{"id":6139,"date":"2021-04-08T15:01:42","date_gmt":"2021-04-08T13:01:42","guid":{"rendered":"https:\/\/www.aubergemaison.it\/?page_id=6139"},"modified":"2021-04-23T14:24:46","modified_gmt":"2021-04-23T12:24:46","slug":"25-years","status":"publish","type":"page","link":"https:\/\/www.aubergemaison.it\/en\/25-years\/","title":{"rendered":"25 years"},"content":{"rendered":"

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La Tradition du Bien Vivre<\/h1>\n

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Hotel \u2013 Spa \u2013 Rituels<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.26.6″][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” module_id=”the-menu” _builder_version=”4.0.11″ background_enable_color=”off” global_module=”809″][et_pb_fullwidth_menu menu_id=”2″ submenu_direction=”downwards” fullwidth_menu=”on” active_link_color=”#18260e” dropdown_menu_bg_color=”#ffffff” dropdown_menu_line_color=”#18260e” dropdown_menu_text_color=”#18260e” mobile_menu_bg_color=”#ffffff” mobile_menu_text_color=”#18260e” _builder_version=”4.1″ menu_font=”Crimson Text|300||on|||||” menu_text_color=”#18260e” menu_font_size=”18px” text_orientation=”center” background_layout=”dark” module_alignment=”center” menu_font_size_tablet=”” menu_font_size_phone=”16px” menu_font_size_last_edited=”on|phone” menu_line_height_tablet=”” menu_line_height_phone=”15px” menu_line_height_last_edited=”on|phone” z_index_tablet=”500″ menu_text_shadow_horizontal_length_tablet=”0px” menu_text_shadow_vertical_length_tablet=”0px” menu_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][\/et_pb_fullwidth_menu][et_pb_fullwidth_code disabled_on=”off|off|on” admin_label=”prenota mobile” _builder_version=”4.4.5″]<\/p>\n

Prenota<\/a><\/div>\n

[\/et_pb_fullwidth_code][et_pb_fullwidth_code disabled_on=”off|off|on” admin_label=”regala mobile” _builder_version=”4.4.5″]<\/p>\n

Regala<\/a><\/div>\n

[\/et_pb_fullwidth_code][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.27.3″ custom_padding=”0px||0px|||”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”3.27.3″ width=”100%” max_width=”2560px” custom_padding=”0px||0px|||” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][et_pb_column type=”4_4″ _builder_version=”3.27.3″][et_pb_divider color=”#f5f5f5″ admin_label=”Linea” _builder_version=”3.27.4″ min_height=”1px” height=”1px” max_height=”1px” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.9.2″ _module_preset=”default” background_color=”#273e17″ custom_padding=”80px||80px||true|”][et_pb_row _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||0px||true|”][et_pb_column type=”4_4″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text _builder_version=”4.9.2″ _module_preset=”default” header_2_text_color=”#FFFFFF”]<\/p>\n

25 years of hospitality at the foot of Mont Blanc<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”100px||0px|||”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||0px||true|”][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_image src=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2021\/04\/auberge-1.jpg” alt=”Auberge de La Maison – Our history” title_text=”Auberge de La Maison – Our history” _builder_version=”4.9.2″ _module_preset=”default” max_width=”400px” module_alignment=”right”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_image src=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2021\/04\/auberge-2.jpg” alt=”Auberge de La Maison – Our history” title_text=”Auberge de La Maison – Our history” _builder_version=”4.9.2″ _module_preset=”default” max_width=”400px” module_alignment=”left”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”80px||80px||true|”][et_pb_row _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||50px|||”][et_pb_column type=”4_4″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||0px||false|false”]<\/p>\n

History<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||||false|false”]<\/p>\n

Garin family: a long history of hospitality in Courmayeur<\/h3>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||0px||true|”][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

Auberge de La Maison turns 25 this year, but the history of the Garin family has its roots way back in time.<\/p>\n

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 Entr\u00e8ves. 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\u2019s house.<\/p>\n

” content_phone=”<\/p>\n

Auberge de La Maison turns 25 this year, but the history of the Garin family has its roots way back in time.<\/p>\n

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 Entr\u00e8ves. 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\u2019s house.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

Auberge de La Maison turns 25 this year, but the history of the Garin family has its roots way back in time.<\/p>\n

