©Lycée hôtellier Marie Rivier


For almost 35 years, the Marie-Rivier Catering School has been welcoming and training students in catering and service, from the CAP (vocational training certificate) to the baccalauréat professionnel (vocational baccalaureate), with the added bonus of two additional qualifications.

While there has been talk of a recruitment crisis in the hotel and catering industry since the covid pandemic and the closure of restaurants for several months, the Marie Rivier Catering School in Bourg-Saint-Andéol is seeing its enrolments rise again. It has welcomed 90 students this year.

“In Ardèche,” explains David Lanfle, the manager, “we’re in a tourist area where there’s plenty of work. Since last year, we’ve seen renewed interest in our courses.”

High-quality teaching

The majority of CAP and Bac Pro students in cookery and service come from the Drôme-Ardèche region and choose this catering school for the quality of its teaching, as well as for its many partnerships with local restaurants, such as open-air cafés, bistros, bars, and traditional and gourmet restaurants.

The school has two restaurants, one for practical use and one for teaching purposes. The training restaurant, which is open to the public, offers a regional menu at lunchtime on weekdays and themed evenings once a month. Since 2016, students have been working in a professional kitchen worthy of the finest establishments, and the dining room was fully renovated last year.

Service students work there in black and white uniforms. Enoha, in the first year of the CAP service course, explains. “We’re taught to do everything high quality. That’s why we’re in uniform. You get used to it, even if it’s a bit difficult to work in dress shoes.”

“We regularly place trainees in gourmet restaurants such as Le Clair de la Plume in Grignan and the Auberge de Montfleury in Saint-Germain,” explains Laurent Audigier, a cookery instructor. “We also work with luxury hotels on the Côte d’Azur, such as the Hôtel Martinez in Cannes.”

©Lycée hôtellier Marie Rivier

Service, cuisine and… wine

For several years now, CAP students have had the privilege of creating their own wine. They work with two winemakers, Raphaël Pommier in Bourg-Saint-Andéol and Frédéric Dorthe in Saint-Marcel d’Ardèche. They create their cuvée from start to finish, from pruning the vines to creating the labels, harvesting, making the wine and bottling. In addition, for the past 2 years, after they have obtained their diploma, they have had the opportunity to study for a Mention Complémentaire (additional qualification) in sommelier skills.


Personalised support

The Marie Rivier Catering School is part of a group of private schools under contract which attaches great importance to supporting each and every one of its students. “If we take an interest in our students,” explains Christian Arnaud, service and sommelier instructor, “if we motivate them, if we emphasise the human side, then we create a relationship of trust and the young people respond to us.”

Angie, a final-year catering student, confirms this mindset. “5 years ago, I started with a CAP in service, then I did a CAP in cookery and now I’m finishing my Bac Pro in cookery. I’ve passed all my exams. I’m very happy with my chefs and my cookery tutors. Those who believed in me made me what I am today.”



The CFA (apprentice training centre) in Lanas, near Aubenas, offers a CAP in cookery, a CAP in marketing and HCR (hotel, café and restaurant) services and a Brevet Professionnel in Cookery Arts as part of a work-study programme.

CFA André Fargier Route de l’Aérodrome 07200 Lanas

Tel. +33 (0)4 75 36 16 00

©Lycée hôtellier Marie Rivier



21 avenue Notre-Dame

07700 Bourg-Saint-Andéol

tél. 04 75 54 52 50



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