What kind of cuisine does Arthur cook?

French and Italian at heart, with Mediterranean and Japanese influences and whatever the season allows. Arthur is also a trained sommelier, so the glass matches the plate.

Arthur Bénard cradling a bowl of peas, asparagus and chive

Peas, asparagus, chive · summer

Paris · Copenhagen · Amsterdam

A kitchen without a restaurant.

For families — at home, and on every trip. Paris, Rome, the coast, the mountains — wherever your table is set.

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Three plates

A hand you'll recognise by the second meal.

Pan-fried sole with peas, asparagus and chive sabayon — Pan-fried sole peas, asparagus, chive sabayon

Caviar served in the eggshell with whipped crème and coarse salt — Caviar, in the shell coarse salt, whipped crème

Strawberry tart with pastry cream and shortbread — Strawberry tart pastry cream, shortbread

Market produce on a Mediterranean kitchen table

The chef

Fifteen years cooking. Five of them for one family.

Arthur trained in Paris, then cooked in Copenhagen and Amsterdam — restaurants, wine cellars, small kitchens where everything is made by hand.

For the last five years he has cooked for one family, full-time. At home, and on every trip.

Produce comes from organic growers, organic butchers and small-boat fishmongers — the way he shops for his own children.

Based inParis · travels worldwide
Cooks forFamilies · long stays · private events
AlsoTrained sommelier

Sample menus

Three evenings, three moods.

Each menu is written for your table, the season, and whatever the market is proud of that week.

The table

A year in plates.

Eight moments from a cooking year — starter to finish.

Braised beef shank with polenta and laurel jus, on a green-rimmed plate — i Jarret de bœuf, polenta, laurier braised for eight hours in its own jus

Three ways to start

Asparagus with sauce gribiche on a green-rimmed plate — Asparagus, gribiche

Fish crudo with citrus and nasturtium flowers — Crudo, citrus, nasturtium

Asparagus and chervil over tahini purée — Asparagus, tahini, chervil

Vegetarian ramen with hand-rolled noodles and a marinated egg — Ramen, noodles rolled that morning

Between courses

Sourced from the market, plated for your table — never the other way around.

Quenelles with roasted kale and red pepper sauce — Quenelles, roasted kale, red pepper

Basque-style matcha cheesecake on a rose-coloured plate — viii Basque matcha cheesecake for the end of the meal

Before you write.

Where is Arthur based?

Paris. He cooks mostly for clients in France, but travels anywhere for the right booking — villas, yachts, chalets, city apartments.

Will he travel for a booking?

Yes. For longer stays or events outside Paris, Arthur travels and brings his own tools where needed.

What kind of cuisine does he cook?

French and Italian at heart, with Mediterranean and Japanese influences and whatever the season allows. He is also a trained sommelier — the glass follows the plate.

What does a booking include?

A full day runs from breakfast through dinner: sourcing produce, preparation, service, and leaving the kitchen the way he found it.

Allergies and dietary preferences?

Every menu is written around your table. Allergies, intolerances and preferences are part of the brief.

How far in advance should I book?

For a single dinner, a week is usually enough. For holidays and longer stays, earlier is better — the calendar fills out weeks ahead in summer.

Enquire

Write a note.

Arthur replies personally — usually within the day.