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 Entr\u00e8ves.
\nLeo Garin, father of Alessandra, icon of tourism in the Valley, was actively involved in the management of the businesses.
\nIn the 1960s he founded, “La Maison de Filippo”, located in his father\u2019s house.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

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.<\/p>\n

” content_phone=”<\/p>\n

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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

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.
\nThis 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.<\/p>\n

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1996-2021<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||||false|false”]<\/p>\n

la tradition du bien vivre turns 25 years<\/h3>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||0px||true|”][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

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.<\/p>\n

” content_phone=”<\/p>\n

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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

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.
\nAntique 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.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

In 2004, after completing her studies at the \u00c9cole h\u00f4teli\u00e8re 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.<\/p>\n

” content_phone=”<\/p>\n

In 2004, after completing her studies at the \u00c9cole h\u00f4teli\u00e8re 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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

In 2004, after completing her studies at the \u00c9cole h\u00f4teli\u00e8re of Lausanne, Alessandra Garin, daughter of Leo and Patrizia, took over the Auberge.
\nSince 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.
\nAlthough everything has changed since the 1950s, new generations, new spaces, new guests, nothing has really changed. <\/p>\n

The atmosphere and hospitality, yesterday as today, are a model of life that spreads day by day within the walls of the Auberge.
\nFriendliness 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. <\/p>\n

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The celebrations<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.9.2″ text_font=”|300|||||||” max_width=”300px” module_alignment=”left” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”]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.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.9.2″ _module_preset=”default” background_color=”#f5f5f5″ custom_padding=”80px||80px||true|”][et_pb_row _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||50px|||”][et_pb_column type=”4_4″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||0px||false|false”]<\/p>\n

Il treatment<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||||false|false”]<\/p>\n

The ice bath<\/h3>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||0px||true|”][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

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.<\/p>\n

” content_phone=”<\/p>\n

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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

The treatment dedicated to the cold glaciers of Mont Blanc that tells tradition and innovation.<\/p>\n

From ancient times to today, cold has always been used for therapeutic purposes, given the important soothing and restorative properties of low temperatures.
\nThere 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.
\nOver time, these applications have been increasingly refined and controlled exposure to cold today represents a real avant-garde for wellness treatments.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

Ours includes a sauna session at 100 \u00b0 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.<\/p>\n

” content_phone=”<\/p>\n

Ours includes a sauna session at 100 \u00b0 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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

Ours includes a sauna session at 100 \u00b0 C followed by an ice bath with alpine herbs and a relaxing massage.
\nTo enrich the package deep cleansing facial and a massage to stimulate microcirculation using ice cubes infused with alpine rose.
\nExclusive at the Maison de l’Eau, performed in the Refuge, the private spa of the Auberge.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”80px||80px||true|”][et_pb_row column_structure=”1_2,1_2″ disabled_on=”off|off|on” _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||0px||true|”][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

dish<\/h2>\n

” content_phone=”<\/p>\n

dish<\/h2>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||10px||false|false”]<\/p>\n

The dish<\/h2>\n

[\/et_pb_text][et_pb_text content_tablet=”<\/p>\n

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.<\/p>\n

” content_phone=”<\/p>\n

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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

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.
\nLeo 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.<\/p>\n

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

[\/et_pb_text][et_pb_image src=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2021\/04\/coppa2.jpg” alt=”Auberge de La Maison – The dish” title_text=”Auberge de La Maison – The dish” _builder_version=”4.9.2″ _module_preset=”default” max_width=”400px” module_alignment=”right”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

The cocktail<\/h2>\n

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The cocktail<\/h2>\n

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The cocktail<\/h2>\n

[\/et_pb_text][et_pb_text content_tablet=”<\/p>\n

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 flamb\u00e9 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 \u200b\u200busing 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.<\/p>\n

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.<\/p>\n

” content_phone=”<\/p>\n

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 flamb\u00e9 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 \u200b\u200busing 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.<\/p>\n

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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

Leo Garin invented the traditional coffee served in the “Cup of Friendship”.
\nAt the end of the fifties, in his family hotel, they served a dessert: sweet flamb\u00e9 of oranges, walnuts and grappa.
\nGiven that there were a lot of orange peels left for the preparation of the dessert, he had the idea of \u200b\u200busing them for a coffee with grappa.
\nHowever, 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.<\/p>\n

