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A tasting menu designed for two. Your chef cooks and serves at your table — your home becomes the restaurant, the evening is entirely yours.
Anniversary Dinner · Paris
An anniversary dinner in a restaurant puts you at a table surrounded by strangers, on a fixed menu, with a two-hour turn. A private chef inverts everything: your home, your table, a menu built around the dishes that matter to you — and no one watching the clock.
Your chef arrives two to three hours before the first course. In that time they prep, season and time each dish precisely. Most anniversary menus run five to seven courses: an amuse-bouche, cold and warm starters, a fish course, a main — typically a dry-aged beef, a rack of lamb, or a sea bass cooked in a pan you haven't touched — and a dessert your chef finishes at the table. Wine pairings can be discussed in advance; many chefs will advise on bottles to have ready.
The dishes are cleared between courses. When the last plate is gone, your chef cleans the kitchen and leaves. The evening is what you made of it — not what a full dining room allowed.
FAQ
Everything about booking a private chef for anniversary dinner in Paris.
Five to seven days for weekend evenings. This gives your chef time to source specific ingredients — a particular cut of meat, fresh truffles, a dessert that needs preparation the day before. For very specific requests (wagyu, caviar, imported cheeses), ten days is better.
Yes. Most private chefs treat an anniversary dinner as a collaboration. Chat directly with your chef via the app — tell them what you love, what you don't, whether you want French technique, contemporary, or a menu built around a place you've been. They propose the courses; you approve before anything is confirmed.
For two guests in Dubai, expect AED 350–600 per person for a five-to-seven course tasting menu with tableside service. The price is set by the chef and shown in full before you confirm — no service charges added on top of the chef's fee beyond UpChef's small platform fee.
Yes. Shopping, prep, cooking, plating, serving each course and clearing the kitchen are all included. You provide the kitchen, the table, and the guests.
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On the menu
From their kitchens
Assortiment de fromages artisanaux affinés (pâte molle, pâte pressée, chèvre/brebis).
Une explosion de fraîcheur pour ouvrir l'appétit : melon infusé aux herbes aromatiques, équilibre subtil d'acidité et crécosité de ricotta artisanale.
Assortiment de salades du marché, tomates cerises et touche d'oignon rouge croquant. La fraîcheur brute du potager sublimée par une vinaigrette gourmande.
L'équilibre parfait entre la crémosité d'un risotto italien traditionnel, le croquant du brocoli légèrement rôti et l'intensité du parmesan. Un plat principal végétarien riche en saveurs.
L'équilibre parfait entre la crémosité d'un risotto italien traditionnel, le croquant du brocoli légèrement rôti et l'intensité du parmesan. Un plat principal végétarien riche en saveurs.
Quinoa rouge assaisonné, fines lamelles d'avocat crémeux, dés de concombre croquants et fleurs comestibles. Une entrée fraîche et pleine de vitalité.
Quinoa rouge assaisonné, fines lamelles d'avocat crémeux, dés de concombre croquants et fleurs comestibles. Une entrée fraîche et pleine de vitalité.
Filet de poulet tendre et jus de cuisson, accompagné de carottes rôties aux herbes de Provence et haricots verts sautés au beurre clarifié.
Filet de poulet tendre et jus de cuisson, accompagné de carottes rôties aux herbes de Provence et haricots verts sautés au beurre clarifié.
