Aubes et Cimes — Private chef, Annecy · Geneva
Aubes et Cimes
FR/EN
Aubes et Cimes

A private chef for your meals and your stays, made to measure.

Annecy - Geneva

Request a quoteView the portfolio
Trained in a two-Michelin-starred restaurantClassical French cuisineUp to 20 guests
Services

Three offers.

Annecy and Geneva areas

A single meal

A lunch or a dinner, for an occasion or simply for the pleasure of hosting.

We put together a seasonal menu, which I cook on site, in your own kitchen. I take care of the shopping, the service at table and the clearing up: I leave the kitchen exactly as I found it. All you have to do is enjoy your guests.

France and Switzerland

Several days

A weekend, a week’s holiday or longer, in a chalet, a house or by the lake.

I stay with you for the whole of your stay, for whichever meals you wish and at your own pace. We plan the menus beforehand, then they follow the days according to your wishes and to what I find at the market, so that no two tables are alike. I remain discreet, and your holiday stays yours.

Annecy and Geneva areas

Cooking and pastry lessons

On your own, with family or among friends, in your own kitchen.

Roast poultry, béarnaise sauce, choux pastry, crème diplomate… I pass on the techniques of the classical repertoire, each one with the reason behind it. The lesson ends at the table, around what you have made.

Let’s compose your table together.

Every booking is quoted individually, according to the menu, the number of guests and the location. Reply within 48 hours.

Get in touch
Siméo dans sa cuisine
About

Who am I?

My name is Siméo, I am 24. Taken with cooking, I trained on my own at first, then in a two-Michelin-starred restaurant. Today I carry that passion on as a private chef.

My cooking is that of the French repertoire, with the seasons as its thread. It is a joy to bring my craft to your table, in the precision of the gesture and of the taste.

Let’s work together
My cooking in pictures

Portfolio

A few interpretations.

Saint-honoré
Saint-honoréPuff pastry, caramelised choux buns, crème diplomate, whipped cream
Mille-feuille vanille
Vanilla mille-feuillePuff pastry, vanilla crème diplomate
Gougères au comté
Comté gougèresChoux pastry, 18-month Comté
Lièvre à la royale
Lièvre à la royaleHare ballotine, sauce poivrade
Poulet rôti
Roast chickenNew potatoes, peas à la française, sauce paloise
Bayaldi de légumes
Vegetable bayaldiPiperade, aubergine, tomato, yellow and green courgettes
Profiteroles
ProfiterolesChoux, craquelin, vanilla ice cream, chocolate sauce
Tarte à la myrtille sauvage
Wild blueberry tartSweet pastry, crème diplomate, wild blueberries
Gibelotte de lapin
Rabbit gibelotteRabbit fricassée in white wine, garniture grand-mère
Pommes Anna
Pommes AnnaThinly sliced potatoes, clarified butter
Œuf Bénédicte
Eggs BenedictPoached egg, toasted English muffin, smoked trout, hollandaise sauce
Œufs en meurette
Œufs en meuretteMeurette sauce, garniture grand-mère, toasted bread rubbed with garlic
Club sandwich
Club sandwichToasted sandwich bread, chicken, bacon, hard-boiled egg, tomato
Petits farcis niçois
Petits farcis niçoisTomato, round courgette and its flower, red and yellow peppers, veal stuffing, parmesan
Œuf à la florentine
Œuf à la florentineSoft-boiled egg, wilted spinach, glazed Mornay sauce
Contact

Request a quote

A date, a place, a number of guests: I reply within 48 hours.

Email
[email protected]
Phone / WhatsApp
+33 6 03 17 60 18

Legal notice

Publisher

Siméo Olivier-Brac de la Perrière, sole trader operating under the business name “Aubes et Cimes”.
Registered office: 21 avenue Beauregard, 74960 Annecy, France.
SIREN 102 607 728 — SIRET 102 607 728 00023.
Registered with the Annecy trade and companies register. Activity commenced 1 April 2026.
Principal activity: catering services (APE code 56.21Z).
VAT not applicable under article 293 B of the French general tax code.

Contact

[email protected] — +33 6 03 17 60 18

Publication director

Siméo Olivier-Brac de la Perrière.

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