La Tradition du Bien Vivre

Hotel – Spa – Rituels

25 years of hospitality at the foot of Mont Blanc

Auberge de La Maison - Our history
Auberge de La Maison - Our history

History

Garin family: a long history of hospitality in Courmayeur

Auberge de La Maison turns 25 this year, but the history of the Garin family has its roots way back in time.

This tale of hospitality began in the 1950s, when Alessandra Garin’s grandparents took over the Locanda Belvedere in Val Ferret and La Brenva in Entrèves.
Leo Garin, father of Alessandra, icon of tourism in the Valley, was actively involved in the management of the businesses.
In the 1960s he founded, “La Maison de Filippo”, located in his father’s house.

The restaurant, that no longer belongs to Leo, became one of the most famous destination for actors, politicians and all the great protagonists of the tourism of Courmayeur.
This is how in 1996, thanks to his great passion for antique furniture, works of art, furnishings and mountain objects, he created the Auberge de la Maison, right in front of the Maison de Filippo.

1996-2021

la tradition du bien vivre turns 25 years

In 1996 Alessandra’s parents, Leo and Patrizia, inaugurated the Auberge de la Maison. Leo’s passion for mountain collecting and Patrizia’s great taste for furnishing make the Auberge a real hospitality house, different from all the Mont Blanc mountain hotels.
Antique Alpine furniture, sofas covered with refined fabrics, wood carvings, paintings, prints, objects from the past, a rich collection of Lenci ceramic items, ancient wooden games, garlands, vases of fresh flowers, potpourri compositions and the sound of the wooden floor that moves along with the guests’ walk.

In 2004, after completing her studies at the École hôtelière of Lausanne, Alessandra Garin, daughter of Leo and Patrizia, took over the Auberge.
Since then, Alessandra has been in charge of managing the hotel, carrying out renovations and enriching it with new ideas and new areas dedicated to her guests.
Although everything has changed since the 1950s, new generations, new spaces, new guests, nothing has really changed.

The atmosphere and hospitality, yesterday as today, are a model of life that spreads day by day within the walls of the Auberge.
Friendliness and hospitality are strong principles in the Garin family and are handed down from generation to generation, involving all the collaborators, who work every day to give life to the tradition du bien vivre, the art of hospitality.

The celebrations

On the occasion of our 25th anniversary, we have built products and experiences to celebrate the Auberge de La Maison’s hospitality story with our guests. Each proposal tells a part of our story and each part speaks about us.

Il treatment

The ice bath

The treatment dedicated to the cold glaciers of Mont Blanc that tells tradition and innovation.

From ancient times to today, cold has always been used for therapeutic purposes, given the important soothing and restorative properties of low temperatures.
There is a reason if every time bruises and sprains occur, as well as when it is necessary to relieve the joints and speed up muscle recovery, the first intervention is to apply ice.
Over time, these applications have been increasingly refined and controlled exposure to cold today represents a real avant-garde for wellness treatments.

Ours includes a sauna session at 100 ° C followed by an ice bath with alpine herbs and a relaxing massage.
To enrich the package deep cleansing facial and a massage to stimulate microcirculation using ice cubes infused with alpine rose.
Exclusive at the Maison de l’Eau, performed in the Refuge, the private spa of the Auberge.

The dish

The dish created to celebrate 25 years anniversary is a reinterpretation of the potato and motzetta salad, typical of the Auberge and invented by Leo Garin in the 1970s.
Leo Garin has introduced many culinary innovations in the Aosta Valley cuisine and some of his culinary inventions have become real traditional dishes offered on the menus of the restaurants in the Valley. The potato and motzetta salad, dressed with olive oil and lemon is an example.

To celebrate this historic dish, on the occasion of its twenty-fifth anniversary, the Auberge offers a risotto version.
To be discovered and ordered exclusively in our restaurant. Part of the proceeds will be donated to food charities.

Auberge de La Maison - The dish

The cocktail

Leo Garin invented the traditional coffee served in the “Cup of Friendship”.
At the end of the fifties, in his family hotel, they served a dessert: sweet flambé of oranges, walnuts and grappa.
Given that there were a lot of orange peels left for the preparation of the dessert, he had the idea of ​​using them for a coffee with grappa.
However, the right bowl was needed and so they asked one of the Brunodet brothers, a skilled turner and inlayer, to engrave a bowl with four spouts.

To celebrate this family tradition, on the occasion of the 25th anniversary of the Auberge we have reinterpreted the Aosta Valley coffee and the cup of friendship.
Unlike the original shared by several people, we offer it in a single, cold version, prepared first in a small friendship cup and then served over ice in our pewter goblet.

Auberge de La Maison - The cocktail

The dish

The dish created to celebrate 25 years anniversary is a reinterpretation of the potato and motzetta salad, typical of the Auberge and invented by Leo Garin in the 1970s.
Leo Garin has introduced many culinary innovations in the Aosta Valley cuisine and some of his culinary inventions have become real traditional dishes offered on the menus of the restaurants in the Valley. The potato and motzetta salad, dressed with olive oil and lemon is an example.

To celebrate this historic dish, on the occasion of its twenty-fifth anniversary, the Auberge offers a risotto version.
To be discovered and ordered exclusively in our restaurant. Part of the proceeds will be donated to food charities.

The cocktail

Leo Garin invented the traditional coffee served in the “Cup of Friendship”.
At the end of the fifties, in his family hotel, they served a dessert: sweet flambé of oranges, walnuts and grappa.
Given that there were a lot of orange peels left for the preparation of the dessert, he had the idea of ​​using them for a coffee with grappa.
However, the right bowl was needed and so they asked one of the Brunodet brothers, a skilled turner and inlayer, to engrave a bowl with four spouts.

To celebrate this family tradition, on the occasion of the 25th anniversary of the Auberge we have reinterpreted the Aosta Valley coffee and the cup of friendship.
Unlike the original shared by several people, we offer it in a single, cold version, prepared first in a small friendship cup and then served over ice in our pewter goblet.

Auberge de La Maison - The dish
Auberge de La Maison - The cocktail
Auberge de la Maison - Courmayeur

Contacts

Auberge de La Maison
Refuge du Bien Vivre
Via Passerin d'Entrèves, 16 A
11013 Courmayeur (AO)

PI 01046380075
Phone +39 0165 86 98 11
E-mail info@aubergemaison.it

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