Private chef Antibes
A private chef in Antibes for houses on Cap d'Antibes and evenings in Juan-les-Pins, on the stretch of coast that sits between the noise of Cannes and the working city of Nice.
Swiss-trained (EHL)10+ years in fine kitchensNutrition certificate, Stanford
Antibes is a peninsula town, not a festival stage. The bookings that fit are villas on Cap d'Antibes, a garden table behind the old ramparts, or a night in Juan-les-Pins when the pines are still and the kitchen can work without a hotel pass.
This page does not claim that Table d'Adrian is based in Antibes. It is a place we cook: a private chef for Antibes, France, travelling the same coast as the Nice and Cannes pages. Port Vauban and the cap are geography, not a client list.
Adrian is Swiss-trained (EHL), with 10+ years and a Nutrition certificate, Stanford. Menus are Mediterranean and seasonal, written for the table. Fees are on request, quoted in €.
From Antibes, Cannes is the next bay west and Nice is a short run east. A week on the cap can include a dinner in either town. Write through the form, Instagram DM @tabledadrian, or adrian@tabledadrian.com.
On Cap d'Antibes the booking is the villa kitchen, or a yacht when the boat is in port, not a restaurant reservation. Tables are written for 2 to 25 guests. Breakfast, a late lunch and dinner can sit in the same week, or the work can be a single evening. Dietary preferences and allergies are taken when you write and put on the shopping list. The menu is still a matter of taste and the season's market. Longevity cuisine names that style, Mediterranean and seasonal, held to fine-dining precision. It is not a health claim and not medical advice. Adrian is Swiss-trained (EHL), with 10+ years in demanding kitchens and a Nutrition certificate, Stanford. Events for Eden-Roc, amfAR and Dior are part of that same practice. Fees are on request, quoted in €. A reply is sent within 24 hours. Use the form, WhatsApp, Instagram DM @tabledadrian, or adrian@tabledadrian.com.
Antibes
Plates
Duck breast
Rosy duck, shimeji, a young carrot and a reduced jus.
Langoustine
Seared tail, broad beans, red pepper and a butter sauce.
Leek, basil
Shaved white leek, basil, a little oil.
Where we cook near Antibes
- Antibes
- Cap d'Antibes
- Juan-les-Pins
- Cannes
- Nice
- Mougins
Antibes is the booking. Cap d'Antibes and Juan-les-Pins are the same commune's two faces; Cannes and Nice are the neighbouring towns.
Questions
How many guests in Antibes?
Tables are written for 2 to 25 guests.
How are fees quoted?
Fees are on request, quoted in €. There is no published tariff.
Does the chef cook in villas and on yachts?
Villas and yachts are part of the work. In a villa, the kitchen is the house kitchen. On a yacht, it is the galley, on request.
How do I enquire, and when is a reply sent?
Use the form, WhatsApp, Instagram DM @tabledadrian, or adrian@tabledadrian.com. Reply within 24 hours.
A private chef in Antibes for houses on Cap d'Antibes and evenings in Juan-les-Pins, on the stretch of coast that sits between the noise of Cannes and the working city of Nice.
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