Recipes

Camille Adam is a Michelin-trained private chef whose cooking is rooted in the landscapes and producers of Provence. Founder of IRIS, Camille brings eight years of experience across three-star kitchens on the French Riviera - from Le Louis XV in Monaco to La Villa Madie in Cassis - to the intimacy of your villa's dining table. Expect refined Mediterranean cuisine with a deeply personal touch, along with the option of hands-on masterclass lessons for guests who want to take a little of Provence home with them.

This Christmas, experience the elegance of a traditional Bûche de Noël prepared by one of our private chefs in Provence. Featuring layers of smooth vanilla ganache, rich hazelnut praline, and light dacquoise, this festive dessert embodies the artistry of French holiday cuisine. Our chef’s expertise and the finest seasonal ingredients come together to create a luxurious centrepiece for your holiday table.

This seven-hour lamb with carrot purée is a dish that encapsulates the spirit of Provençal cuisine: slow-cooked, richly flavoured, and deeply comforting. Private chef Charlène prepares this iconic meal using seasonal ingredients, including a tender leg of lamb paired with a silky carrot purée.

Bring a touch of sophistication to your dessert repertoire with this feuille à feuille recipe featuring prunes and wild fennel. This French-inspired layered pastry is perfect for impressing guests on special occasions. The dish combines crispy tuile gavotte layers with a delicate diplomat cream infused with wild fennel flowers, a rich prune caramel, and a fresh Reine-Claude plum compote.

Learn how to make this unique dish by Chef Camille. The dish includes a ceviche with fresh tuna, sweet strawberries and a tangy marinade made from sesame oil, soy sauce, and rice vinegar. The dish is elevated with a blend of sesame seeds, pomegranate, and coriander, creating a vibrant balance of flavours. Follow the step-by-step instructions for both the ceviche and the crackers to create this delightful dish.

Geoffrey’s background in Michelin-starred kitchens and Lauriane’s versatility in pastry-making blend seamlessly to offer a culinary journey deeply rooted in Provençal traditions. Discover the unique culinary duo of these two in a private dining experience in Provence.

Discover the aromatic finesse of lavender in a traditional recipe revisited.

Warm your soul with the comforting flavors of Pistou Soup, a traditional Provencal dish bursting with fresh vegetables, aromatic herbs, and savory broth.