Dîner · In your kitchen, in your home

DînerPrivate Chef Dinners in Portland

One chef in your kitchen. Three- to seven-course French dinners cooked from a market list written that morning. Antonin shops, brings every plate and pan, plates each course tableside, and leaves your kitchen the way he found it.

The three menus · pricing by format

Three menus. One evening.

Pricing scales with the format, not the party. Six-guest minimum. $1,000 event minimum. Smaller intimate evenings are booked as Le Menu Dégustation pour Deux, a 7-course tasting for two at $1,200 flat.

Le Marché
3-Course Seasonal
Market-driven · 2 amuses + 3 courses
$115
per guest
The entry point. Written that morning from the market. A reasonable place to start a relationship with a chef.
Signature
La Table
5-Course Loire
Formal plating · sommelier-style narration
$155
per guest
The default. Loire-leaning, paced like a tasting menu, narrated as it lands. Most evenings at The French Table are La Table.
Le Menu Dégustation
7-Course Tasting
Bespoke menu development included
$195
per guest
Two amuses, fish, an intermediate, meat, cheese, and two desserts. Written course-by-course with you in advance.
Single seared scallop on cauliflower purée with sauce
SAINT-JACQUES·PURÉE
Salmon fillet with leeks and bean sauce
SAUMON·POIREAUX
Lamb chops with polenta and mushrooms
AGNEAU·POLENTA
Wine pairings · the signature

Loire and Willamette, side by side.

Antonin's family makes wine in the Loire. The pairing program puts each course next to one Loire bottle and one Willamette bottle of the same varietal: same grape, different ground. The only program like it in the Pacific Northwest.

Accord Classique Three wines, Antonin's pick from Oregon and the Loire, narrated.
$55 / guest
Accord Loire–Willamette the signature Five wines. Each course paired with one Loire and one Willamette wine of the same varietal, side by side.
$85 / guest
Cellar Selection Seven wines, including rarer bottles from his family's Loire network.
$115 / guest
Before you book · frequently asked

Before you book.

What kind of kitchen does Antonin need?
Most home kitchens work. He needs a stove, an oven, a sink, and counter space. If your kitchen is tight, tell him in the inquiry, he'll plan a menu that suits the space rather than fighting it.
Where does he travel to cook?
Portland metro (within 15 mi) is included. 15–40 mi (Hood River, Vancouver WA, Salem): $200 flat. Willamette Valley vineyards and estates: $300 flat. 40+ mi (coast, Bend, central Oregon): $0.75 / mi.
Can he accommodate dietary restrictions?
Yes, with notice. A single dietary thread across the table (one vegetarian, gluten-free, etc.) is standard. Three or more separate diet tracks at the same event is a different scope, flag this in the inquiry and he'll quote accordingly.
How far ahead should I book?
Six to eight weeks is comfortable. Holiday weekends and the November–February stretch should be booked earlier. Last-minute is sometimes possible; ask.
How is the deposit and payment handled?
50% deposit holds the date, the date isn't held until the deposit clears. Final balance is due seven days before the event. Stripe or ACH.
Are wine pairings included in the menu price?
No. Pairings are a separate, optional add-on. You're welcome to BYOB instead, though the Loire–Willamette pairing program is the thing that makes the evening distinctive.
What about holiday surcharges?
NYE and Valentine's: +20%. Christmas Eve, Mother's Day, Father's Day, July 4: +15%. No surprises, the surcharge is stated in the quote and not negotiated after.

Let's set a date.

Tell Antonin a date, a guest count, and a sentence about the occasion. He'll reply within 48 hours with a written proposal.

Send an inquiry Text Antonin

À bientôt.