Chef Pauline

I'm Pauline, a French private chef with a passion for creating memorable dining experiences through thoughtful, seasonal and creative cooking. Professionally trained in Berlin, I developed my culinary expertise working in professional kitchens in Germany and Switzerland before launching my own private chef business. My cooking is rooted in French culinary traditions, with Mediterranean influences and a contemporary touch. I love combining refined techniques, beautiful ingredients and unexpected flavours to create dishes that are both elegant and comforting. From intimate dinner parties and special celebrations to personalised meal preparation and everyday family cooking, I adapt each menu to my clients' tastes.

Meet the Chef

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Working Area(s)

France – Haute-Savoie – All Locations
Switzerland – Canton of Geneva – All Locations
France – Courchevel & Meribel – All Locations

Language(s) Spoken

English
French
German

Signature Dish

63 degree egg, celeriac, shallots, sage

63 degree poached egg, red wine shallots confit, warm potato espuma, sage oil

Services

1. Private Chef Single Service 2. Private Chef Several Days 3. Retreat 4. Full-Time Chef

Get in Touch

Menu Ideas

3 Menus

1. Comté Gougères with Whipped Crème Fraîche and Chive Oil
2. 63°C Slow-Cooked Egg, Red Wine Confit Shallots, Potato Espuma and Sage Oil
3. Pan-Seared Scallops, Cauliflower Purée, Brown Butter and Toasted Hazelnuts
4. Herb-Crusted Rack of Lamb, Potato Fondant, Glazed Baby Carrots and Rosemary Jus
5. Green Apple Granita, Elderflower & Fresh Mint
6. Lemon Cremeux, Blackcurrant Coulis, Almond Crumble, Red Berries & Vanilla Cream

1. Parmesan Sablé, Whipped Ricotta, Confit Tomato and Fresh Basil
2. Burrata, Roasted Heritage Tomatoes, Basil Oil and Crispy Focaccia
3. Saffron Risotto, Lemon Zest, Parmesan and Crispy Sage
4. Pan-Seared Sea Bass, Braised Fennel, Saffron Potatoes and Citrus Beurre Blanc
5. Blood Orange Granita, Rosemary Syrup and Pink Grapefruit
6. Dark Chocolate Crémeux, Olive Oil Crumble, Candied Orange and Crème Fraîche Sorbet

1. Buckwheat Blinis, Smoked Trout, Horseradish Cream and Fresh Dill
2. Roasted Jerusalem Artichoke Velouté, Crispy Artichoke, Hazelnuts and Truffle Oil
3. Homemade Pumpkin and Goat’s Cheese Ravioli, Chestnut Purée and Sage Brown Butter
4. Slow-Braised Beef Short Rib, Celeriac Purée, Glazed Shallots and Red Wine Reduction
5. Pear Sorbet, Lemon Verbena and Toasted Buckwheat
6. Caramelised Apple Tarte Tatin, Vanilla Crème Fraîche and Cider Caramel