Chef at home
For a tailor-made service, we come to your home and take care of everything! ... you only have to put your feet under the table!
A private chef by the day or by the week?
Want to have a party at home, but don't feel like cooking?
David Millet " Chef à Domicile " is to allow you to receive at home without the constraints so that you enjoy the evening and your guests. It is also a care in all discretion of your meals during all the duration of your stay in the Gulf of Saint Tropez and in the neighbourhoods. No need to worry about anything, we organize everything.
It is also the discovery of local products from small producers, local fishing or passionate farmers. It's a return to our roots and true values! Passion, love of products, customization and cleanliness are our strength. Generous by nature, it is possible to offer you a bourgeois cuisine based on solid basic recipes or a Mediterranean cuisine with a light touch, highlighting wild herbs and plants.
We will know how to be flexible and listen to you and find the resources to meet your expectations.
SUGGESTIONS FOR
Menus
By respecting the seasons, here are some examples of menus around a product, a gastronomic theme, or tables of honor around the hunt, the earth, the sea...
For the winters by the fireplace " the evenings of my Savoyard origins "...
For the appetizer...
- Croutons rubbed with garlic, local olive oil and fresh garden tomato crushed with basil and marjoram.
- Olives selected and marinated by us, lemon leaf and Espelette pepper.
- Croutons and tapenade, anchoïade, cumin corn, poischichade and coriander.
- Vegetable tempura with seasoned cottage cheese sauce and chives.
- Fine cured meats selected Corsica of Pascal Flori.
- Foccacia with wild rosemary, fleur de sel and tomato coulis.
- Panisses dorées and eggplant caviar with basil and pine nuts
- Cod brandade, sweet potato chips, vitelotte and beet...
Menu around the classics of Provence
Input
- Rock octopus salad and young greens with lovage, fava beans and sherry vinegar.
Dish
- Traditional Niçois stuffing, zucchini flowers in fritters and old-fashioned tomato coulis.
Dessert
- Clafoutis with black country fig, fresh cloud of cottage cheese.
The first signs of spring
Input
- Creamy cooked carnaroli risotto with white and green asparagus and parmesan lace.
Dish
- Traditional veal blanquette with black truffle from the Var, vegetables in broth, rice pilaf.
Dessert
- Gourmet Baba with Mara des Bois strawberries, a vanilla and rum chantilly.
On the beaches of the Var coastline
Input
- Fresh heirloom and cherry tomatoes, red bell pepper coulis and local melon corolla.
Dish
- Whole braised local peach fish to share, tarragon flavored virgin sauce and grilled summer vegetables.
Dessert
- Roasted yellow peach with verbena, almond cookie.
Autumn walk in the hills
Input
- Leek vinaigrette, mountain ache, soft-boiled chicken egg, kumquat and peasant bacon chip.
Dish
- Lamb shoulder confit overnight, melting "boulangères" apples, wild savory juice.
Dessert
- Melting pear poached with cinnamon, madeleine with verbena flavor.
As we enter autumn
Input
- Farmhouse chicken vol-au-vent with mushrooms in supreme sauce.
Dish
- Back of cod braised with shallots, garnished with old carrot and beet.
Dessert
- Crème brûlée with chestnuts from our region, small chips.
The Hunt
Input
- Game terrine with cranberries, fine frisée with hazelnut oil.
Dish
- Wild boar stew, creamy polenta with bacon and candied martin sec pear.
Dessert
- Bananas caramelized with rum, orange almond lace tuile.
Tonight it's in Haute Savoie, just like at home!
For the aperitif
- Small plate of Savoy diots cooked with white wine, compote of sweet onions.
- Traditional Savoyard fondue with Beaufort cheese and green salad with walnut oil, farmhouse bread.
- Smoked sausage and mountain ham, homemade condiments and steamed potatoes.
- Fresh seasonal fruit salad with a hint of Genepi.
To accompany, a bottle of selected white wine from Savoie.
