Chef Boris works between the Luberon and the Alpilles, areas recognised for their growers, seasonal produce and long-established food culture.
His cooking reflects the rhythm of Provence, shaped by seasonal ingredients, strong technical knowledge, and years of experience in both fine dining and private villa settings. For travellers searching for a private chef in Provence, his dishes offer a confident blend of tradition, craft, and warmth.
“In autumn and winter, squash, mushrooms, chestnuts and citrus bring warmth and comfort to dishes. In spring, aromatic herbs and green vegetables emerge. Then comes summer, when everything is possible. The sun brightens the landscape and gives fruit and vegetables their natural sweetness.”
Seasonal produce that shapes his cooking
Provence shifts noticeably month by month, and Boris follows these changes closely. Autumn and winter bring courges, mushrooms, chestnuts, apples, pears, and citrus. He often brings these ingredients together in slow-cooked dishes that build depth over several hours. The colder months are also ideal for Mediterranean fish and seafood, with the coast so close to home.
Spring is his favourite season. Herbs return to the market stalls, asparagus emerges from the soil, and the landscape regains its colour. Lamb takes on new flavour as it moves from the bergeries to pasture, and local strawberries inspire many of his lighter creations.
Summer brings abundance. Tomatoes, melons, aubergines, green beans, peas, peaches, and red berries reach their best. The heat concentrates their sweetness, and Boris enjoys preparing menus around these seasonal highlights.
A professional journey built step by step
Boris entered the culinary world through an unusual path. He was not raised in a restaurant kitchen. After beginning his career in commerce, he shifted to hospitality in 1999, working in seasonal restaurants by the sea and in the mountains. He moved quickly from Chef de rang to maître d’hôtel, then to restaurant manager and sommelier, developing a detailed understanding of service.
From 2011 onward, he worked with several high-level chefs in private homes, often in remarkable properties. These years were decisive. Bringing restaurant-level cooking into private settings allowed him to combine his knowledge of service with hands-on culinary training, learning directly from generous chefs who shared their techniques.
In 2015, he formalised his skills with a CAP in cuisine, followed by two years preparing meals independently within the teams of established chefs. By 2018, he was ready to work on his own. He now collaborates with luxury rental agencies and clients across the Luberon and the Alpilles, offering private dining and bespoke menus. In parallel, he collaborates with Weber, leading cooking demonstrations and BBQ masterclasses throughout France and offering “all barbecue” menus for villa stays, complete with his own equipment.
How Provence inspires him
“Working with local ingredients has allowed me to create dishes that reflect the soul of the region.”
Boris is from the Vaucluse, and growing up in Provence has shaped his culinary identity. The region’s herbs, vegetables, and landscapes influence every stage of his work. The markets, the diversity of local produce, and the cycle of the seasons guide his menus and his technique.
Boris draws inspiration in his cooking from a wide range of Provençal traditions:
• Paschal lamb
• Melon and lavender festivals
• Truffle markets in winter
• The 13 Christmas desserts
• Seasonal celebrations across the region
These traditions sit alongside the herbs, vegetables, and wild plants that define Provençal cooking throughout the year.
Dining with Chef Boris in your villa
Guests can expect a warm, interactive dining experience. His dishes focus on Provençal flavours, presented with care, and served in an elegant but relaxed manner. Table settings are thoughtful, and each dish is designed to reflect the landscape and the season. During preparation, he often invites guests to join him in the kitchen if they wish. Some assist with recipes, others ask questions, and some simply enjoy a glass of wine while he cooks. For Boris, the kitchen is a place of connection.
When guests want to learn, Boris shares techniques, product knowledge, and cooking tips as the meal comes together.
He does not offer market tours during the high season in order to remain fully available for his clients’ dining experiences.
Lemon tart with Breton shortbread base
This tart combines a smooth lemon cream with a crisp Breton biscuit base. The lemon cream must be prepared the day before to allow it to set fully. For a 22 centimetre tart:
Ingredients
Lemon cream (prepare the day before)
- 3 eggs
- 140 grams powdered sugar
- 140 grams bottled lemon juice
- 165 grams unsalted butter
- One and a half sheets gelatin (3 grams)
Shortbread base
- 250 grams Breton biscuits
- 60 grams ground almonds
- 100 grams unsalted butter
- 2 teaspoons rum
Decoration
- Zest of one lime
Method
Lemon cream (prepare the day before)
- Soak the gelatin sheets in cold water.
- Cut the butter into pieces and leave it at room temperature.
- Pour the lemon juice into a saucepan. Add the eggs and sugar and whisk until combined.
- Heat gently to 85 degrees Celsius, whisking constantly. The mixture will thicken at this stage. Do not exceed the temperature.
- Add the drained gelatin and mix well.
- Transfer the mixture to a shallow dish and leave it to cool.
- When the cream reaches 34 to 35 degrees Celsius (approximately 40 minutes later), transfer it to a tall container. Add the softened butter all at once and blend with a hand blender until the cream becomes smooth and slightly lighter in colour.
- Fit a piping bag with a 14 millimetre nozzle and fill it with the lemon cream. Seal the piping bag well and refrigerate overnight.
Shortbread base
- Preheat the oven to 150 degrees Celsius, fan assisted.
- Spread the ground almonds on a baking tray lined with parchment paper and bake for 10 minutes.
- Blend the Breton biscuits to a fine crumb.
- Melt the butter.
- In a bowl, combine the biscuit crumbs, toasted almonds, melted butter and rum. Mix with a spoon until the mixture resembles wet sand.
- Place a 22 centimetre tart ring on a sheet of parchment paper set on a flat tray.
- Press the biscuit mixture firmly into the ring using a spoon.
- Refrigerate for at least 1 hour, or until fully set.
Assembly
- Zest the lime.
- Remove the base from the refrigerator, lift it off the parchment paper and place it on a serving dish. Remove the tart ring.
- Pipe the lemon cream onto the base, holding the piping bag upright for a clean finish.
- Sprinkle with lime zest.
- Refrigerate until ready to serve.
Chef Boris brings together his knowledge of service, his hands-on culinary training, and a deep connection to the produce of Provence. Working between the Luberon and the Alpilles, he creates dining experiences that feel both refined and welcoming. For guests staying in a villa, his dishes offer a direct link to the region’s ingredients, markets, and traditions.
À bientôt,
