I invite you to enjoy the excellence of healthy and refined cuisine which comes to life right before your very eyes. Like the great couturiers and the finest craftsmen of French “art de vivre”, with my team of professionals, I provide you with tailor-made services, where every detail counts.
Depending on your desires and the occasion, I can create a suitable culinary proposal. Via my explanations and genuine attentiveness, let us celebrate excellent cuisine together, one that will delight all your guests.
First and foremost, I use produce known for its nutritional qualities and taste. Thanks to a perfect mastery of cooking and seasoning, and irreproachable esthetics, your dishes are the finest from the cocktail to the dessert
Everything that Paris has to offer that is unique and delicious, the best food producers and the most beautiful markets, is where I get my inspiration to create them in your home, for unforgettable dinners and receptions.
I invite you to enjoy the excellence of healthy and refined cuisine which comes to life right before your very eyes. Like the great couturiers and the finest craftsmen of French “art de vivre”, with my team of professionals, I provide you with tailor-made services, where every detail counts.
Depending on your desires and the occasion, I can create a suitable culinary proposal. Via my explanations and genuine attentiveness, let us celebrate excellent cuisine together, one that will delight all your guests.
First and foremost, I use produce known for its nutritional qualities and taste. Thanks to a perfect mastery of cooking and seasoning, and irreproachable esthetics, your dishes are the finest from the cocktail to the dessert
Everything that Paris has to offer that is unique and delicious, the best food producers and the most beautiful markets, is where I get my inspiration to create them in your home, for unforgettable dinners and receptions.
With 20 years of experience,, Valentin Néraudeau shines in the kitchen and has earned several professional awards. “Best Apprentice in France” in2001, “Youngest French Chef” in2006/2007 and Double Finalist in the French Dessert Championships between 2009 and 2011 just to name a few.
His apprenticeship with Chefs Michel Guérard (3 Michelin stars), Bernard Bach (2 Michelin stars), Philippe Legendre (3 Michelin stars) and the Pourcel brothers (3 Michelin stars), all pillars of French cuisine, now places him in a prominent position among the new generation of ambassadors of French cooking.
His main sources of motivation : creating emotions and a continuous and uncompromising quest for excellence. It’s a message he has spread around the world (Dubai, New York and Houston) and at the head of 3 renowned restaurants in Toulouse – “Le Valentin” at the age of 19, “Le Carré Rouge” at the age of 21, and lastly “La Villa Margaux” at the age of 23.
2019 was the beginning of a new adventure, in which Chef Valentin placed all the richness of his background and experience at the disposal of his new eponymous culinary agency.
With 20 years of experience,, Valentin Néraudeau shines in the kitchen and has earned several professional awards. “Best ApprenticeinFrance”in2001,”YoungestFrenchChef”in2006/2007 and Double Finalist in the French Dessert Championships between 2009 and 2011 just to name a few.
His apprenticeship with Chefs Michel Guérard (3 Michelin stars), Bernard Bach (2 Michelin stars), Philippe Legendre (3 Michelin stars) and the Pourcel brothers (3 Michelin stars), all pillars of French cuisine, now places him in a prominent position among the new generation of ambassadors of French cooking.
His main sources of motivation : creating emotions and a continuous and uncompromising quest for excellence. It’s a message he has spread around the world (Dubai, New York and Houston) and at the head of 3 renowned restaurants in Toulouse – “Le Valentin” at the age of 19, “Le Carré Rouge” at the age of 21, and lastly “La Villa Margaux” at the age of 23.
2019 was the beginning of a new adventure, in which Chef Valentin placed all the richness of his background and experience at the disposal of his new eponymous culinary agency.
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