Grand Chef Relais & Châteaux, Pierre Maillet is the Head Chef at the 2 Michelin-starred Chamonix-based restaurant Albert 1er. As the husband of Perrine, whose family has owned the restaurant for five generations, Chef Maillet follows on from his father-in-law Pierre Carrier, Head Chef Pierre Maillet, ensures the continued existence of a subtle, simple yet modern cuisine, inspired by its region. At this 2-starred restaurant, produce and taste reign supreme at the table.

Coming from a family of scientists and mathematicians, Chef Maillet believes that precision and logic has become second nature to his cuisine. Since the age of 7 he wanted to become a chef. After his training at the Hôtel de Paris in Monaco, he worked in the kitchen of Beau Rivage in Lausanne, the Hôtel de Paris de Monaco, and Alain Ducasse's Louis XV with chef Franck Cerutti. In 1997 he arrived in Chamonix and stayed ever since, evolving his father in law's cuisine. He uses seasonal, local produce, paying respect to the land around him.

FOUR Questions with Pierre

Describe your culinary philosophy in 5 words...

The simplicity is calling the perfection.

 

What is your aim? 

Take pleasure to cook for my guests.

 

How did you feel when you were awarded your first Michelin star?

The first Michelin star was awarded to Mr Marcel Carrier, my wife’s grandfather. He already produced quality cuisine in his guesthouse. Today, I am the 3rd generation of the family to have these famous stars in my hand, with there being two at present! Every day, everything is called into question, each plate must carry emotion and precision to our clients. Each day presents a challenge.

 

What is your greatest inspiration?

Best products of seasonal marketplace.

 

What three things would you take to a desert island?

My three children.

 

Awards
  • 2 Michelin Stars restaurant, 16/20
  • 3 Toques marked by the Gault & Millau

 

Albert 1er

38 route du Bouchet

74400 Chamonix Mont Blanc

France

+44 04 50 53 05 09

hameaualbert.fr