My name is Hannah, and I am a food obsessed Australian chef, who now lives and works in France. I have been working as a private chef for the last 8 years in luxury ski chalets and private residences across the south of France, Europe and the UK.

I specialise in sourcing, cooking and artfully plating the most beautiful local and seasonal produce, cooking classic dishes that have been modernised and served elegantly. Join me on a gastronomic voyage through France, where food becomes an experience, a memory and a delight for the senses, and where everything is taken care of!

With 18+ years experience in hospitality, I believe in relaxed but attentive service throughout your dining experience, and I am always happy to answer your cooking questions and share recipes. I look forward to cooking for you soon!

For me, cooking is...

An obsession! I am always thinking about food and collecting ideas from around the world. Cooking is a way of sharing your soul with others.

I learned to cook at...

YSE Cookery School in Val d'Isere, France where I completed a two month training program. I also devour cook books, constantly collect recipes etc

A cooking secret...

Using the very best produce of course! Cooking local, seasonal produce tastes better, is better for health plus supports small businesses and artisans

My menus

European

STARTER

All inclusive

Miniature chicken Cesar salads with garlic croutons and Cesar dressing

FIRST COURSE

All inclusive

Roasted butternut squash, whipped goat's cheese, spiced pumpkin seed granola with an orange vinaigrette // Courge butternut rôtie, fromage de chèvre fouetté, granola aux graines de courge épicée et vinaigrette à la orange

MAIN COURSE

All inclusive

Beef fillet sous vide in a Basque country sauce, potato rösti, mushroom purée, lemon roasted romanesco and onion petals

DESSERT

All inclusive

Chocolate and rosewater mousse with raspberry cream, chocolate soil, praline and Australian pink salt flakes

Thai

STARTER

All inclusive

Peking duck pancakes with carrot, cucumber and spring onion with a sticky Chinese sauce

FIRST COURSE

All inclusive

Pork and prawn rice paper rolls with rainbow vegetables and a peanut dressing

MAIN COURSE

All inclusive

Slow cooked pork belly, an asian slaw with a ginger and peanut dressing, coconut rice, crispy pork crackling and a fiery barbecue sauce

DESSERT

All inclusive

Basil pana cotta with a green fruit and chilli salad, sesame seeds, honey comb and a pineapple crisp // Pana cotta au basilic avec salade de fruits verts et piment, graines de sésame, rayon de miel et croustillant d'ananas

French

STARTER

All inclusive

Buttery Girolle mushrooms on toast with Herbs de Provence // Crostini de Girolles au Beurre et Herbes de Provence

FIRST COURSE

All inclusive

Chicken liver pâté with fig jelly, chocolate sauce, pistachio and toasted brioche

MAIN COURSE

All inclusive

Roasted duck breasts, celeriac purée, potato gratin, asparagus and spring peas, with a blackberry and red wine reduction

DESSERT

All inclusive

Lemon Tarts with miniature meringues, white chocolate sand, raspberry gel and fresh raspberries

Italian

STARTER

All inclusive

Blue cheese and walnut whip, red onion marmalade, pear and bacon on toasted brioche

FIRST COURSE

All inclusive

Beetroot ravioli filled with ricotta, lemon and parmesan, confit egg yolk, olive oil, pine nuts and baby leaves

MAIN COURSE

All inclusive

Slow cooked beef cheek in red wine, creamy mashed potato, wilted baby gem and roasted carrots served with jus de boeuf // Joue de bœuf cuite lentement au vin rouge, purée de pommes de terre, carottes rôties servies, legumes verte avec jus de bœuf

DESSERT

All inclusive

Pear Frangipani Tartlets with earl grey tea ice cream and caramel sauce

Mediterranean

STARTER

All inclusive

Fig, ricotta, honey and pistachio on homemade puff pastry

FIRST COURSE

All inclusive

Spiced falafel balls with tzatziki, homemade flatbreads and an orange, cucumber and pomegranate salad

MAIN COURSE

All inclusive

Grilled white fish, whipped ricotta and basil, roasted courgette, aubergine and cherry tomatoes with hazelnuts, crispy potatoes, fresh green beans and roasted red pepper and garlic oil

DESSERT

All inclusive

Mango pana cotta with tropical fruit salad, honeycomb and coconut tuile

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Chef Hannah's reviews

5

•

12 services

We were a group of 14 people in a Chalet in Tignes and Hanna made dinner for us the entire week and it was an unforgettable experience which we all agreed was the pinnacle of the ski vacation. Everything was delicious, Hanna heard and adjusted things to our liking and dietary concerns which were spot on. The experience is certainly something I would highly recommend and certainly order again.

Hannah was the best! Highly attentive, professional and pleasant. It was a joy to have her cook for us and I would recommend her to anyone.

We had the most wonderful week with Hannah cooking for our group. The food was fantastic and we would almost come back to Val D'Isère again just to be able to ask her to cook for us again. It was a delight to have her in the chalet with us, and nothing was too much trouble. We had small children, meat eaters and veggies and she coped easily with it all. She made our holiday all the more special.

Expérience très réussie. Hannah nous a accompagnés toute une semaine de vacances en famille. Ses plats et sa personnalité ont séduit tout le monde. Vraiment excellent. Mention spéciale aux Fettuchini Vongole avec Pâtes maison... Même le petit de 2 ans en redemandait !!

Merci beaucoup à Hannah pour cet excellent dîner ! Tout était parfait, définition du menu (prise en compte de régimes spécifiques), dressage de la table, présentation des plats et biensur saveur !

La chef Hannah etait super ! C’était excellent que des produits frais bien cuisinés bien assaisonnés des amuses bouches au dessert tout etait parfait Service irréprochable et la chef a laissé la maison hyper propre meme la vaisselle etait faite Merci beaucoup

La meilleure chef de la region PACA ????