[en] French cuisine is often thought of as an important illustration of a general European attraction to all things French in the eighteenth century. French cooks seem to have been in many, if not most, respectable kitchens all over the old continent and yet, to this day, only a few cases have been investigated in depth. In this article, I focus on French cooks who moved to Sweden during the Gustavian era. The article aims to address the following questions : how were they recruited, for whom were they working, and what was their status? This research will demonstrate that French cooks were sought after in Sweden and it locates them in the broader context of European circulation based on networks of aristocrats, notably diplomats.