Private chef Saint-Tropez

Saint-Tropez is a peninsula, not a day trip from Nice. A private chef for St Tropez is usually a villa week: Pampelonne behind the pines, a house above the port, or a quieter table in Ramatuelle, which people search on its own as chef a domicile Ramatuelle.

Summer fills the gulf. Those weeks are taken on request; write early. Out of season the same kitchens still work, with a shorter guest list and a market that is local rather than performed. The drive from the eastern Côte d'Azur is part of the booking, not an afterthought.

Adrian is Swiss-trained (EHL), with 10+ years and a Nutrition certificate, Stanford. Longevity cuisine on this coast still means seasonal Mediterranean cooking with fine-dining precision. Fees are on request, quoted in €.

The gulf faces the Maures, not Monaco. Nearby names that belong on this page are Ramatuelle and the peninsula villages, not Èze or Saint-Jean-Cap-Ferrat. Write through the form, Instagram DM @tabledadrian, or adrian@tabledadrian.com.

In Saint-Tropez the booking is the peninsula villa or a boat in the gulf, not a table booked in the village. 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.