cooking holiday or cooking vacation
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   Cooking Holiday in France  
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. . . cooking in the French Alps

If you've stayed at the Auberge in recent years, you will have experienced first-hand how talented Will, our chef is. Now by popular demand, he is going to share some of his secrets during our summer cookery courses.

The courses will run over two, three or six days. We will happily quote for alternative course dates for private groups of four or more too.

On each course day, there will be a three hour class in the morning and a one and a half hour course in the late afternoon, with the option to assist with the dinner service or just sit back and enjoy the fruits of the days labour. The focus will be on learning to prepare a fabulous dinner to impress family and friends with the minimum of effort and maximum efficiency.

The morning classes will include a demonstration by our professional chef, Will (or Andymac) and plenty of hands-on experience as you help to prepare lunch and dinner for the group. You will learn knife handling skills, boning and jointing meat and fish, how to cook the perfect poached egg, how to create elaborate and impressive spun sugar work, baking skills, budgeting and time management . . . and we will do our best to incorporate any special requests from course participants.

The focus of the afternoon/evening sessions will be on cooking an impressive dinner and getting it to the table perfectly cooked at just the right moment. In these sessions, you will also learn how to make your dishes, and your table look their very best.

The afternoons will be free for you to explore the local area, try one of the many local sporting activities, join a guided walk or an excursion, or just relax in the sunny garden, hot-tub and sauna at the Auberge.

You will come away with new skills, a recipe book, a souvenir apron and a sample of your work to impress family or friends.




Arrival day

  • Afternoon arrival at the Auberge (transfers available from Geneva airport at 14.00, or Bourg St Maurice station)

  • Settle in and unpack, take time to relax in the hot tub and sauna

  • Pre-dinner course introduction and welcome drink

  • An extravagant 4-course dinner (amuse-bouche, starter, main course, dessert) with wine and coffee

Course days

08.00 – Breakfast

Breakfast is a buffet style feast, offering orange juice, a selection of cereals, fresh fruit, yogurt, boiled eggs, freshly baked hot croissants and bread with home-made marmalade, jams, and local honey, washed down with freshly brewed tea, herbal teas or coffee

09.00 – 12.00 – cookery class

A mixture of demonstration by our professional chefs and plenty of hands-on experience as you prepare a light lunch and 4-course dinner for the group each day

12.30 – light lunch

E.g. Soup and freshly baked bread; freshly prepared salads and home-made terrine or paté; selection of local cheeses, home-baked crackers and home-made chutney (may also be taken away as a picnic if you want to maximise your free time)

13.00 – 18.00 – free time

Take one of our walks, accompanied by Andymac, perhaps including some foraging for wild, fresh produce e.g. pissenlit (dandelions) in spring, wild berries in summer, or mushrooms in the autumn which can be used in the kitchen later; try one of the many local activities available e.g. white water rafting, mountain biking, parapenting; join an excursion to visit the local dairy to see the cheese being made, one of the local honey-makers, or one of the local wineries; or just relax and enjoy the garden, hot-tub and sauna at the Auberge

18.00 – 19.30 – cookery class

Putting the finishing touches to the evening’s dinner; learning how to time things so everything is perfectly cooked at just the right moment

20.00 – dinner

4-course dinner with wine to match and coffee (option to assist with plating up/presentation during dinner, or just relax and enjoy what you’ve produced earlier in the day)

Departure Day

After breakfast, course summary and feedback, and late morning departure (transfer available to Geneva airport departing at 11.00 to arrive by 13.30, or to Bourg St Maurice station).




These will include a demonstration by our highly talented chef, Will Manley and plenty of hands-on experience for you as you help to prepare lunch and dinner for the group. Those who have stayed at the Auberge in the last few years will already be familiar with the high standard of Will’s cooking skills, and now you will have the chance to learn some of them yourself. You can even ask to learn how to prepare a favourite dish. The focus will be on learning how to prepare a fabulous dinner to impress family and friends with the minimum of effort and maximum efficiency.

Demonstrations will include:

  • knife skills
  • how to bone and joint a chicken
  • how to bone fish
  • how to cook the perfect poached egg
  • how to decorate with spun sugar . . .

You will learn how to bake croissants and/or bread, make delicious stocks and soups, select and prepare meat and fish, make sauces, and how to present and garnish your meals to best effect. You will make a selection of impressive-looking desserts, and learn sugar and chocolate decorating skills. You will be introduced to the wonderful selection of local cheeses and wines for which the Savoie is famous. You will learn how to select wines to perfectly complement your dishes.

