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About Relais & Châteaux
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Relais & Châteaux Chef

Pierre Maillet

Relais & Châteaux Chef

Pierre Maillet
Albert 1er
Member Relais & Châteaux from 2000
38 Route du Bouchet
74402 Chamonix-Mont-Blanc
France

HOTEL

Hameau Albert Ier

32 rooms: 160-600 EUR s.i.
4 suites/chalets: 580-1475 EUR s.i.



RESTAURANT

Albert 1er

Menus 42-156 EUR s.i. - Carte 100-190 EUR s.i.

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

Great grandfather, Joseph Carrier, grocer and owner of a coaching inn witnessed the arrival of the railway to Chamonix in 1902: he staked his fortune on the hotel trade. 4th generation Pierre, took over command in 1979. After a year at the Louis XV, I turned up, attracted by the snowclad slopes, to take the post of commis chef. My meeting with Perrine, Pierre’s daughter, meant that we both gradually became part of the operation. We form a solid threesome. Pierre, the team leader, has left me in charge of the kitchens and Perrine provides the welcoming smile. We share a love for meticulous cuisine, a respect for fine produce and the combined experience of the generations of chefs who have gone before us.

What is your Chef’s secret to preparing your star ingredient?

On our tasting menu we offer arctic char with oxalis, brown butter and chicory. The tart quality of the oxalis (wood sorrel, a wild mountain herb) and the bitterness of chicory go marvelously with this fish. I also make char with carrots cooked as a confit in pine bud honey, using a recipe created by my wife Perrine’s grandfather and heightening the flavors a bit.

 

How do you go about selecting your ingredients?

We are supplied by Éric Jacquier with fish from Lake Geneva. He’s totally dedicated to his profession – he will only sell his fish to customers who go out with him on his boat. What an experience! And I can’t deny that after spending a wild night in the cold, fishing with him on the lake, I prepare his fish with even greater care.

 

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