Montreux Comedy
For their 35th anniversary · October 2024
Example: an edible logo created live for the Montreux Comedy Festival.
Medium: mayonnaise, squid ink, black truffle.
Private chef
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Events
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Private table
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Gallery
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Press
DiscoverMeignan Romain,
MR is a passionate culinary artist who honed his craft alongside great names of French gastronomy such as Alain Passard, Marc Haeberlin, and Régis and Jacques Marcon.
Based in Paris, he creates immersive experiences in France and internationally.
Fascinated by art, he brings together two worlds he considers inseparable: gastronomy and artistic creation. Convinced that the edible carries meaning, he makes it his medium of expression.
Through ephemeral edible works and installations, he builds a singular universe, nourished by his memories, his encounters and his emotions.
For more than 15 years, I have practised cooking with passion and rigour.
I have built my culinary identity on precision of gesture, respect for the produce and the expression of living ingredients on the plate.
For the past three years, I have worked as an independent private chef, serving a discerning and discreet clientele.
Each creation becomes a unique sensory performance, an invitation to feel, taste and share.
Private chef
Romain Meignan is a passionate private chef who honed his craft alongside great names of French gastronomy such as Alain Passard, Marc Haeberlin, and Régis and Jacques Marcon.
Based in Paris, he cooks in his clients’ homes, in France and abroad, for private dinners and residential stays.
Henri Matisse, Femme au chapeau, 1905. Oil on canvas, 80.65 × 59.69 cm. San Francisco Museum of Modern Art.
Vision
My cooking is rooted in French gastronomy, driven by vegetables and exceptional produce. I also like to blend it with influences from around the world, while enriching it with my seasonal inspirations. Discretion, adaptability and sincerity guide every one of my services.
Mission
I work in particular with prominent French families, for whom I design bespoke meals, in France and abroad. I love creating tailor-made atmospheres, adapting to the spirit of a place, an event or a moment in life.
Services
Private dinners & bespoke experiences
Intimate meals imagined around your wishes, for 2 to 30 guests. Each menu is built around seasonal produce, the atmosphere of the venue and the moment you share. Food and wine pairings, table service and culinary scenography available.
Private chef for stays and residences
A complete and discreet service for your stays in Paris, elsewhere in France or abroad. I take care of menu creation, shopping, cooking and service, so that you can fully enjoy every moment.
On the menu
- A bespoke menu, built around seasonal produce, the atmosphere of the venue and the moment you share
- Intimate meals imagined around your wishes, for 2 to 30 guests
- Menu creation, shopping, cooking and service all taken care of
- Food and wine pairings, table service and culinary scenography available
- Discretion, adaptability and sincerity guide every service
Paris, across France or abroad. By quotation only.
Culinary fragments
Fragments of creations in which raw produce rises to elegance, between art and haute cuisine.
Instinctive, seasonal cooking, guided by respect for the produce and the search for its memory.
Private table
Paris 16th · 8 guests · on request
A highly creative experience. A single menu: let yourself be carried by the experience, or we can design a menu together.
From artwork to plate
Variable dimensions, mixed media on canvas, 2022
His art-inspired creations are made to measure. They can take the form of large or small pieces, on the plate or on canvas, and come in many guises: sweet, savoury, decorative or edible. Many artistic movements can inspire him: Cubism, the drip technique, abstraction, classical ballet, and many more.
The work: Marie-Agnès Gillot, the ballet Signes 
The plate 
The work: Paul Klee, Nouvelle harmonie, 1936 
The plate The work: Vincent van Gogh, Vase avec douze tournesols, 1888 
The plate
Lunch on 7 March around Domaine de la Romanée-Conti
DRC
The wines
- Champagne Selosse Substance (disgorged 2014)
- Montrachet 2000
- Vosne-Romanée 1er cru DB 1999
- Échezeaux 1979
- Grands-Échezeaux 1988
- Romanée-Conti 1959
- Richebourg 1934
- La Tâche 1969
- La Tâche 1998
- Romanée-Conti 1999
- La Tâche 1997
- Richebourg 1976
- La Tâche 2009
- Romanée-Saint-Vivant 2016
The menu
Vosne-Romanée 1er cru DB 1999, wine imprint on paper 
Richebourg 1934, wine imprint on paper
Events
Food Art & Champagne evening
A memory of the first Food Art & Champagne evening, Friday 16 May, Paris 7th.
A suspended moment, facing the Eiffel Tower.
“When art meets food, the painter’s gesture embraces the cook’s.”
An immersive experience blending art & gastronomy
MR, a creator of experiences, takes you into his immersive world, a controlled madness. At the crossroads of artistic performance and culinary installation, everything is designed to make time stand still and turn the moment into something unique.
These performances are designed to measure, around a brand image, a story, a place or an emotion you wish to convey. Guests take part and become an integral part of the work.
They taste an idea, devour an emotion and witness creations being born live.
We translate your vision into forms, flavours and unforgettable moments.
Each project is a living work, shaped to measure. The dinners, performances and immersive evenings you have discovered here are only fragments of a much larger universe. Depending on the venue, your intention, the number of guests and the degree of immersion you wish for, an entirely personalised proposal will be imagined for you after a first conversation.
MR
Immersive dinners
Exceptional moments around the art of the table, in intimate or unexpected places. Each dinner is a bespoke creation, a unique interpretation:
- *Classic, elegant gastronomic dinners
- *Artistic performances, where the table becomes a stage, the dishes become art and the venue becomes immersive
- *Collaborative dinners, with designers, brands or artists
A venue can be privatised, or a personal space transformed, for a fully immersive experience tailored to each guest.
Food & Art performance
Bespoke events
Example: an edible logo created live for the Montreux Comedy Festival.