The Tables of Honor around a product
Duck Foie Gras
Amuse bouche
- Royale of foie gras, chervil foam and mushrooms.
Input
- Escalope of warm foie gras on French toast and prunes with red wine.
Dish
- Ballottine of poultry stuffed with mousseline and foie gras, simmered with winter roots.
Cheese
- Ewe's milk cheese cooked with chives and walnuts, baby greens and cranberry bread.
Dessert
- Thin apple and Calvados pie with a scoop of vanilla ice cream.
It is also possible to present you our fish and meat dishes to share on the table
- Local peach lobster simply grilled over a wood fire, thyme flower vinaigrette and virgin olive oil.
- Royal Bouillabaisse and Blue Lobster, rouille with saffron pistils from my house.
- Braised whole Mediterranean sea bass with wild fennel from the hills...
- Our poultry from Marie's Farm, chicks or guinea fowl roasted with the aromatics of our hills.
- Limousin or Charolais beef ribs sautéed in Béarnaise or Choron sauce.
- The whole milk lamb or the cabri d'ici braised with mustard and wild garlic pebre, its juice perfumed with purple garlic cloves.
- Rack of veal cooked whole with shallots or sage and simple juice with flat parsley.
Accompanied of course by their traditional garnishes such as the melting apple delicacies, the Niçoise ratatouille simmered for a long time in a casserole or the Provençal Tians and Bayaldis with summer vegetables and sweet onion compote or even the potato purée as in the Robuchon house flavored with black truffle from the Var.
Do not hesitate to contact us for an estimate or any other suggestion, we can of course offer you breakfasts, snacks, buffets and brunches and many other suggestions by browsing our website.
Allergens
All our products are likely to be in contact with the 14 allergens on the following list: Shellfish, Gluten (pasta, bread, PAI), Crustaceans, Eggs, Peanut, Fish, Soy, Milk, Nuts, Celery, Mustard, Sesame, Sulfite, Lupin.
To give you an idea, for example, we give you a non-exhaustive price list including daily care for a complete family for breakfast, lunch and dinner. From 350€ TTC.
We are very flexible, of course the prices are adapted according to the requests, the tariffs are not the same for different styles of cooking (gastronomic, bourgeois cooking in casserole, cocktails or buffets...) the number of guests at the table is also a criterion to be taken into account, as well as the duration of the care of your stay
We make an appointment, we listen to your requests, then we calculate together your needs.
Our area of action
David Millet offers his services as a home chef in the area of the Gulf of St Tropez, Ramatuelle, Saint Tropez, la Môle, Cogolin, Grimaud, le Lavandou, La Londe, Hyères les Palmiers, and the surrounding area.
Here is our travel area for meal deliveries. If you think that your reception place is close or that it deserves that we discuss it, contact us.
The testimonies
I would like to thank you
I wanted to thank you for the day you spent with us. We have had nothing but good feedback. Thank you for your professionalism.
Dinner in Villa 11 pax
Hello Laurence and David,
We would like to thank you for a wonderful evening. Thank you for your calm and professional presence, and for the delicious food you served. You made it a magical evening for all of us.
I wanted to confirm that we have sent the payment, please do not hesitate to contact me if you have any problems.
Kind regards and thank you very much,
Sandi
Patrick Moussus
Hello,
We were delighted with your entire service.
All our guests commented on the quality of the food prepared.
Have a nice day.
Thank you for this delicious meal
My dear little friends,
Thank you for this delicious meal, for your service, for your smile and your good reflex to any unexpected situation. Thanks to all 3 of you and see you soon.
Amicably
Everyone was happy.
Thanks again. Everyone was happy.
Sincerely,
We enjoyed ourselves
Thanks again for a great vacation - we had a blast. We look forward to next year!
Thank you very much,
Thanks for a lovely dining experience
Thanks again to you both it was a wonderful dinner experience remittance attached, thanks for a lovely dining experience.
We are sure to be in touch again