A long table dressed in white linen with red roses and white blooms, set before floor-to-ceiling windows overlooking the Dubai skyline at night.

Gallery

Private chef gallery, Dubai and the French Riviera

Enjoy an exclusive glimpse into recent menus, beautifully dressed tables, and the artistry of the chef at work, spanning luxury private villas on the Côte d'Azur to elite yacht dinners in the Dubai Marina.

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Culinary creations

Recent gastronomic courses

  • Amuse-bouche dusted with green herb powder, edible flowers.
  • Composed vegetable starter with young leaves.
  • Seared scallops on a tomato concassé.
  • Red mullet fillet with a vegetable condiment and an edible flower.
  • Amuse-bouche spoons topped with edible flowers.
  • Fish course with parmesan and edible flowers, plated in series.
  • Amuse-bouche spoons dressed with flowers.
  • Fish with artichoke, parmesan and an edible flower.
  • Composed plate with fresh herbs and a light jus.
  • Caviar course on white porcelain.
  • Fish carpaccio with mandarin and flowers on a blue plate.
  • Burrata, tomatoes and chive flowers.
  • Seared scallops, plated detail.
  • Vegetable salad with edible flowers.
  • Live lobsters on the kitchen board.
  • Lobster raviolo on a green-herb sauce.
  • Tartare and caviar served in glass spoons.
  • Grazing table for a private evening.
  • Terrine plated on a round dish.
  • Wedding cake dome on a wooden board.
  • Wedding dessert with raspberry.
  • Beef Wellington with a pink centre and deep jus.
  • Golden potato croquettes with a rich jus.
  • Crispy kadaif-wrapped shrimp.
  • Squid-ink raviolo on a cream of morels.
  • Amuse-bouche with an edible flower, close up.
  • Pissaladière and tartare spoons for a reception.
  • Risotto with edible flowers on a small plate.
  • Poultry breast on a peppercorn sauce with a golden potato gratin.
  • Beetroot tartare topped with shaved truffle and young shoots.
  • Fish carpaccio with citrus and edible flowers on a blue plate.
  • Pissaladière bites and tartare spoons ready for the apéritif.
  • Braised artichokes, parmesan shavings and pine nuts.
  • Canapé boards and a printed menu for a reception.
  • Stuffed courgette-flower canapés on a marble table.
  • Gastronomic plate, gold and black detail.
  • Tuna tartare topped with caviar, sorrel leaves and a borage flower.
  • Black quenelles on a fresh-pea sauce, plated in series with edible pansies.
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The ambiance

Beautifully dressed tables

  • Dining table dressed with a fresh-produce centrepiece.
  • Villa table with a runner of fresh produce and candles.
  • Festive table against the DIFC skyline.
  • Place setting with a printed menu card.
  • Table dressed with peonies and candelabra.
  • Festive table and tree against the skyline.
  • Evening table with floral arrangements.
  • Round table set with spring roses and folded napkins.
  • Place setting with candles and white floral centrepieces.
  • A long dinner table dressed with greenery and printed menus.
  • Dressed table facing Burj Khalifa.
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Behind the scenes

The artistry of the chef at work

  • Chef François Savin at a table beneath the Dubai skyline.
  • The chef finishing a plate with a glazed baby carrot.
  • The chef at the outdoor grill with market vegetables.
  • Chef François Savin aboard a yacht in Dubai Marina.
  • Chef François Savin under a pergola, holding a beef Wellington.
  • The chef plating tartare starters in series.
  • Chef François Savin plating the first course in a villa kitchen.
  • The chef giving a long dinner table its final look.
  • The chef plating a flowered first course in series.
  • The chef plating the main course plate by plate.
  • The chef grilling vegetables over fire.
  • Chef François Savin in his whites on a Riviera villa terrace.
  • Chef François Savin plating tuna tartares with caviar.

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Plan your dinner

Has a particular dish captured your attention?

Kindly inform the chef. He can seamlessly design a bespoke menu around your inspiration, beautifully tailored to the season, your guests, and any specific dietary requirements.

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