Chef Boris

After many years dedicated to the art of table and wine service—and a career shaped by working alongside renowned chefs—Chef Boris has refined a culinary philosophy rooted in authenticity, seasonality, and the joy of sharing a beautiful meal. Known at home as a “serial griller” through his work with the Weber company, he brings a deep passion for open-fire cooking and a flair for simplicity that elevates even the humblest ingredients.

APPETIZERS

  • Salmon gravlax confit in olive oil on Nordic bread, light yuzu cream
  • Verrine of fresh pea and mint velouté
  • Parmesan shortbread toast with Nyons black olive condiment

STARTERS

  • Melon blossom with red berries, raspberry vinaigrette and cébète
  • Sea bass ceviche with mango, Nyons black olive brunoise and lemon
  • Vitello tonnato
  • Homemade semi-cooked duck foie gras on brioche toast, cranberry chutney with maple syrup
  • Cheesecake with smoked trout and herbs
  • Mackerel confit in olive oil and flame-cooked, with Granny Smith apple and cucumber condiment
  • Cold asparagus and coconut soup, perfect egg
  • Hot oysters in Noilly Prat sabayon
  • Pot-au-feu of pan-fried foie gras

MAIN COURSES

  • Roasted rack of lamb in a herb and pistachio crust, reduced meat jus
  • Veal saddle cooked in a casserole dish, tamarind and peanut condiment
  • Veal blanquette my way
  • Beef fillet cooked at low temperature and roasted in a crust of fresh herbs, full-bodied jus
  • Duck breast cooked two ways, orange and rosemary sauce
  • Involtini of free-range chicken with asparagus, Marsala sauce
  • Whole sea bream grilled with fennel, vanilla cream
  • Roasted cod fillet, shellfish jus, black olive and pepper condiment
  • Poché pollock fillet with grape oil and herbs, carrot and verjus butter sauce
  • Line-caught sea bass fillet, cooked to perfection, with a creamy pastis and Nyons black olive sauce
  • Sautéed scallops, reduced clementine and ginger juice

DESSERTS

  • Blancmange with coconut milk and exotic fruits
  • Crêpe Suzette flambéed with Grand Marnier, orange caramel
  • Ruby chocolate dome, red fruit mousse insert, caramel sauce
  • Pavlovas with red fruits
  • Pear poached in rosé wine and sweet spices, praline tuile and Paris Brest cream
  • Almond shortbread tart with lemon rum
  • Frosted orange, candied zest and Breton shortbread

CHILDREN’S MENU

Available upon request.

STARTERS

  • Roasted zucchini cannelloni stuffed with fresh Alpilles goat cheese and chives
  • Parmesan shortbread tartlet, eggplant caviar, and cherry tomatoes confit with thyme and olive oil
  • Heirloom tomato gazpacho, creamy burratina cheese, and pesto
  • Eggplant papeton (eggplant bread), full-bodied tomato coulis with basil
  • Fresh pea soup with mint, roasted hazelnuts, and feta cheese
  • Salmon ceviche with citrus fruits, avocado, and chervil, tangy vinaigrette
  • Assorted asparagus in a variety of textures
  • Authentic Niçoise pissaladière, garlic vinaigrette salad

MAIN COURSES

  • Leg of lamb cooked for 7 hours in a casserole dish in a garrigue broth, served shredded with reduced meat juices
  • Iberian pork pluma marinated Provençal style, grilled and sliced, with garlic and parsley jus
  • Free-range chicken supreme stuffed with candied lemon, cooked twice, green coriander juice
  • Beef tournedos cooked at low temperature then seared, with morel cream
  • Sea bass fillet, reduction of the fish stock with safron
  • Fillet of sea bream, sauce vierge
  • Cod fillet in a mild spice crust, brunoise of crunchy vegetables
  • Salmon fillet in a panko and pistachio crust, cooked on a cedar plank

DESSERTS

  • Chocolate fondant with seasonal fresh fruit brunoise and coulis
  • Floating island, my way
  • Vanilla panna cotta, fresh mango in two textures
  • Apricot and raspberry crumble with almonds
  • Cold peach soup, homemade biscuit, and sorbet
  • Apple tarte Tatin with Isigny cream
  • Almond shortbread tart with strawberries
  • Bourbon vanilla crème brûlée with ice cream

CHILDREN’S MENU

Available upon request.

240 € + the cost of the groceries (for up to 12 guests)

CASUAL MENU PRICING

  • 350 € for up to 8 guests
  • 435 € for 9 – 12 guests
  • 550 € for 13 – 16 guests

The cost of groceries is to be added to the prices above. A server may be needed for more than eight guests. All service is included for up to 8 adults.

GOURMET MENU PRICING
  • 450 € for up to 8 guests
  • 550 € for 9 – 12 guests
The cost of groceries is to be added to the prices above. A server may be needed for more than eight guests. All service is included for up to 8 adults.

ADDITIONAL OPTIONS

  • Wine Pairings w/Sommelier Service
    • 230 € + the cost of the wines
  • Continental Breakfast
    • 240 € + the cost of the groceries (for up to 12 guests)
  • All BBQ
    • 400 € plus the cost of the grocery list (for up to 8 people)
    • Menu according to fresh seasonal products
  • Server/wine waiter 180 €

Please inquire for alternate menu suggestions. Special requests may require separate pricing. Delivery charges may apply depending on the distance to the villa.

Guest reviews

We believe the most meaningful stories come from those who’ve lived them.

Read what our guests have to say about their experiences. Their words inspire us, and we hope they’ll inspire you too!

“Chef Boris was outstanding. We communicated well. The group
loved every one of his meals. He was the best chef our our 7 family chateau trips over the years.”

“Thank you so much to Chef Boris. The family is still raving about what a wonderful chef and person you are. What a delight. We hope also to work with you again.”

“Thank you so much Chef Boris! Your dinner has been one of the memorable parts of our trip. I so appreciate you sharing your recipe. Just as one remembers a beautiful painting, scenery or event. The incredible palette of your cuisine has imprinted a wonderfully delightful taste and memory of an evening with family and friends.”

“The dinner prepared by Chef Boris was unanimously agreed to be a highlight of our week in Provence this summer. Each course was confidently and creatively conceived, and perfectly executed. Every bite was a pleasure. We can’t say enough good things about our experience.”


“We had Boris for one night. His meal was a show stopper. We are still talking about his tomato appetizer dish!”


“Chef Boris was UNBELIEVABLE!!!!!! The best we ever had!”


“Louise assisted us with organizing 2 chef dinners. They were amazing. Both chefs were very friendly and the food was excellent. Would definitely recommend Chefs Boris and Yvan. Louise was a pleasure to work with from start to finish.”

“We just had a wonderful evening with Boris. Food was superb. Thank you.”

More Provence Chefs

Picnics with Charlotte

Chef Nadege

Chef Rose

Contact Us

to plan your experience in Provence