Genuinely bespoke
Tastes, seasons, allergies and diets accounted for precisely.
The chef
A contemporary French cuisine enriched with Brazilian and international influences, carried by craft and a constant standard of service.

The chef
A cuisine with a signature, precise execution, and nothing left for you to manage.
A private chef with 13+ years of experience, Réginald designs bespoke dining experiences for private dinners, receptions and corporate events.
Tastes, seasons, allergies and diets accounted for precisely.
A clear running order, a controlled rhythm, a discreet presence.
Bold, well-travelled influences that stay readable and gastronomic.
How it works
The first outline, the proposal and the confirmed quote stay clearly separate.
You share the date, the venue, the number of guests, the type of event, an indicative budget and any dietary requirements.
Chef Réginald puts together a first direction suited to your request, with the options that matter.
The proposal is adjusted. A booking is confirmed only after human validation and a deposit where applicable.
The chef prepares, cooks, plates and carries the service through, in the format agreed.
Gallery
A look at the plating, the service, the tables, the venues and the moments in the kitchen behind the Ethny experiences.

Precision in the gesture, elegance on the table, generosity on the plate — the Ethny signature.
Testimonials
Client feedback that conveys the Ethny experience: the preparation, the service, the flavours and the presence of the chef.
★★★★★
“Great experience! Reg was wonderful. He was very pleasant to talk to. His food presentation was lovely and everything tasted delicious.”MeganMiumMium · verified · Belgium · Private dinner · November 2024
Video testimonials
Client video
Video 01 · Private dinner
Client video
Video 02 · Client experience
Client video
Video 03 · Private table
Client video
Video 04 · Bespoke engagement
Client video
Video 05 · The Ethny experience
Google Business profile
Booking & quote
Ethny engagements start from a minimum booking of €750, service included. Tell us the experience you have in mind, the type of event, the number of guests, the date, the town, any allergies or diets, your message and your estimated total budget.
Put together a first flexible baseline with menu, drinks, service, tableware and indicative travel.
Open the toolAdd the date, the venue, the number of guests, the format, allergies, the rhythm you want and your estimated budget.
Chef Réginald checks the variables and prepares a clear proposal before any booking is confirmed.