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Chefs in Ciboure

Find a unique service hosted by local professionals on Airbnb.

Savour a Private Chef Delight in Ciboure

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Chef in Pyrenees Atlantiques

Pleasure is on the plate

The pleasure of pleasing. Butler included in the service to make the moment even more unique. We accept services on the Côte. 50% off, up to €150 off with the code SUMMER26.

Chef in Pyrenees Atlantiques

Culinary Journey with Chef Manon Rose

A passionate gourmet chef, I create bespoke dinners combining local products, creativity and elegance for an authentic and refined culinary experience at home.

Chef in Pyrenees Atlantiques

Private home chef and caterer

Local gourmet cuisine with regional products

Chef in Pyrenees Atlantiques

Chef Reinier: Cuisine Culture

"Cuisine that speaks to the senses, culture that speaks to the heart." A chef trained in Cuba, then in Catalonia and the Basque Country, combining local traditions and modern techniques: parilla, low temperature...

Chef in Pyrenees Atlantiques

Seasonal and local menu

A bespoke menu with locally produced, environmentally friendly products. We develop the menu together according to your tastes and the food available.

Chef in Pyrenees Atlantiques

Chef Relief's signature menu

Chef with over 15 years of experience, trained by Christian Constant and a Meilleur Ouvrier de France. Founder of the Relief restaurant (Michelin Guide), I create refined and tailor-made menus.

All Chef services

Thibault, Private Home Chef

Try the home chef experience— I come to your place to cook. You don’t have to do a thing, just enjoy yourself with your guests.

Menu chosen with the customers

I offer my clients a menu tailored to their wishes, needs and budget. I listen to them and create a meal with them, following the rhythm of the seasons and local produce

Brunch

I create fully customised menus, prepared with local and seasonal products. Every detail is carefully thought out to offer a gourmet, friendly and authentic experience.

Sustainable and Creative Plant-Based Cooking with Manon

Having trained at Ecole Ferrandi Paris, EPPPN and EIDB (bakery and pizza), I work as a chef for events for up to 300 people. I create gourmet plant-based cuisine using local produce.