For travellers looking to find a private chef in Provence, Cheffe Sakina’s cooking is rooted in the flavours, scents, and landscapes of the region, shaped by its produce and the traditions passed down through her family.
Sakina cooks with what Provence naturally offers. She turns to ingredients that speak of the region and builds her dishes around seasonal produce and long-standing family traditions. For our guests, her food brings a sense of place to the table, combining precision with an instinctive Provençal spirit. Provençal lamb is central to her cooking, prepared with the herbs and aromatics that shape the cuisine. She loves working with courgettes, aubergines, peppers, and Cavaillon melon during the summer months, choosing produce that is naturally ripe and full of flavour. Nyons olive oil features throughout her dishes, along with sage, rosemary, thyme, and bay leaves. She also occasionally incorporates lavender, using either fresh petals or lavender honey to add a gentle aromatic note. She describes these products as essential to her approach.
“I am deeply attached to the products of my region. Provençal lamb, sun-ripened vegetables, Cavaillon melon, Nyons olive oil, and fresh herbs such as sage, rosemary, thyme and bay leaf speak to me through their scents, their colours and their evocative power. They tell the story of Provence better than any speech. Provence is a land of fragrances, light and elegant simplicity, and it shaped my tastes, my way of cooking and my relationship with the seasons. One memory stays with me: my mother’s cold ratatouille, rich in aubergine and tomatoes, enjoyed with grilled meat and olive bread under the Provençal sun. This memory has become a true guiding thread in my cooking.”
Why Provence inspires so many private chefs
For Sakina, Provence is a region defined by fragrance, light, and quiet precision. The garrigue, the markets, the coastline, and the hills all influence her menus. One memory continues to guide her work: her mother’s cold ratatouille served with grilled meat and olive bread. The simplicity and honesty of these flavours remain central to her cooking today.
Sakina grew up in Provence and began cooking alongside her mother, who worked as a caterer. Early exposure to food taught her the importance of generosity, discipline, and respect for produce. She later trained professionally, earning a CAP in pâtisserie, which strengthened her technical confidence.
Her international experience came through restaurant work in Ireland, followed by opening her own Italian and Mediterranean restaurant. These steps broadened her palate while reinforcing her Provençal roots. Today, this combination of influences shapes her balanced, thoughtful approach to cooking for guests.
Where Sakina eats | Eating authentically in Provence
Sakina often chooses small country bistros, called Bistrots de Pays, that prioritise simplicity and well-sourced ingredients. She appreciates places where families cook together, where dishes are grounded in the seasons, and where the atmosphere reflects everyday Provençal life. She recommends trying a free-range roast chicken with Provençal herbs or a slow-cooked daily special based on seasonal produce. She believes honest dishes often reveal the most about a chef’s style.
What to expect when hiring private chef Sakina for your villa in Provence
Guests can expect a refined but welcoming dining experience. Sakina aims to create an atmosphere that feels personal, where guests are looked after with care and attention. Her goal is to cook with sincerity and serve dishes that reflect the landscape around them. She enjoys explaining techniques, sharing knowledge about local produce, and offering insight while preparing the meal. On request, she also arranges market visits, introducing guests to the producers and seasonal ingredients that influence her cooking.
Sakina draws inspiration from classic regional staples such as aioli, ratatouille, lamb, olive oil, and the herbs of the garrigue. Provençal barbecues and family gatherings also shape her approach. She values the way local herbs both flavour and support wellbeing, describing them as natural links between food and landscape.
Recipe | Provençal lamb with herbs and candied vegetables
A signature dish that brings together tender lamb and slow-cooked summer vegetables. Ideal for outdoor dining or relaxed evenings in your villa.
Ingredients
Serves 4
- One shoulder of Provençal lamb (or boneless leg)
- Three courgettes
- Two red peppers
- One aubergine
- Four ripe tomatoes
- Four cloves of garlic
- Three tablespoons Nyons olive oil
- One sprig of rosemary
- Two sprigs of thyme
- Two bay leaves
- One tablespoon lavender honey
- Salt and freshly ground pepper
- Optional: edible lavender flowers
Method
1. Prepare the vegetables
Wash all vegetables. Cut the courgettes and aubergine into cubes, slice the peppers into strips, and quarter the tomatoes. Mince the garlic.
Warm the olive oil in a large pan and add the garlic. Stir in the vegetables along with rosemary, thyme, and bay leaves. Season lightly. Cook over medium heat for twenty-five to thirty minutes until tender. Finish with lavender honey for a gentle aromatic note.
2. Roast the lamb
Preheat the oven to 180°C. Season the lamb with salt and pepper, rub with olive oil, and place in a baking dish with a rosemary sprig. Roast for around one hour and fifteen minutes, adjusting according to the cut. Allow to rest for ten minutes before slicing.
3. Serve
Serve the lamb on a bed of candied vegetables and garnish with lavender flowers if you wish. Olive bread works naturally alongside this dish.
Chef’s tips for cooking lamb in Provence
Marinate the lamb in olive oil, garlic, and herbs for two hours before cooking to enhance the flavour. This dish also works well served slightly warm, making it suitable for relaxed outdoor lunches.
Chef Sakina's approach brings together skill, sincerity and a clear sense of place, creating meals that feel rooted in the landscape. For guests staying in a villa with us, her dishes offer a direct link to the markets, the garrigue and the flavours that define Provençal life. It is this combination of technique and tradition that makes dining with her such a distinctive experience.
À bientôt,
The Provence Holidays Team