During the course you will prepare a fabulously fragrant oil (chilli, herb or truffle), a balsamic reduction and/or a jam or chutney which you can take home with you. (One product for the weekend course, 2 for the 4-day course and all 3 for the 6-day course).

Along the way we will discuss kitchen hygiene, safe food storage, menu planning, including planning for those with special diets e.g. vegetarians, vegans, lactose and glucose intolerant etc. and budgeting, including tips on how to save money without scrimping.


The focus of the evening sessions will be on cooking the perfect dinner and getting it to the table on time.

You will learn how to plan your timings so that everything is perfectly cooked at just the right moment.

You will learn how to test meat and fish to ensure they are cooked to perfection.

You will have the opportunity to learn the tricks of garnishing, plating up and presentation so that your dishes look their absolute best when they reach the table.

There will be a session on table-laying, napkin origami and table decorating so that your meals are served in the best possible setting.




Home-made beetroot hummus with fresh bread crisps


Baked tomato filled with red onion chutney, topped with goat’s cheese and Parma ham and garnished with a swirl of pea purée, a soft boiled egg, chorizo, roast beetroot, piccalilli and chorizo oil.

Main Course

Braised beef shin wrapped in Parma ham served with horseradish mash, a meatball fritter, broccoli purée and a beef & ale sauce


A trio of desserts including a chocolate and raspberry cup, a pear poached in spiced red wine and a lemon & lime syrup sponge


  • Dinner on your arrival day; breakfast on your departure day; breakfast, a light lunch or picnic, and dinner on course days

  • Accommodation in a double/twin room for SINGLE occupancy (discounted rates apply for double/twin occupancy and for non-course participants accompanying a course member)

  • Use of all equipment, a souvenir apron for you to take home, a recipe book of the dishes you’ve cooked, a small bottle of fragrant oil and/or a bottle of balsamic reduction, and/or a jar of jam or chutney which you will have made during the course

  • A three hour morning class and a one and a half hour evening class on course days. Maximum of 6 participants per chef allowing for plenty of personal attention

  • Note that whilst special dietary needs can be accommodated, course participants must be prepared to handle and cook meat and fish.


Chef Will

Will has a catering qualification from one of the top catering colleges in the UK and has since worked his way up through the ranks in the kitchens of a number of top UK hotels and restaurants before joining us as Head Chef at the Auberge four years ago. Along the way he has worked with Michelin-starred chefs and cooked for Gordon Ramsey.

Chef Andymac

Andymac, along with his wife Sue, owns the Auberge which they have been running for twenty years now. Andy is a Cordon Vert trained chef and is himself a lacto-vegetarian. He happily cooks meat and fish though, and will be assisting Will during the courses and in the kitchen where required. He will also be available to accompany you on your afternoon walks.


You will have been liaising with Sue as you booked your place on the course. She will be collecting you from the airport or rail station and will be working with Jess to look after you during your stay.


Jess is Will’s other half and this will be her second summer at the Auberge having also worked for us for the last two winter seasons. Jess will be taking care of house-keeping, meal service and washing up during your stay. She comes from a hospitality background as her parents run a holiday business in the Lake District.



The Auberge has five spacious, comfortable guest bedrooms sleeping up to fifteen people in the main chalet. For larger groups there is additional accommodation for six people in the three rooms of the adjoining Garden Wing. The ground floor rooms and Garden Wing rooms have been completely renovated in 2014. They have warm, solid oak floors, walls painted in soothing Farrow & Ball colours, beautiful Designers Guild cushions and colourful Tweedmill knitted pure wool throws. The bathrooms have all been renovated too. We hope you will like them as much as we do.


The best choice of flights is to Geneva airport. We will be running transfers from there to the Auberge on Mondays and Fridays departing at 14h00, so your flight needs to arrive no later than 13h30. We will also run return transfers to Geneva on Fridays and Mondays to arrive by 13h30, so your return flight should depart no earlier than 15h00. Geneva transfers cost €90 per person return.

You may also wish to consider taking the train to Bourg St Maurice. There is a direct Eurostar service from London to Paris or Lyon Part-Dieu from where you can take a connecting train to Bourg St Maurice. Transfers from Bourg St Maurice are €25 per person return.


Chalets & Auberge sur la Montagne
73640 Ste Foy
+33 (0)4 79 06 95 83
If you have any questions about cooking holidays send us an email <click here>
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