
Private chef & catering
Dinner with a private chef
The chef arrives at four o'clock in the afternoon, makes the fair on the way and serves dinner at eight, at the table you choose.

Three hours in the house kitchen with the chef, learning two dishes from the area — and lunch is what you did.
Private chef & catering
Three hours on the stand, with the chef who cooks there every day. In Puglia they are handmade orecchiette and a tomato sauce that takes forty minutes in the fire; in the Capão Valley they are the natural fermentation bread, which begins on the eve, and the ground banana moqueca. Lunch is what's out of class.
It is four to ten people around the bench; above ten, the class turns two, one after the other. Children enter from the age of eight, with a round-point knife and the dough on their account. Aprons, notebooks with handwritten recipes and lunch wine are on the price.
Check four days in advance: the chef needs the time to order the hard grano flour or the right fish. The class exists for now only in the homes of Brazil and Italy — in the United States the chef goes to cook dinner, not to teach. If it rains, the outside counter is not used and everything happens inside.
The same service does not cost the same in three countries, and it is not always offered in all three.
| Country | Value |
|---|---|
| Brazil | R$480per person |
| Italy | €95per person |
| United States | Not offered |
The final value depends on the house, date and size of the group.
Services
Cleaning, cooking and concierge accompany each Royal Blue stay: the team is already there when you arrive. The four services can also be hired separately — for your own home, season, or event, in Brazil, Italy, and the United States.