- Duration
- About three hours, including dinner
- Group size
- 8–40 pax
- Destinations
- Megève & Mont-Blanc
Savoie has one of the richest cheese traditions in France, and a workshop is a practical way to understand it. The session opens with a tasting of a board of regional cheeses, guided by a cheesemaker or an affineur from the region. Participants learn how to read a cheese through its texture, its rind and its age, and why the same milk can produce very different results depending on the season and the maturing time. The tasting is short and sociable, and it gives the group a shared vocabulary for the rest of the evening.
The second part is practical. Each team prepares its own raclette, melting cheese under a grill or in traditional pans and serving it over potatoes, cured meats and pickles. The task is simple enough for beginners and interesting enough for experienced cooks, and it creates the kind of informal exchanges that a formal dinner rarely allows. Vegetarian options are available on request.
The workshop is followed by a dinner in a mountain restaurant or in a private room at a hotel, depending on the group size and the date. It suits a corporate dinner, a seminar evening or a moment of conviviality after a working day. The menu, the wine selection and the room are confirmed with the client in advance, and allergies and dietary restrictions are collected before the event.
Objectives
- Introduce participants to Savoyard cheese through tasting and explanation
- Give teams a shared task that works across experience levels
- Turn a working evening into an informal dinner with real conversation
- Showcase the local food culture of Megève without a formal setting
How it works
- 1We confirm the date, group size, dietary needs and whether the dinner takes place in a restaurant or a private room.
- 2A cheesemaker or affineur presents a board of regional cheeses, with a short tasting.
- 3Teams prepare their own raclette, with guidance on melting times and serving.
- 4The group moves to the dinner, with the wine selection and the menu agreed in advance.
Good to know
- Raclette is a shared, slow dish, so the evening should allow about an hour at the table.
- Lactose intolerance and vegetarian diets should be declared at booking. Options are available on request.
- Restaurant availability varies by season. A private room is recommended for groups of more than about twenty people.
- Drinks are served according to the agreed selection; drinks outside that selection are quoted separately.
Indicative budget
Indicative, between €120 and €180 per person excluding VAT for the workshop and group dinner, with cheese, raclette and a standard wine selection. Premium wines, private room hire on some dates and transfers are quoted separately.
Frequently asked questions
Is the workshop suitable for people who do not cook?
Yes. The raclette preparation is designed for beginners, and the cheesemaker explains each step. No culinary experience is needed, and the tasks are shared within each team.
Can the menu be adapted for vegetarians or for allergies?
Yes. Vegetarian options and gluten-free choices can be prepared on request. Any other restriction should be shared at booking so that the kitchen can plan the service.
How long does the whole programme last?
The workshop takes about ninety minutes, and the dinner about the same. The full evening is usually around three hours, with flexibility for speeches or a short transfer back to the hotel.
