A meal concocted by a chef via La belle assiette -
La belle assiette
What if you set foot under the table at home and we cooked for you?
For several years now, home chefs have established themselves as a real alternative to going to a restaurant.
They arrive in your kitchen and cook up a meal for you, according to your budget, and blind for adventurers or according to your wishes.
And Montpellier (Hérault) is no exception to this trend.
In Teyran, near Montpellier, Béatrice was still, until recently, an interior designer.
Passionate about cooking, this Héraultaise, who grew up with her grandmother's meals, is now a home chef, and offers the locals a “seasonal” menu, with products from small local farms.
“When I started, my idea was to free the hostess from the kitchen, and allow her to have a good evening with her guests, whether she is the host, but also the guest, confides Béatrice, founder. from the Table de Charlotte.
For meals, sometimes people let themselves be guided, this is the case for those who have known me for a long time, or I make menu proposals.
Of course, taking into account food intolerances.
"
"I'm here to cook, not to have a good evening"
For Béatrice, each service obviously has to adapt to the customers' cuisine.
Small?
With little material?
“It's going fairly quickly, we quickly take our marks,” continues the chef from Hérault.
But it happened to me to have some surprises, like finding myself face to face with a wood or charcoal cooking piano!
But, we adapt.
And I always have an induction hob with me, just in case.
"
And it sometimes happens that customers invite Beatrice to their table.
"But my place is the kitchen," she smiles.
This is out of the question.
I'm here to cook, not to have a good evening!
Sometimes, at the end of the meals, it happened that customers offered me a drink.
I appreciate it, but since I have to tidy up and drive, in general, I refuse.
"
"Meals with 8 to 10 guests on average"
Since 2014, La Belle assiette, leader in the field, has put customers and home chefs in touch with each other.
In Montpellier, the platform employs 11 chefs.
“Historically, it was first and foremost the great aristocratic families who used to have people in charge of the kitchen at home,” confides Guillaume Cussac, its director.
Then it was the personalities, and top athletes, for reasons of time, but also diet.
And, when La Belle assiette was created, while our services were the subject of numerous articles in the
lifestyle
press
, our clientele grew.
Our first clients were mainly urban people.
The most common today is a dinner with friends or family, on the occasion of a birthday, for example.
With meals, with 8 to 10 guests, on average.
"
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It happens that companies also call on Beatrice, Teyran.
"These are companies that avoid going to restaurants, to guarantee their guests completely confidential conversations," says the Hérault cook.
On the price side, on the Belle assiette, the menus start at 39 euros per person, and more than 100 euros for the most prestigious.
Poultry, beef, Saint-Jacques or lobster, "each range corresponds to a category of ingredients", explains Guillaume Cussac.
At La Table de Charlotte, meals cost between 52 and 62 euros per place setting.
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