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.

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 cooking and the plating, and I leave the kitchen exactly as I found it. All you have to do is enjoy your guests.

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.

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.

Lemon meringue tart
Lemon meringue tartSweet pastry, lemon cream, Italian meringue
Vegetable terrine
Vegetable terrineSavoy cabbage, leeks, fennel, broccoli, cauliflower, celery
Petits farcis niçois
Petits farcis niçoisTomato, round courgette and its flower, red and yellow peppers, veal stuffing, parmesan
Vegetable bayaldi
Vegetable bayaldiPiperade, aubergine, tomato, yellow and green courgettes
Club sandwich
Club sandwichToasted sandwich bread, chicken, bacon, hard-boiled egg, tomato
Œufs en meurette
Œufs en meuretteMeurette sauce, garniture grand-mère, toasted bread rubbed with garlic
Comté gougères
Comté gougèresChoux pastry, 18-month Comté
Wild blueberry tart
Wild blueberry tartSweet pastry, crème diplomate, wild blueberries
Pommes Darphin
Pommes DarphinPotato strips, clarified butter
Rabbit gibelotte
Rabbit gibelotteRabbit fricassée in white wine, garniture grand-mère
Eggs Benedict
Eggs BenedictPoached egg, toasted English muffin, smoked trout, hollandaise sauce
Vanilla mille-feuille
Vanilla mille-feuillePuff pastry, vanilla crème diplomate
Lièvre à la royale
Lièvre à la royaleHare ballotine, sauce poivrade
Profiteroles
ProfiterolesChoux, craquelin, vanilla ice cream, chocolate sauce
Saint-honoré
Saint-honoréPuff pastry, caramelised choux buns, crème diplomate, whipped cream
Roast chicken
Roast chickenNew potatoes, peas à la française, sauce paloise
Pommes Anna
Pommes AnnaThinly sliced potatoes, clarified butter
Œuf à la florentine
Œuf à la florentineSoft-boiled egg, wilted spinach, glazed Mornay sauce
How it works

From first message to plate

Every meal begins with a conversation. Here are the steps from your first message to the plate.

  1. The conversation01

    First contact

    We talk through what you have in mind: the occasion, number of guests, budget and any constraints (allergies, diet, the atmosphere you are after), as well as the venue and how the kitchen is equipped.

  2. 02

    Menu proposals

    I send you several proposals designed around the season and your tastes, which we refine together until the menu truly feels like yours.

  3. The commitment03

    Quote and booking

    I send you a detailed quote. A 30% deposit secures the date, and we agree on the practical details for the day.

    I send you a detailed quote. A 30% deposit and an advance for groceries secure the dates, and we agree on the practical details of your stay.

  4. The service04

    On the day

    I arrive about five hours before the meal and cook on site with carefully selected produce.

    Each day, I cook on site with carefully selected produce, at the pace of your stay.

  5. 05

    Afterwards

    I leave my workspace spotless, and the balance is settled at the end of the service.

    At the end of your stay, I give you a statement of grocery costs with receipts, and the balance is settled.

Start with a first conversation

Contact

Request a quote

Based in Annecy and Geneva. 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.

Hosting

Cloudflare, Inc., 101 Townsend Street, San Francisco, CA 94107, United States. Telephone: +1 888 993 5273.

Intellectual property

All the texts and photographs on this site are the property of the publisher. No reproduction, in whole or in part, is permitted without prior written consent.

Privacy policy

Data controller

Siméo Olivier-Brac de la Perrière, sole trader “Aubes et Cimes”, 21 avenue Beauregard, 74960 Annecy, France — SIREN 102 607 728. Contact: [email protected].

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