TASSTE

You plan every meal. Then the day happens.

TASSTE is a private chef service for demanding, health-conscious lives. We plan, shop and cook, so eating well stops being one more thing to manage.

Begin with a conversation Scroll to clear the table

Let’s put everything back in its place.

Six fresh herbs laid in a line, smallest to largest, on a white surface.
Herbs, by size
A row of spoons holding different ground spices.
Spices, by colour
Red, orange and yellow peppers set in precise rows on pale blue wood.
Produce, in rows
Wooden spoons and spatulas aligned in parallel on white.
Tools, in their place
Sprigs of sage arranged in rows on a sage-green surface.
Sage, trimmed

Mise en place.

Every ingredient prepared, measured and placed before anything is cooked. We bring the same discipline to how you eat all week.

A bowl of grilled chicken, chickpeas, cucumber, carrot, peppers, tomato, red onion and lettuce.

Small dishes of prepared ingredients glide into a grid sorted by colour, hold, then move inward and become a single composed bowl.

Every ingredient prepared. Each one in its place.

Then, one bowl.

Composed for one person, from everything that was prepared.

The prepared ingredients regroup into protein, vegetables, grains and legumes, and finishing herbs, citrus and spice, then recombine into five different plates for one week.

Same method.

Every menu starts from the same careful preparation.

Grouped by purpose.

Protein, vegetables, grains and the finishing touches, each chosen for the person eating them.

Five different meals.

Personal doesn’t mean improvised. It means one reliable method, applied to you.

Same kitchen. Two different weeks.

Both plates draw on one prepared system. Change the priorities and the arrangement changes with them. Your menu is built the same way, from a conversation instead of a template.

    Profile A

    Schedule
    Priority
    Feel

    Profile B

    Schedule
    Priority
    Feel

    Illustrative arrangements. Your actual menu is written with you, after a conversation.

    From recent kitchens

    Sliced tomatoes, red onion, spiced mince, yogurt and herbs on a plate.

    01 / 05

    Tomato, red onion and spiced mince

    Sliced ripe tomato, yogurt, toasted walnuts and a generous handful of herbs.

    Lunch · Late summer

    A waffle topped with cream, blueberries, blackberries, strawberries and orange slices.

    02 / 05

    Waffle, berries and orange

    Whipped cream, blackberries, blueberries and citrus. The slow weekend plate.

    Breakfast · Weekends

    Grilled steak with char marks on spiced rice in a white dish.

    03 / 05

    Grilled steak on spiced rice

    A charred crust, warmly spiced rice and one flower for the table.

    Dinner · For guests

    Pasta with vegetables and olives on a plate.

    04 / 05

    Tomato and olive pasta

    Garden vegetables, black olives and basil, finished at the table.

    Dinner · Weeknights

    A bowl of avocado, chickpeas, cherry tomatoes, radish, roasted squash and red cabbage.

    05 / 05

    Market salad

    Avocado, chickpeas, radish, roasted squash, tomato and red cabbage.

    Lunch · Prepared ahead

    What you stop carrying.

    Planning

    Menus built around your week, and revised whenever the week changes.

    Shopping

    We source every ingredient, so the list in your head disappears.

    Cooking

    Prepared in your kitchen, portioned, labelled and put away.

    Deciding

    The question of what to eat already has a good answer.

    It begins with one conversation, then a first menu, then a weekly rhythm that fits your life.

    Start the conversation
    A single bowl of chickpeas, avocado, corn, greens and grains on white linen, with a wooden spoon and lemon wedges.

    Hand it over.

    Tell us how you live. We’ll take care of what you eat.

    Household
    Rhythm
    We reply within two working days to arrange a first conversation.