The most precious experience of a villa stay is not always the one you imagine. More than the infinity pool or the sea view, it is often the dinner prepared at home by a Michelin-starred chef that marks the memory. Liberty House has been orchestrating this moment since 2024 with a tight circle of partner chefs.
Five of them accept to cook in our villas at Cap-Ferrat, Saint-Tropez, Cannes and Saint-Barth. Each brings their universe, philosophy, touch of madness. The common thread, irreproachable produce, discreet staging, attention to detail that changes everything.
The market chef, Antoine M., Saint-Tropez
Antoine is the embodiment of the instinctive chef. He arrives mid-afternoon, does the market with you (Place aux Herbes, Cogolin market hall, or directly from the Ponche fishermen depending on the season), and composes the menu based on what he finds. No menu, no à la carte, the experience is total, in the spirit of great Italian houses.
The sea chef, Pierre L., Cap d'Ail
Pierre works only fish and shellfish. Former second of a great Riviera table, he left the restaurant kitchen to offer a more intimate experience. His specialty is a seven-course menu entirely dedicated to the day's catch, sublimated by reworked classic sauces.
« Welcoming a starred chef into your home is offering your guests the luxury of time. No interrupted service, no noisy next table. Just your conversation, and the cuisine. »
The chef from afar, Naomi S., Japanese influences
For a more contemporary experience, Naomi proposes a revisited kaiseki menu with Mediterranean produce. From a journey between Tokyo and Marseille, she brings unique elegance to the villa format. Particularly appreciated for couples' dinners or anniversaries.
How to book
All bookings go through your Liberty House Travel Advisor. Depending on chef and season, allow 7 to 21 days of anticipation. Pricing case-by-case (count EUR 280 to 450 per person, wines included). A preliminary consultation adjusts the menu to your preferences, allergies, and expectations.
