Question 1

1. Booking my flights

Accepted Answer

When booking your flight to France, it is best to look for flights to BORDEAUX or to PARIS (never TOULOUSE).

If you land in PARIS, you should take the train to BORDEAUX.

From Bordeaux you will be able to get a BlaBlaCar to AIRE-SUR-L'ADOUR where a member of the hotel team will come get you.

‼️ Arrival on a Sunday is NOT permitted‼️

Question 2

2. Informing of my Arrival

Accepted Answer

You must inform the head chef, or Carolyn (the pastry chef), of your arrival AT LEAST 1 WEEK BEFORE ARRIVAL. Failure to do so would mean that you will not have access to the house.

Question 3

3. Formalities to do before Arrival

Accepted Answer

In France, it is essential to have a FRENCH phone number, and a FRENCH bank account. Without those you will not be able to get paid at the end of the month.

As soon as you get to France, you must use the links provided below to get a French eSIM and then open a bank account.

Question 4

4. Work Outfit

Accepted Answer

Uniforms are NOT provided.

If you are coming for an internship in the kitchen / pastry, you must come with your chef jacket (at least 5), your pants (at least 5), and security shoes. Aprons will be provided.

If you work in service, you need to bring white shirts (at least 5), classic black or navy blue pants (at least 5), and white or black sneaker (NOT RUNNING SHOES!).

Question 5

5. Work Tools

Accepted Answer

You must bring your own knives and small tools (IE. tweezers, spatula,...) or be prepared to purchase some upon arrival.

As with the sheets you can order some before arrival and get them delivered at the hotel.

Question 6

6. Work Schedule

Accepted Answer

Schedules are published on Sling (link provided below). You MUST send your email address and phone number to Carolyn, the pastry chef, upon arrival to gain access to the app. You can send your email and phone number on WhatsApp at the number provided at the top (+33788150811).

Question 7

7. A Typical Work Day

Accepted Answer

We work double shifts daily:
LUNCH SHIFT: 10:30am to 3pm (lunch is served after)
DINNER SHIFT: 6pm to 10pm

Days off are Sunday (evening only), Monday and Tuesday (all day). This is subject to change.

A hot meal is served daily for lunch (only on work days), we do no adapt to dietary preferences / allergies.

Question 8

8. Water

Accepted Answer

In France, tap water IS DRINKABLE, so we recommend that you bring a water bottle with you (even at work) so that you always have something to drink.

Question 9

9. Smoking

Accepted Answer

Smoking is strictly forbidden inside, in the garden or in front of the staff house. Failure to follow this rule will lead to immediate exclusion from the staff house. 
Smoking at work is not allowed either. You can smoke after your shifts but cigarettes breaks will not be allowed during shifts. If you do smoke, the smell of cigarette should never be felt at work.

Question 10

10. Getting Paid

Accepted Answer

In France you are paid AT THE END OF A FULL MONTH OF WORK. For example, if you start on the 15/01, except to be paid around the 20/02. You will need to send your FRENCH bank account details to your manager as soon as you get it in order to get paid.

On your first month salary, there will be a 300€ deduction for the deposit for housing. Housing is provided free of charge, but if anything is damaged, left dirty,... your deposit WILL NOT be returned at the end of the internship. If the house is left in good conditions without any damage, you will get your 300€ with your final salary.

Question 11

The Staff House

Accepted Answer

All interns are housed in the staff house, which is less than 5 minutes away from the hotel (on foot), in the village of Saint-Mont. Accommodation is provided free of charge, but a deposit of 300€ will be deducted from your first month salary.

Question 12

A Shared House

Accepted Answer

The staff house is shared amongst all interns. There is one room for girls and one for guys. You also have access to a shared kitchen, common room, and a shared bathroom.

EATING IN YOUR ROOM IS PROHIBITED. THERE ARE COMMON AREAS TO EAT.

Question 13

Equipments Provided

Accepted Answer

Each intern is provided with a bed frame + mattress and a cupboard which locks with a key. This key must be taken care of. If the key is lost or the cupboard is damaged the person responsible will be charged 100€ for replacement.

You are also provided with a small box to store your personal belongings and a led lamp (by your bed) chargeable with your phone charger.

Question 14

Bed Sheets

Accepted Answer

Each intern is provided with a bed (90cm x 200cm) and a mattress. Each intern must bring their own pillow, duvet, sheets and towels.

If you are unable to bring your own stuff from home, you can order from Amazon and get it delivered at the hotel before arrival (everything you need is also available to order from the shop on this link!). It is possible to order from IKEA prior to your arrival, you will be able to get everything you need (including cooking accessories) for 50€.

If you arrive without the required sheets / pillow / duvet, you will be provided with a full kit (new) for 50€ which must be paid to the property upon arrival.

Question 15

Laundry

Accepted Answer

Each intern must do their own laundry. A washing machine is available freely in the staff house. However, each intern must purchase LAUNDRY DETERGENT PODS to do their laundry. If a person uses something else than detergent pods they will no longer be able to use the washing machine.

Question 16

Bathroom

Accepted Answer

The bathroom is SHARED. Therefore, nothing is to be left on the sink or in the shower. Each person must have their own box or vanity bag with their bathroom stuff and their own towel. This can either be stored on the shelf in the bathroom or in your room. NO TOOTHBRUSH SHOULD EVER BE SEEN AROUND THE BATHROOM.

