La Maison Carrier

La Maison Carrier is a traditional countryside restaurant located in Chamonix, housed in a carefully restored former alpine farm. The interior features vintage wood, rustic paneling, small-paned windows, vintage furniture, white tablecloths, and glacier-blue checkered napkins, evoking a strong sense of mountain heritage. Founded in 1997 as part of the Hameau Albert 1er project by owner Pierre Carrier and architect Bernard Ferrari, the establishment incorporates reclaimed wood from abandoned mountain farms and chalets, creating an authentic Savoyard atmosphere. On clear days, guests can dine on the terrace or in the garden, enjoying panoramic views of the Mont Blanc massif. The cuisine pays homage to the culinary traditions of Clothilde and Marcel Carrier, serving dishes that have attracted locals and visitors for over 25 years. Since December 2021, chef Cédric Nogueira, originally from Évian and with experience at Ducasse and Troisgros, has been at the helm of the kitchen. He updates classic recipes with techniques such as low-temperature cooking while preserving the restaurant's identity. Signature dishes include homemade pike quenelle with lobster sauce and calf's head with ravigote sauce, prepared with local mountain products, cheeses from the Savoie region, fish from alpine lakes, and fresh vegetables from the vegetable garden, herb garden, and orchard of the Hameau. Desserts hold a significant place, featuring a renowned display of homemade sweets on rustic wooden ‘Vré’ trays. Offerings include tarts, crème renversée, chocolate mousse, fruit desserts, floating island, Savoy cake, tiramisu, macarons, and other pastries created by pastry chef Patrick Guellec. Service is overseen by Maître d'Hôtel Raphaël, whose return to the restaurant after experience in prestigious seaside establishments and ski resorts underscores the establishment's commitment to warm and attentive hospitality. The menu highlights traditional French and Savoyard cuisine, featuring specialties such as homemade black pudding, lamb rib cooked under the farm's dome, Savoyard fondue, Savoyard farçon, and grandmother's tarts. A dessert buffet for afternoon tea on the Vré adds a refined touch to the dining experience.