Kobe beef that melts in your mouth, Galicia beef ham so moreish that it’s never enough and Gascon Black Pig cured for over 30 months… Yachting Pages enjoyed a tour of Le Coin des Chefs in Antibes to sample true luxury cuisine.
Le Coin des Chefs works closely with yachts and Michelin-starred restaurants to provide luxury provisions of the highest standards. Based in a quiet location on the outskirts of Antibes, the facility has clearly received some considerable investment.
The passion of the founder, Didier Meyer was immediately apparent, he commented, “Quality is paramount to the team. Even Michelin-starred chefs can’t believe the quality of the meat we supply.” He joked, “I like nice food, which is why I got into the industry and I only work with the best.”
Le Coin des Chefs sources the finest ingredients direct from farmers, fisheries, dairies and producers…….a job which takes them all over the world to find the best available.
There are five different chilled and frozen storage areas and a cutting plant in the facility. Le Coin des Chefs also boasts laser-controlled temperatures in accordance with French regulations; they run regular tests on the food and the temperature and if it does not meet standards, it gets thrown out.
Le Coin des Chefs operates refrigerator trucks with two compartments, one for frozen produce and the other for fresh with a temperature gauge in each section. This ensures the quality and freshness of their stock.
During the tour, Didier showcased a vacuum-packed machine, which allows them to date, time and brand the meat. This keeps it air tight, but ensures that each slice is individual and does not stick to the next… preventing the usual chef nightmare of meticulously trying to separate wafer thin slices of iberico bellota ham!
Manu di Maggio cooked a feast for the trio at Yachting Pages, James Williams, sales manager at Yachting Pages said, “I’ve had the pleasure of dealing with Michelin-starred chefs at the highest level in my previous employment and witnessed the facilities and sourcing set ups of some of the most recognisable names in the UK restaurant industry. This place definitely matches the environments I have visited previously and the quality of produce is as good as it gets.”
Le Coin des Chefs is happy for superyacht chefs to join them at the facility and sample their food; the number of yachts that the company works with continues to expand.
Stuart Llewellyn, chef of 36m M/Y Seabluez explained, “I met the corner chefs at the historic grand prix where they had a food demonstration, soon after I visited their facilities and have been a regular ever since.
“I've been looking for something like this since 2007, they surpass all my expectations. Excellent standards and attitude; why work with sharks when you can swim with dolphins!”
For further information about Le Coin des Chefs visit, Yachting Pages.