green beans.

Filet de volaille contisé, mozzarella, pommes pont-neuf et haricots verts grillés.

Chicken Fillet with Mozzarella Main

Filet de volaille contisé, Mozzarella, pommes pont-neuf, haricots vert grillés

Almond shortbread topped with chocolate ganache and fresh strawberries.

Sablé aux amandes, ganache chocolat et fraises fraîches.

Almond Shortbread with Chocolate & Strawberries

Sablé au amande, ganache chocolat, fraises

A light, creamy tiramisu with rich cocoa flavor.

Un tiramisu crémeux au cacao, léger et savoureux.

Creamy Cocoa Tiramisu

Tiramisu crémeux cacao

A playful menu for kids, featuring fresh fruit, tender chicken, and sweet desserts.

Un menu ludique pour enfants, avec fruits frais, volaille tendre et douceurs sucrées.

Children's Delight Menu

Menu enfant

Tender asparagus ragout with beurre mousseux and wild dandelions.

Ragoût d'asperges tendre, beurre mousseux et pissenlits sauvages.

Asparagus Ragout Starter

Entrée Ragoût d'Asperges

Charred baby leeks with kiwi vinaigrette and voatsiperifery pepper.

Poireaux crayons brûlés, vinaigrette kiwi et poivre voatsiperifery.

Burnt Baby Leeks Salad

Salade de Poireaux Brûlés

Traditional Pasqualina pie with chard, ewe's curd, and pine nuts.

Tourte pasqualina aux blettes, caillé de brebis et pignons de pin.

Pasqualina Chard Pie Main

Tourte Pasqualina aux Blettes

Homemade ravioli filled with mushrooms, Sicilian pecorino, and nettle pesto.

Ravioles maison aux champignons, pecorino sicilien et pesto d'orties.

Mushroom Ravioli Main

Ravioles aux Champignons

Tiramisu with gariguette strawberries and elderflower.

Tiramisu aux fraises gariguette et fleur de sureau.

Strawberry Elderflower Tiramisu Dessert

Tiramisu Gariguette Fleur de Sureau

Classic tiramisu scented with lilac blossom.

Tiramisu classique parfumé à la fleur de lilas.

Lilac Blossom Tiramisu Dessert

Tiramisu à la Fleur de Lilas

Celebrate spring with fresh vegetables, herbs, and delicate desserts in an Italian-inspired feast.

Célébrez le printemps avec des légumes frais, des herbes et des desserts délicats dans un festin italien.

Menu Primavera: A Springtime Italian Journey

Indicazione delle abilità e specialità di Chef Mathieu Abribat

Asparagus Ragout Starter

Burnt Baby Leeks Salad

Pasqualina Chard Pie Main

Mushroom Ravioli Main

Strawberry Elderflower Tiramisu Dessert

Lilac Blossom Tiramisu Dessert

Prenota questo menu

Mealbox

Workshop di cucina

Ristorazione privata

Chi è Chef Mathieu Abribat

Altri menu di Chef Mathieu Abribat

Summer Gastronomy Journey

Children's Delight Menu