Private Chef · Reception at Home
Moments to share
A culinary experience designed to host,
gather and leave a lasting impression.
A few dates available each month
The art of hosting
A grand table,
in your own space.
Bring together the people who matter around a cuisine that leaves an impression — at your home, without the constraints of a restaurant. Chef Sean composes each service so you can be fully present to your guests.
How it unfolds
From your wish
to your evening.
The occasion
Describe the event, the number of guests, the desired atmosphere. A precise brief is the starting point of a successful evening.
The composition
Bespoke menu, food and wine pairing, dietary preferences. Every decision is made with you — no detail is left to chance.
The evening
I arrive, I prepare, I serve. You are fully present to your guests. Upon my departure, your space is left impeccable.
The experience
Your guests will remember
an evening.
Exceptional produce, mastered service, a rhythm designed for conversation. The exigence of a grand table, in your private space.
Culinary gallery
The plate as
a work of art.
Fish
Red mullet in courgette rolls
caviar · pepper-vanilla coulis
Main
Tournedos Rossini with truffled foie gras
truffle purée · potato crisps
Amuse-bouche
Gillardeau oysters
shallot · red wine vinegar · Sichuan pepper
Dessert
Around the peach
yellow peach · white peach · Madagascar vanilla
Starter
Semi-cooked foie gras
roasted fig · toasted brioche
Main
Pearled salmon
mustard seeds · crisp vegetables
Main
Braised beef
glazed carrot · reduced jus
Starter
Perfect egg
corn espuma · poultry jus
Starter
Beef carpaccio
vegetable garden
Main
Parmesan shortbread
Colonnata lard · seasonal vegetables
Starter
Roasted tomato tatin
stracciatella · basil
Cheese
Aged cheese board
Maison Janier
Dessert
Chocolate dessert
red berries · vanilla ice cream
Dessert
Cherry clafoutis
farmhouse cream ice cream
The service · Moments to share
A gastronomic table, from intimate dinner to reception.
Private Chef Sean offers a private chef service for receptions and gastronomic dinners at home in Lyon — designed for your receptions in your residence or reception venue. Sean Ouler, who trained in the kitchens of the Paul Bocuse restaurant (Auberge du Pont de Collonges) and several Michelin-starred houses, with ten years of craft in French haute gastronomy, composes the menu from a precise brief : occasion, number of guests, desired atmosphere. Sourcing from Lyon artisans, full preparation in your kitchen, table service by the chef. Diets taken in charge : vegetarian, vegan, gluten-free, allergies, preferences. The chef works alone for intimate tables up to six guests (eight maximum); beyond that, a dedicated brigade is organised in advance. Formats covered : private dinners, corporate receptions, birthdays, confidential events. Coverage : Lyon, all of France and Europe by request. Pricing on personalised quotation ; booking is recommended fourteen days in advance.
Frequently asked questions
What you need
to know.
Access by request
For an evening
that lingers.
A few tables each month.
Designed for singular moments.
Each service is a creation. None is repeated.
Personalised reply within 24h