Cooking Classes and Tasting Lunches at Les Deux Chevres


Food at Les Deux Chevres is about market fresh organic ingredients. Vegetables that are in the ground one day, and on the producer stalls the next. Our products change with the seasons, from the market’s best suppliers


Buffet Breakfast; tasting lunches; gastronomic picnics; dinner; and cooking classes

Chef Kevin Roehrig and his wife Audrey joined the team in March 2019

Chef Kevin Roehrig and his wife Audrey joined the team in March 2019


185e per person to include all wines and a Tasting Lunch

(tasting lunch only 95e)

11.00 - Introduction and coffee

Introduction by Kevin and Audrey to life in the kitchen of a 3 michelin star restaurant.

11.30 to 12.30 - Cooking and apero

Content will vary, depending on market ingredient availability, but will be something to take away as a memory of Burgundy, and replicate without too much difficulty at home. Accompanied by some nice white burgundy, bien sur!

12.30 to …..

A tasting lunch on the terrace, sampling the mornings work, and four or five other tasting dishes from our menu. This part will be supervised by our sommelier Bastien, who will serve a different wine to accompany each course.

About Kevin Roehrig

Kevin started his kitchen career with the legendary French pastry chef Yann Bonneau in St Tropez. From there he gained experience in some of the most famous kitchens in Europe. The 3* Waterside in at Bray, (where he met Audrey) with Michel and Alain Roux, then four years at Il Lago 1* in Geneva, then three years in the team of Rasmus Kofoed at world no 12 restaurant 3* Geranium in Copenhagen. Finally, a dash of Italian fine dining with Saverio Sberagli at 1* Tosca in Geneva.