Private Chef Hannah Tooke

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 move between the Alps and the south of France seasonally. In winter time I live in Val d’Isere, though travel throughout the alps to cook for clients, and during the summer season I live in Aix en Provence, where the most incredible food markets take place.

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

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

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