Food is my passion!

I have been working in the catering and restaurant business for more than 30 years now, and I just love to cook up a good honest tasty meal.

Everything is home made, fresh and of the season. My cooking is modern, combined with some revisited classics and it is healthy!

I cater in our 4 chalets but also in any other chalet you have booked or that is privately owned.

You can book me for just one night or for a fully catered week or anything in between.

Vegetarians are very well taken care off and any other dietary requirements are not a problem.

Prices are generally 300.00 euros per person for a fully catered week (7x breakfast, 7x cake / quiche, 6x dinner including wines, accommodation NOT included).

For a one-night only meal, I generally charge 35.00 euros per person for a 3 course dinner including wines. For any other set up just ask me for a quote.

Cyclists in the summer months generally pay 65.00 euros per night which includes catering and accommodation.


  • different breads
  • cheese and ham
  • various sweet toppings
  • yogurts and fruit yogurts
  • cereals
  • porridge
  • eggs
  • fruits
  • orange juice
  • coffee and tea

Afternoon tea:

A cake or a quiche every day when you return from skiing such as:

  • lemon almond cake
  • chocolate hazelnut cake
  • apple cinnamon cake
  • onion and bacon tart
  • leeks and blue cheese quiche
  • aubergine, mushroom and tomato quiche


Everything fresh, everything home made!
A few sample menus:
  • Salad with beet roots, white beans, avocado and mozzarella


    In onions and belgium beer stewed beef, potato and celeriac mash, leeks in porto


    Panna cotta with bilberrys

  • Knife cut salmon tartar with rocket salad and toast


    Pork roast with tomato, olives and capers, gratin de pommes de terres, haricots vert's with lemon zest, mixed salad


    Rhubarb crumble, vanilla sauce

  • Pappa al pommodoro (Italian tomato-bread soup)


    Slow roasted chicken thighs with garlic and sage rice and ratatouille


    Pear-chocolate fromage blanc cake

  • Penne with courgette, garlic, butter and mint


    Fish stew with turnip, sugar snaps, carrots, cream and white wine, new potatoes, tomato salad


    Semi freddo with crushed maltezers and salted caramel