Private chef · Saint-Tropez
Seasonal cooking, written for your table — villas, yachts and private dining.
Book a dateThe house
Bringing people together, and turning every meal into an occasion.
Produce chosen the same morning, a menu written for each table, and service discreet enough to disappear. From an intimate dinner to a full reception, at your home or on board.
Pauline Perche
01 — Raw
Finely sliced sea bream, local raspberries, toasted buckwheat and lime zest. A first course that sets the tone: clean, briny, straight to the point.
Sea bream · raspberry · buckwheat
02 — Canapés
Home-made brioche toasted in butter, lobster meat, herb mayonnaise. The cocktail bites that keep a standing aperitif going well into the evening.
Lobster · brioche · fresh shoots
03 — Pâtisserie
Breton shortbread, piped vanilla cream, strawberries and raspberries set one by one. Dessert is treated like everything else: made to order, never the day before.
Breton shortbread · vanilla · red fruits
04 — The hand
Apples cut on the mandoline, the rosette laid by hand. What you see on the plate is first of all a matter of patience.
In Pauline's words
Cooking has been my first passion for as long as I can remember. My mother would happily tell you about the yoghurt cake I made all on my own at the age of six. I have come a long way since, with the same intention: to bring people together and turn every meal into an occasion.
I do this work because I love giving people pleasure and memories. Families and friends gather around a table, and it becomes a real moment of sharing. Choosing good produce matters enormously to me: it is the foundation of good cooking.
The other thing I love about being a private chef is the exchange with the people I cook for. Children laughing as they circle the table, more serious conversations with their parents. All of that is a large part of the passion that has become my profession.
My second passion is motorbikes — though I am not sure that detail counts.
Pauline
Services
01
Private chef at your home, from dinner for four to a large family gathering. Morning market, service at the table, kitchen left spotless.
02
Cooking on board, designed around the constraints of the galley and the sailing schedule. Lunch at anchor, dinner on return.
03
Cocktail dinners, birthdays, weddings. Bespoke canapés, careful plating and service coordinated from start to finish.
Contact
Tell me the date, the place and how many guests: I will come back to you with a menu proposal and a quote.