Christophe

With a rich and varied professional background in luxury hospitality and fine dining—both in France and abroad—and as a winner of several culinary competitions, I have spent over 23 years working as a private chef. Through my involvement with the *Association des Cuisiniers de Maisons Bourgeoises* (Association of Chefs for Private Estates), I have explored a culinary world often overlooked today: the historical roots of cuisine, stretching back centuries. For me, flavor remains the essential element on the plate; I take great care to preserve the integrity of the ingredients, respecting their inherent identity—and, by extension, my own. Ultimately, my cooking is rooted in pleasure, the joy of sharing, and generosity. How does it work? We begin with an initial consultation to design a menu tailored to your event, your personal preferences, and any dietary restrictions, after which I will send you a formal proposal. If the proposal meets your expectations, you can secure the date by providing a deposit. On the day of the event, I arrive 1 to 2 hours before your guests to complete the final preparations in your kitchen, and I oversee the service through to dessert. Once the meal concludes, I take care of the final cleanup and tidying of your kitchen, bringing my service to a close. Culinary regards, Serving: Paris and the Île-de-France region