Paris, across France or abroad · By quotation only

Romain Meignan FREN

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

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.

Romain Meignan in the kitchen

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.

  • Rack of lamb
  • Cream nests, caviar, borage flowers and gold leaf
  • Pigeon with peas
  • Culinary fragment
  • Culinary fragment
  • Culinary fragment
  • Culinary fragment
  • Culinary fragment
  • Culinary fragment

Instinctive, seasonal cooking, guided by respect for the produce and the search for its memory.

Request a quote