Private chef in Normandy

From the boardwalk of Deauville to the lanes of Honfleur's Vieux Bassin, our chefs draw on the best of the Channel and the Pays d'Auge: Dieppe scallops, sole and turbot from the coast, raw cream, Isigny butter, matured Camembert and Livarot. A cuisine at once buttery and briny, of great finesse.

Every menu marries the sea and the orchard: pearly fish with beurre blanc, poultry with cream and cider, apple tart with a touch of Calvados to finish. Our private chefs work in the Anglo-Norman villas of the Côte Fleurie, the manor houses of the Pays d'Auge and the restored farmhouses of the hinterland.

A Deauville weekend during the races or the festival, a family lunch in a Pays d'Auge manor or a dinner facing the sea in Honfleur, our private chefs adapt to your getaway: a single meal, breakfast, half board or full board. Beyond 8 guests, we recommend adding a server for a perfectly orchestrated service.

Our regional teams know the Côte Fleurie, its fishmongers, its dairymen and its cider producers. They compose the most fitting team: chef, butler, sommelier and front-of-house staff, for a refined, sincere Norman table. Discover too our service in the Perche, an hour's drive to the south.