Toulouse: chef Nicolas Cazenave comes to cook gourmet meals at your place
What is your background ?
I’m 24 years old. I was born in Martinique and I grew up in Toulouse. Since I was little, I have known that I want to be a cook, also after college, I joined the hotel school in Toulouse, then I took a BTS in tableware. Then, I worked at the Capucins * abbey in Montauban, then at the Christophe Bacquié *** restaurant on the Côte d’Azur. Then, I went to Savoie, to stay with Michael Arnoult **. Then I traveled to Norway, Denmark where I worked in stars. Coming back to Toulouse, I wanted to set up on my own to keep this freedom of creation.
Exactly, what does your concept of private chef consist of?
It’s very simple, I organize home services where people just have to choose between two gourmet menus.
What does your menus consist of?
I offer a menu at € 60 and a second at € 80 as well as a food and wine pairing at € 15 per person for 3 glasses or € 20 for 4 glasses. For the first menu, we taste three appetizers, followed by five dishes (four savory and one dessert) then three sweets. For the second menu, we serve seven courses.
What are the advantages and disadvantages of this concept for you?
One of the benefits is that people don’t have to travel. In other words, it is the restaurant that comes to the house. It’s as if they were organizing a meal at their place except that they have nothing to do or think about since we take care of everything. They are also offered a gastronomic offer at a lower price. Among the disadvantages, we can say that this concept requires a great open-mindedness, especially since I like to offer surprise menus that change according to the seasons and my inspirations.
And you, cook for everyone?
Yes, as I just need a fridge and freezer, hotplates and a minimum of worktop.
Do you prepare the dishes in advance?
Yes, 90%. I go to my clients with all my equipment, plates and food. I put the kitchen and the table in place. All the minute cooking, the reheating, the dressings are carried out on site. The point is that customers really had nothing to do, just enjoy the meal and their guests. I am assisted by a friend for the service which starts at 7:30 p.m. to 8 p.m. and ends around 11 p.m. to 8:30 p.m. Before leaving, the customer’s kitchen is completely cleaned. These services for 4 to 12 people can also be provided for lunch.
What do you personally like about this concept?
That’s because it changes every time: the kitchens are different, and so are the customers. We live varied experiences, while having great freedom in the preparation of menus. This formula allows me to offer my cuisine without people having to make the slightest effort.
For the holidays, do you travel?
Absolutely, the calendar is starting to get busy for December. I work in Toulouse and its suburbs.
With covid, what precautions do you take?
We are limited to 12 people. In our fact sheets, we ask if people are vaccinated and we need to keep distances as much as possible.
Do you plan to open a restaurant in the future?
Absoutely. I’m thinking about it.
What is a successful meal?
It’s when diners have a smile and have had a great time with their friends, having eaten well, drunk well and discovered new flavors.