Medium: mayonnaise, squid ink, black truffle.
Creation
Live creation of personalised edible works, inspired by the art world or by each client’s own emotional universe. Every creation is a unique performance, where gastronomy meets artistic impulse in a spontaneous gesture.
L’Œuf Mimosa de Mondrian
235 cm × 100 cm, mixed media on canvas, 2023
In the spirit of an œuf mimosa, a classic of French cuisine. The dish is reimagined through the artist’s eye: a soft-boiled egg, garnishes that lift it, and toasted brioche. Inspired by a master of abstract art, Piet Mondrian, it is radically geometric, built on the interplay of verticals and horizontals.
La Forêt-Noire de Pollock
235 cm × 100 cm, mixed media on canvas, 2023
In this ephemeral work of art, the artist MR set out to reinterpret the Black Forest gâteau. A classic of French pâtisserie, it is made of chocolate, morello cherries, Chantilly cream, sponge and a few chocolate shavings. He personalised it with edible red rose petals, using the drip technique made famous by Jackson Pollock, the celebrated American painter.
Culinary installations
01. Egg chaud-froid in the style of Alain Passard
A savoury amuse-bouche presented as a vertical installation. Lift it from the checkerboard of taste, then savour it.
02. Yellow monochrome of saffron hummus
Presented upright on a mini easel, like a painting. Pick it up and enjoy it playfully, with Lebanese bread, straight from the canvas.
03. Caramelised popcorn sculpture
When Pop Art becomes Popcorn: a work to bite into, encased in caramel.
04. The Starry Night in suspended macarons
Catch a sweet star in mid-air, in the dreamlike sky of MR, inspired by Vincent van Gogh’s The Starry Night.
Collaborations
CHMPS ?! PARISSE
Collaboration for Paris Fashion Week · June 2023
Le Noir, with Sirifo Diakaby
Le Balto restaurant, Malakoff
The first artistic collaboration between Romain Meignan and Sirifo Diakaby, at the restaurant Le Balto (Malakoff), bringing together two artistic worlds that are different, yet so close. Sirifo’s Black combined with Romain’s edible Black.
Sirifo’s installation allowed guests to discover and taste the edible all the way to the wall.
These everyday black objects became both a medium and an artistic game for Romain.
La Cornue
A collaboration with the iconic house of La Cornue around a Thanksgiving menu, designed to reveal the full craftsmanship and quality of its exceptional ranges.
They placed their trust in us
Montreux Comedy
For their 35th anniversary, October 2024
DS Automobiles
Launch of their latest DS, June 2025
CHMPS ?! PARISSE
Paris Fashion Week, June 2023
ICART
Art school, Paris
Gallery
All works
L’Œuf Mimosa de Mondrian
235 cm × 100 cm, mixed media on canvas, 2023
In the spirit of an œuf mimosa, a classic of French cuisine. The dish is reimagined through the artist’s eye: a soft-boiled egg, garnishes that lift it, and toasted brioche. Inspired by a master of abstract art, Piet Mondrian, it is radically geometric, built on the interplay of verticals and horizontals.
“Art will disappear as life gains more equilibrium. We will no longer need paintings and sculptures, for we will live in the midst of realised art.”
Piet Mondrian
Video: Corentin Chouiah
La Forêt-Noire de Pollock
235 cm × 100 cm, mixed media on canvas, 2023
In this ephemeral work of art, the artist MR set out to reinterpret the Black Forest gâteau. A classic of French pâtisserie, it is made of chocolate, morello cherries, Chantilly cream, sponge and a few chocolate shavings. He personalised it with edible red rose petals, using the drip technique made famous by Jackson Pollock, the celebrated American painter.
Splash
235 cm × 100 cm, mixed media on canvas, 2023
For a cook, it is not enough to be a good craftsman: he must also know how to love, to caress the produce, to see art in it in order to make it more beautiful.
Video: Corentin Chouiah
Epicure
100 cm × 60 cm, mixed media on canvas, 2023
Colours inspire edible elements in me, such as meringue, coulis or even textures.
So I painted a canvas, and through it I recreated it as edible emotions.
Video: Corentin Chouiah
Meringué de Fleur sur fond blanc
Canvas 80 × 50 cm, 2024
My creations are like a flower:
rooted in my inspirations, they sprout and then grow patiently; one day, they blossom in the light of intention. Each phase is alive and authentic. Like a flower bursting open at the height of its bloom, they reveal an intense and ephemeral fragility.
Photo gallery
Popcorn diptych
Acrylic and popcorn on canvas
Height 120 cm × width 60 cm
Untitled canvas
Acrylic and spices on canvas
Height 160 cm × width 97 cm
Press
Television
[Excerpt or link to the video coming soon]
TF1 · « 4 à table »
31 October 2026
Articles
L’élu : Romain Meignan
Point de Vue no. 4006, 27 May 2025 · By Jérôme Carron, photos Bruno Levy
Press relations: Switch Agency, Matthieu Clée
Chef and artist, this master of cuisine turns dinners into happenings, imagining dishes he conceives as works of art: a giant chessboard whose pieces are eggs, a quirky slate of hummus, a popcorn sculpture… Enough to turn tasting into a delicious show.
Contact
To dive deeper into my world, discover my performances and creations on video on my social media.
+33 7 86 78 00 63romainmeignan@outlook.fr@romain_meignanParis
Legal notice
Site publisher
MR PRODUCTIONS · SASU with share capital of €1,000 · RCS Paris 100 855 857
Registered office: 66 avenue des Champs-Élysées, 75008 Paris · romainmeignan@outlook.fr
Publication director
Romain Meignan
Host
Cloudflare, Inc., 101 Townsend Street, San Francisco, CA 94107, United States · +1 (650) 319-8930 · www.cloudflare.com
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