Cook N’Tinem – Personal chef and catering services @home.
How does it work?

You want to wine and dine your friends at your place? But you neither have the time nor the skill to cook for them? Cook N’Tinem is your answer. We bring you catering and chef’s services in the comfort of your home.

How does it work?


Cook N’Tinem offers you personalised services for 2 to 10 guests. When you first meet Cook N’Tinem you will be given an overview of its à la carte and set menus, made of fresh seasonal produce.

Would you like to sample a dish in particular or do you have a theme in mind for your next meal?

Cook N’Tinem will be delighted to assist you in making this a special moment for all your guests. Cook N’Tinem will do the grocery shopping, cook the meal in your kitchen, serve at the table and clear away the kitchen and leave discreetly once the meal is over, leaving you to enjoy the rest of the day / evening with your guests.

Cook N’Tinem can also help in associating food and wine either from your own wine cellar, if you so wish, or suggest menus with assorted wines right at the outset.

At Cook N’Tinem, we take food allergies and intolerances seriously. Should you or any of your guests be gluten or lactose intolerant, we will avoid their use and design our menus accordingly.

Meet your personal chef


Meet Stéphanie BOTTREAU your personal chef. Well on to her career path in wine exports, Stéphanie realized that she had to pursue her passion for food and cooking and decided to launch herself as “chef à domicile” and caterer in 2009 with a coverage area that includes the region between the Bassin d’Arcachon and Bordeaux.

She is a professionally qualified chef (“Cuisinier en Restaurant”) and has gained valuable experience having worked under some big names such as Christophe Girardot (1 Michelin star – Restaurant La Guérinière à Gujan Mestras / La Table de Montesquieu – Conseiller Culinaire) and Eric Bruyelle (The Market in Andernos and associate of William Ledeuil / Ze Kitchen Gallery).

Her aim is to bring you simple but tasteful dishes made of fresh seasonal produce in a constant effort to titillate your taste buds.

Warning: count(): Parameter must be an array or an object that implements Countable in /homepages/43/d460139866/htdocs/wp-content/themes/bewod-cookntinem/page-presta-menu-gb.php on line 34
  • “Saveurs” Menu

    Menu Saveurs, 35 Euros Appetisers * * * Starter Butternut squash: Cream of butternut squash served with peppery shiitake mushroom mousse ou Swordfish: Swordfish ceviche with lime juice and pomegranate pearls * * * Main course   Cod-fish: Surf and

  • “Sensations” Menu

    Menu Sensations, 48 Euros Appetisers * * * Starter Salmon-basse: Salmon-basse carpaccio, served with pear shavings, pomegranate pearls, Timut peppercorn and drizzled with Combawa vinaigrette dressing ou Beetroot: Beetroot tartar served with flaked haddock and grated green apple * *

  • “Prestige” Menu

    Menu Prestige,  60 Euros Appetisers * * * Starter Tuna: Tuna Tataki, grapefruit preserve and fennel crisps ou Lentil: Creamy lentil soup with cubes of fresh foie gras, dry fruit chantilly and reduced balsamic vinegar sauce * * * Main

  • Fall Menu

    Price per person: 50 Euros, excluding wine Appetisers * * * Starters Mushrooms: Chestnut fine tart, mushroom medley and foie gras ou Celeriac: Cream of celeriac, cubes of Fourme d’Ambert cheese, groundnut oil * * * Main course Butternut squash:


On Sept. 24th we had the delightful pleasure of being entertained by Stephanie at our beautiful rented villa in Latresne, France. We were a party of 8 from Canada staying for two weeks in the Bordeaux area.

I found Stephanie through La Belle Assiette while searching for a personal chef to cook dinner for us at our villa. Stephanie arrived at 4:30 pm and spent three hours in the kitchen preparing our meal which started at 7:30 and finished around 9:30 pm. To say that that evening was a highlight of our trip would be an understatement. Every course was delicious and the presentation of each course was lovely! Stephanie started us off with a surprise starter of butternut soup with a caviar butter toast followed by a prawn ceviche entrée then a plat of sea bass with a light cream sauce and cauliflower puree side and finally finishing with a lillet poached pear on a bed of crumbled shortbread…..mmmm! Everything was prepared by Stephanie with fresh ingredients and was clean and simple in both preparation and presentation.

This was our first visit to Bordeaux and all of us enjoyed the city and the surrounding area immensely. We had taken personal guided gourmet tours of Bordeaux and we were told that the mantra of cooking in that part of France is “quality over quantity”. Stephanie fits that mantra to a tee! Prior to that evening Stephanie was in constant contact with me and was very open to making changes to the original menu that I had booked. Stephanie was the consummate professional chef throughout the entire process.

We would all highly recommend Stephanie to anyone visiting the Bordeaux region and if we are ever in the area again we would not hesitate to book her again and probably for more than one dinner!!

-- David H., from Canada

Further information...

To make your evening even more special, Cook N’Tinem offers the following services:
A wine list (in the making)
A high-end spring water list
Table decoration kit which will make your table unique (Invite & Décor)

You are food lover and connoisseur? You want to “wow” your guests with something really special?
Cook N'Tinem recommends Caviar and Wagyu beef for starter – an exceptional treat (quote upon request).

- Cook N'Tinem, une expérience culinaire sur-mesure, savoureuse et multi-sensorielle -