The chef cooks for you
Catering & chef at home in Nyon. You trust us on our products and on Benjamin's cooking — so let's go further: tell us how many guests and what you feel like, and we'll prepare a bespoke dish or menu, to take away, to share on site, or at your place.
It all starts from the same idea as the plate of the day: products we know, the season deciding, and the pleasure of sharing. What we serve at the table, we can also prepare for your event — from an apéro with friends to a dinner you won't forget.
Three ways to invite us
The chef to take away
From the apéro box to share to a slow-cooked dish or a full menu: you order for as many as you like, you swing by Place Bel-Air to pick it up, and all that's left is to set the table. We'll add the bottle that goes with it.
Perfect for: dinner at home, a birthday apéro, a family meal. On order, ideally 48 h ahead.
Book Grand Appétit privately
The place just for you, up to 28 people — Chef's Table at the counter, a seated dinner, or a walking dinner in the heart of the grocery and the living cellar.
Formats from 55.– to 140.–/person · private events from 8 people · Tuesday to Saturday. See private events →
Catering & private dinner
The chef comes to you: live stations (sea, land, salads), a private dinner at home, a company after-work or a reception. We bring the taste, the service and the fine bottle — you enjoy your guests.
Menus from 25.–/person (apéritif · after-work) to 95.–/person (station dinner), depending on your wishes and numbers. Service, transport (Nyon & around) and logistics on quote.
What the chef can prepare
Nothing is set in stone: the chef composes according to the occasion, the season and your wishes. Here's a little something to dream on — everything can be picked, combined and pushed higher.
The oyster & seafood bar
N°4 oysters from the Bassin d'Arcachon (Joël Dupuch), opened in front of your guests. A seafood platter, a little-octopus salad, chosen preserves. The iodine and the living, right from the start.
The Petrossian table
Petrossian smoked salmon, fennel, avocado, brioche bread. Tarama made to order — plain, then lobster, king crab, or caviar for the occasion. And, for the great evenings, a tasting of Ossetra or Beluga caviar, lemon, cream, shallot.
The Iberian counter & the grocery
Pata Negra sliced in front of you, aged beef cecina, trilogies of charcuterie and aged cheeses, Bobosse terrine. The generosity of the grocery, laid out to share.
The joint to carve & the cooked dishes
The centrepiece that makes the room fall silent: a beautiful aged rib of beef (or a leg of lamb, a whole fish) roasted and carved to order in front of your guests, with its seasonal garnish. Around it, the "chef's suggestion" thought up for the occasion — a slow-cooked dish, puff pastries, mussels in escabèche, open-field vegetables from the market.
Sweets & living pairings
Two homemade desserts, macarons, Valrhona chocolate. All served with living-wine pairings (natural, organic, biodynamic, with a fine place for Swiss winemakers) — or a homemade alcohol-free version, cold infusions and cordials.
Want to surprise? We love it: an oyster bar on arrival, a tour of taramas from the mildest to caviar, a caviar tasting to finish the meal, or a "one bottle, one dish" pairing talked through by us.
What you taste at our place, we can carry it to your table.
We've done it before
Company after-works right next door, on Place Bel-Air. Birthdays for up to thirty guests, around sea and land stations. Private dinners at home, where the chef cooks at the host's place. Every time, the same thing: we take care of everything, and only the pleasure remains.
How it works: notice, guests & area
- Ideally 48 to 72 h ahead (earlier for large formats).
- From 8 guests for a full menu; the apéro to take away, from 2.
- Nyon & around (La Côte, Lake Geneva arc) — service, transport and logistics on quote.
- 50% deposit on confirmation; reply within 72 h.
We'll reply within 72 h with a bespoke proposal.