Alpine cuisine

Maison Carrier

"Boudin de la Maison & 'Carti à la Chrive'; Savoyard Fondue 'Half-Half'; Stone Soup but also Savoyard Farçon; Prune Turnovers; Savoy Biscuit. These dishes are the identity of our mountain regions. Here, we tell you about the Savoyard Farçon.

It used to be, until the beginning of the tourist expansion in the Alps, the typical Sunday midday dish on mountain farms. It would slowly cook on the stoves, and all that was left was to unmold it after church. It was often accompanied by cooked bacon or a meat dish with sauce, such as rabbit stew or 'fricacha de caillon à la sauce coffa' (young piglet stew). Varying from one village to another, it is sometimes made with raisins, dried pears, or even saffron. The mold used was round, quite tall (20cm), made of metal, with a chimney to allow it to be cooked in a water bath until the center was done (a long cooking process, about 4 hours). At Maison Carrier, we continue the recipe of Pierre Carrier's grandfather, the one from the Chamonix Valley, known as Chamouny in Old French.

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Gastronomy et œnology
Well-being & sweetness
Hotel stay, gastronomy and relaxation

Our offers

A 5* breakfast followed by a 30 minutes treatment at the Spa ' Le Bachal ' with access to our relaxation room hammam and sauna. Only 6 places available daily. Price : 196 € / 2 pers

Latest news

Déjeuner sur l'herbe
Category : Restaurant 26/06/23

Déjeuner sur l'Herbe - Agenda

The Gastronomic restaurant Albert 1er is organising the Lunch on the Grass in the heart of the Hameau Albert 1er gardens 


Exhibition of oil paintings on canvas - Altitude – Laurence Gancel
Category : Exposition 02/06/23

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