A rustic Provençal fougasse flatbread. An aromatic pistou “pesto” sauce. A zesty tapenade with black and green olives. A savory pissaladière “pizza” with onions and anchovies. Or a hearty bouillabaisse stew, overflowing with fish, potatoes, and unforgettable flavors. These are just some of the authentic dishes of southern France that could land on your menu/lesson plan with Fred! A professional chef trained in Michelin-starred restaurants, she had her own Gault & Millau-rated restaurant in Antibes for nine years before becoming a private chef.

Fred specializes in French cuisine with a Mediterranean flair, showcasing seafood from the fishermen and fishmongers of the Côte d’Azur, as well as seasonal ingredients from farmer’s markets and local, small-scale producers. First and foremost, though, she is eager to accommodate the specific tastes, preferences, and budget of her clients. Fred is also happy to design a menu that is vegetarian or gluten-, sugar-, or dairy-free.