Traditional restaurant
La Maison Carrier restaurant
"Discovering authentic and flavorful local cuisine,
Immersing oneself in the world of Maison Carrier is like stepping back in time, magically finding oneself in an old alpine farm that exudes the scent of aged wood and the comforting aroma of dishes reminiscent of our grandmothers. It's savoring the joy of a perfect harmony between the setting and the food.
A delight at every moment, Maison Carrier is a unique country restaurant. The charm of its decor can be attributed to a pair of passionate pioneers of rural mountain architecture: Pierre Carrier, the owner, and his accomplice, the architect Bernard Ferrari. Let's set the scene: Beneath the facade of this beautiful alpine farm, a remarkable architectural achievement from 1997, lovely tables are set up on the terrace or placed on the garden grass whenever the weather allows, offering an exceptional panoramic view of the Mont Blanc massif. Inside, the rustic setting with its history-laden paneling, small-paned windows, white-clothed tables with blue glacier checkered napkins, and vintage furniture... is incredibly charming. After the visual pleasure, comes the pleasure of the palate!
Enjoy your meal!"
"Back at Maison Carrier... after an impressive journey and experience at prestigious gastronomic establishments (Ducasse, Troisgros...), the young Evian-native Cédric Nogueira, who had previously worked at the restaurant, returned as the head chef in December 2021.
In this renowned establishment, honored with a Bib Gourmand by the Michelin guide, he plays with a menu inspired by timeless dishes once lovingly prepared by Clothilde and Marcel Carrier. The Maison's blood sausage, the rack of lamb cooked under the farm's 'Borne,' it's a true culinary heritage!
Frequented year-round by Chamonix locals and Savoyards (which is always a good sign), as well as by guests of the Hameau and tourists from the resort, Maison Carrier has character and a history already established. This requires true talent on the part of Chef Cédric Nogueira to find his place and creative freedom. For him, it's about adding his personal touch to recipes that have delighted diners for over a quarter of a century without neglecting his desire to update the dishes and add his own twist!
Cédric intervenes notably in cooking methods, favoring low-temperature cooking to preserve flavor. He dares to transform the essential 'House pike quenelle,' which has swapped its legendary crayfish sauce for one with lobster. He also offers new preparations and accompaniments, such as serving calf's head with ravigote sauce in carpaccio style, giving it a different appearance on the plate as well as in the mouth.
The dishes of our grandmothers, highlighting carefully selected local products from the mountainous region, the cheeses from both Savoie regions, the fish from alpine lakes... are accompanied by crisp garden salads, aromatic herbs, and garden vegetables, and sometimes, edible flowers... They have a devoted audience, enthusiasts of these authentic 'Madeleines de Proust,' each bite awakening memories... Cédric Nogueira's idea and wish are to expand the circle of connoisseurs, lovers of traditional French cuisine, thanks to his expertise.
We are pleased to introduce Raphaël, Maître d’Hôtel at La Maison Carrier.
After a first period with us from 2010 to 2017 as Chef de Rang, Raphaël returns home,
enriched by experience in food and beverages department and wine stewardship by the sea and in prestigious ski resorts such as Courchevel and Tignes.
A ski and hiking enthusiast, he is happy to be back in the unique setting of Chamonix.
Attentive, friendly, and a great communicator, Raphaël embodies the spirit of the house.
Indulgence
Special mention for 'the Vré of all grandmother's pies'
On the menu, in the Maison Carrier's offerings, or at tea time, the numerous desserts presented on the Vré's wooden rustic platters, once used to age cheeses and protect them from rodents, delight everyone – young and old alike. A cult is devoted to Breton pastry chef Patrick Guellec, who has been faithfully at his post since 2008. He prepares this bountiful buffet and fills us with joy with his pies, crème renversée, chocolate mousse, beautiful bowls of syrupy fruits, floating island, Savoie cake, tiramisu, sweet treats, macarons, and fruit jellies...
And as if that weren't enough, under the guidance of Chef Cédric Nogueira, he adds a new dessert, a pear, chocolate, and Tonka bean entremet. A Maison Carrier twist on the classic poached pear dessert, 'Belle Hélène.