Question 17

Cleaning

Accepted Answer

Each person must contribute to the maintenance of the house (cleaning products must be purchased by the interns). Windows must be opened daily, floor and surfaces vacuumed and cleaned weekly, bins must be thrown away, bed sheets must be cleaned weekly. HYGIENE IS NOT OPTIONAL. Failure to respect the rules will lead to a warning (on the first failure), a 350€ deduction from your salary (on the second failure), and permanent exclusion from the house (on the third failure).

Question 18

Cooking at the Staff House

Accepted Answer

The staff house includes a shared kitchen available to all interns.

Each intern must arrive with their own cutlery, plates, glasses, pans, and kitchen utensils, or purchase them immediately upon arrival. The hotel does not provide personal kitchen equipment.

Dry storage space and fridge space are limited and shared. To keep the kitchen organised and hygienic, each intern is strongly encouraged to purchase storage boxes to neatly store their food in the fridge and cupboards.

All food must be clearly organised and properly stored. Any rotten or spoiled food found in the fridge or cupboards will result in immediate disposal.

If hygiene standards are not respected and rotten food is repeatedly found, the kitchen will be closed.
The kitchen must always be left clean!

Question 19

WIFI

Accepted Answer

There is WIFI in the house. (NAME: Livebox-7690, PASSWORD: yceD4vtMf23FgvWoxy)

Question 20

RECAP OF REQUIRED PERSONAL SUPPLIES

Accepted Answer

BEDDING: Bed sheets, pillow, duvet, laundry detergent pods
BATHROOM: Towel, a box (or pouch) to keep personal belongings in the bathroom
KITCHEN: kitchen towel, sponge, cleaning wipes, drinking glass, plate, cutlery, bowl, small pan or cooking pot, basic cooking utensils, food storage boxes for the fridge and cupboard

Question 21

Stealing

Accepted Answer

IMPORTANT REMINDER!
Taking items from the hotel or from other interns is strictly forbidden.

The hotel is NOT A SUPERMARKET. Towels, sponges, toilet paper, food, or any other supplies belonging to the hotel must not be taken for personal use.

The same applies to personal belongings of other interns.

Any form of stealing will lead to immediate termination of the internship.

Please respect the property of the hotel and of your colleagues at all times.

Question 22

Religion

Accepted Answer

We welcome interns from all over the world, and with this comes difference in religion. All religions are welcomed, however, remember that religion is personal. Especially in shared housing, no visible sign of religion should be present (no altar in the room, no pictures of God,...). Practice your religion privately and be mindful and respectful of others.

Question 23

Alcohol

Accepted Answer

Alcohol is NOT permitted in the house. If alcohol is found in the house, the person responsible for the alcohol will be thrown out of the house immediately. There will be no warning, and the decision will be final.

Question 24

Welcome to France

Accepted Answer

Coming to France is not about staying in your room for six months.

It is about learning a language.
It is about discovering a culture.
It is about exploring a country.

Make the effort to speak French.
Be curious.
Go outside.
Talk to your colleagues.

This experience will only be as rich as the energy you put into it.

Question 25

Dorina - Pastry Intern 2025

Accepted Answer

Dorina described her internship as a valuable learning experience that helped her grow both professionally and personally. She especially appreciated the professionalism, teamwork, and support of the pastry team, which strengthened her passion for bakery and hospitality.

DORINA'S ADVICE
-> Stay proactive and willing to learn
-> Maintain a professional attitude
-> Ask questions and observe carefully
-> Teamwork and positivity make the experience rewarding

Question 26

Abhi - Service Intern 2025

Accepted Answer

Abhi explained that his internship helped him improve his hospitality, communication, and teamwork skills while learning how to work with guests in a professional environment. He also appreciated the support of the team and the memorable experiences during his stay.

ABHI'S ADVICE
-> Always be on time and focused during service
-> Respect guests and colleagues
-> Listen to experienced team members
-> Stay positive and ask questions
-> Keep the staff house clean and organized

Question 27

Ashish - Kitchen Intern 2026

Accepted Answer

Ashish described his internship as one of the most important experiences of his culinary journey so far. During his time in the kitchen team, he developed his technical skills, discovered French gastronomy, and learned new plating and preparation techniques.
He especially appreciated the mentorship, encouragement, and support of the team, which inspired him to continue pushing himself and growing professionally.

ASHISH'S ADVICE
-> Be willing to learn every day
-> Pay attention to details and techniques
-> Stay motivated and open to feedback
-> Take pride in your work and respect the team

Question 28

Anisha - Service Team 2026

Accepted Answer

Anisha described her internship in the restaurant service team as a valuable and enriching experience that helped her develop professional skills in customer service, communication, teamwork, organization, and hospitality standards.
She especially appreciated the support, patience, and encouragement of the team, which helped her gain confidence and grow both personally and professionally.

ANISHA'S ADVICE
-> Stay motivated, punctual, and professional
-> Listen carefully and don’t hesitate to ask questions
-> Be open to feedback and willing to learn every day
-> Respect, teamwork, and attention to detail are essential in hospitality

Intern Welcome Guide

Welcome to Le Monastère de Saint-Mont! Here you will find all the info you need to make the most out of your internship with us. Enjoy!

Formalities

Kitchen Team

Pastry Team

Service Team

Getting Around

The Hotel

Emergency

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Intern Welcome Guide

Welcome to Le Monastère de Saint-Mont! Here you will find all the info you need to make the most out of your internship with us. Enjoy!

Formalities

Kitchen Team

Pastry Team

Service Team

Getting Around

The Hotel

Emergency

Housing Essentials

Professional Outfit

Pastry Tools (REQUIRED FOR PASTRY)

Kitchen Tools (REQUIRED FOR COOKS)