Alpes-Maritimes
Private chef in Antibes
A town that cooks all year, a port that sets its own clock, and requests that look like nowhere else on the coast.
Antibes has something the rest of the coast envies: a real market, open almost year round, in the heart of the old town. For a private chef that changes the daily work. Sourcing is done on foot, early, and the menu is often decided in front of the stalls rather than the night before.
The port changes things
Port Vauban takes vessels whose crews have their own habits, their own hours and a standard formed elsewhere. Part of the demand here comes from that world, directly or at one remove: a villa taken during a refit, a dinner ashore, extra service staff for a few days.
These are not run like an ordinary villa stay. Hours move, numbers change, and discretion is the price of entry. We do not send just anyone.
And the residential side
The rest is more familiar: families in the residential quarters, houses used through the summer, searches for a housekeeper or year-round staff. The town is big enough for both worlds to coexist without meeting.
Cap d’Antibes works to a different logic and has its own page.