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.
\nUnlike 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.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2021\/04\/coppa1.jpg” alt=”Auberge de La Maison – The cocktail” title_text=”Auberge de La Maison – The cocktail” _builder_version=”4.9.2″ _module_preset=”default” max_width=”400px” module_alignment=”left”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”on|on|off” _builder_version=”4.9.2″ _module_preset=”default” custom_padding=”0px||0px||true|”][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

dish<\/h2>\n

” content_phone=”” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||10px||false|false”]<\/p>\n

The dish<\/h2>\n

[\/et_pb_text][et_pb_text content_tablet=”<\/p>\n

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.<\/p>\n

” content_phone=”<\/p>\n

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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

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.
\nLeo 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.<\/p>\n

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

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n

In 2004, after completing her studies at the \u00c9cole h\u00f4teli\u00e8re 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.<\/p>\n

” content_phone=”<\/p>\n

In 2004, after completing her studies at the \u00c9cole h\u00f4teli\u00e8re 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.<\/p>\n

” content_last_edited=”on|tablet” _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”||10px||false|false”]<\/p>\n

The cocktail<\/h2>\n

[\/et_pb_text][et_pb_text content_tablet=”<\/p>\n

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 flamb\u00e9 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 \u200b\u200busing 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.<\/p>\n

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.<\/p>\n

” content_phone=”<\/p>\n

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 flamb\u00e9 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 \u200b\u200busing 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.<\/p>\n

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.<\/p>\n

” content_last_edited=”on|phone” _builder_version=”4.9.2″ _module_preset=”default”]<\/p>\n

Leo Garin invented the traditional coffee served in the “Cup of Friendship”.
\nAt the end of the fifties, in his family hotel, they served a dessert: sweet flamb\u00e9 of oranges, walnuts and grappa.
\nGiven that there were a lot of orange peels left for the preparation of the dessert, he had the idea of \u200b\u200busing them for a coffee with grappa.
\nHowever, 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.<\/p>\n

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.
\nUnlike 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.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”on|on|off” _builder_version=”4.9.2″ _module_preset=”default” custom_margin=”50px|auto||auto|false|false” custom_padding=”0px||0px||true|”][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_image src=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2021\/04\/coppa2.jpg” alt=”Auberge de La Maison – The dish” title_text=”Auberge de La Maison – The dish” _builder_version=”4.9.2″ _module_preset=”default” max_width=”400px” module_alignment=”right”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.2″ _module_preset=”default”][et_pb_image src=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2021\/04\/coppa1.jpg” alt=”Auberge de La Maison – The cocktail” title_text=”Auberge de La Maison – The cocktail” _builder_version=”4.9.2″ _module_preset=”default” max_width=”400px” module_alignment=”left”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.9.2″ background_enable_color=”off” background_image=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2019\/08\/footer-background.jpg” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_module=”788″ saved_tabs=”all” locked=”off”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” make_equal=”on” _builder_version=”4.4.9″][et_pb_column type=”1_4″ _builder_version=”3.27.1″][et_pb_image src=”https:\/\/www.aubergemaison.it\/wp-content\/uploads\/2019\/08\/logo.png” alt=”Auberge de la Maison – Courmayeur” title_text=”Auberge de la Maison – Courmayeur” align=”center” align_tablet=”” align_phone=”” align_last_edited=”on|phone” admin_label=”Logo” _builder_version=”4.9.2″ max_width=”250px” max_width_tablet=”200px” max_width_phone=”” max_width_last_edited=”on|tablet” module_alignment=”center” custom_margin_tablet=”” custom_margin_phone=”||50px||false|false” custom_margin_last_edited=”on|phone” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.27.1″][et_pb_text admin_label=”Contatti” _builder_version=”3.27.4″ header_2_text_color=”#000000″ header_3_text_color=”#000000″ custom_margin=”||0px||false|false” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”]<\/p>\n

Contacts<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.0″ text_text_color=”#333333″ custom_margin=”||10px||false|false” text_text_color_tablet=”” text_text_color_phone=”” text_text_color_last_edited=”on|desktop” text_text_color__hover_enabled=”on|hover”]<\/p>\n

Auberge de La Maison
\nHotel 4 stelle
\nVia Passerin d’Entr\u00e8ves, 16 A
\n11013 Courmayeur (AO)<\/p>\n

PI 01046380075
\nPhone +39 0165 86 98 11<\/a>
\nMail info@aubergemaison.it<\/a><\/p>\n

Cookies<\/a> | Privacy<\/a>[\/et_pb_text][et_pb_code _builder_version=”4.4.0″ text_orientation=”left”]\n

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