Menus
Restaurant Albert 1er - 1* Michelin

Menus

This menu is proposed for lunch and dinner

Menu la Maison de Savoie 176€

Degustation

  • Savoy button mushroom stock, foie gras cooked in a salt and seasonnal mushrooms.
     
  • Stuffed zucchini flower, perch, crayfish foam with gentian.
     
  • Outdoor beef heart tomato, smoked creamy serac cheese, green tomato sorbet and lovage, herbs from our garden.
     
  • Lake Geneva dace tartar, cucumber and pike roe, tansy and oxalis water.
     
  • Char, green peas, fresh almond and cherry.
     
  • Anjou pigeon, peach, elderberry, fresh cheese tomino gnocchi and tangy juice.
    Or
  • Lacquered veal sweetbread, homemade cider, sage gnocchi, meadow mushrooms and hay.
     
  • Beaufort and pine-bud honey.
    Or
  • Cheese trolley. (15€ supplement)
     
  • Apricot, elderberry and goat milk from our mountain.
     
  • Madagascar Grand Cru chocolate 64%, cocoa mucilage and Piedmontese hazelnuts.
     
True
This menu is proposed for lunch and dinner

Menu "Petite fête gourmande"

  • Starter, dish, cheese or desert - 78€
     
  • Starter, first dish, second dish, Cheese or Dessert - €110
    Menu changed daily according to the products on the market
     
  • - Savoy trout / colrave cabbage / lemon butter sauce / trout roe
    Or
  • - Lake Geneva dace tartar / beetroot / tarragon
    Or
  • - Carrots / citrus / herbs from our garden (V)
     
  • ***
     
  • - Line caught meagre / green peas / girolles / wild blueberries / lemon- thyme sauce
    Or
  • - Lake Geneva Dace / carrots / meadowsweet
    Or
  • - Ravioli / meadows mushrooms / hyssop stock (V)
     
  • ***
     
  • - « Perle de la Dombes » duck / rhubarb and verbena from our garden / celery
    Or
  • - Ibaïama pig « from head to toes » / fondante potatoes / woodruff juice
    Or
  • - Celtuce lettuce / lemon- thyme sabayon (V)
     
  • ***
     
  • Local, fresh and aged cheeses trolley
     
  • ***
     
  • Apricot, « sablé Breton » and sheep milk ice- cream from « la bergerie d’Ayze »
    Or
  • Chartreuse or raspberry soufflé
    Or
  • Grand Cru Sambirano chocolate 68%, wild blueberries and tansy ice- cream
    Or
  • Cherries, almond and tarragon.
     
True
(up to 10 years old) for 38€

Children's Menu

  • To be established with the maître d'hôtel
     
False

À la carte

Starters

  • Green asparaguses from Robert Blanc cooked on embers,
    pan- fried Lake Geneva perch, Meyer lemon and black olives condiment, lemon thyme sabayon.
    60 €
     
  • Dublin Bay prawns just cooked, shellfish sabayon, edible crab and Granny Smith apple.
    In carpaccio, Ossetra Imperial caviar.
    70 €
     
  • Beaufort cheese ravioli and leek, poultry oyster, Albuféra sauce and black truffle.
    Boiled egg with truffle and “mouillette”.
    70 €
     
  • Ossetra caviar served with buckwheat blinis and thick cream
    95 € les 30g / 156 € les 50g
     

Fish courses

  • Lake Geneva dace fish fished by Eric Jacquier in two ways:
    - half-smoked in tartar, potatoes, rye bread, pine dressing and pike roe - just cooked, confit celery, gentian and lemon sabayon.
    70 €
     
  • Savoy trout in two ways:
    - cooked with salt, Gruyère double cream, egg yolk condiment and Imperial Ossetra caviar. - confite, grilled white asparagus, cedrat and sauce with mountain honey and Mont Blanc saffron.
    80 €
     
  • Char fish in two ways :
    - half-smoked, crayfish, root vegetables and sobacha stock - snacked, “Cévennes” sweet onions cannelloni, bacon and black truffle.
    80 €
     

Meat

  • Lacquered free range milk- fed veal sweetbread minute applewood smoked,
    Zitone n°19, seasonal mushrooms, green asparaguse from Robert Blanc, homemade cider juice.
    70 €
     
  • « Pyrénées » suckling lamb cooked on ember, confit shoulder,
    puntarelle, artichoke and black lemon juice.
    70 €
     
  • Roasted Bresse poularde breast, leg and liver in parmentier,
    “vin jaune” polenta and poultry juice.
    70 €
     
  • Beef in two ways:
    - in tartar, smoked foie gras. - cooked on embers, potatoes, confit onion and sauce with Chamonix gin.
    70 €
     

Cheese

  • LOCAL FRESH AND AGED CHEESE.
    30 €
     
  • For the cheese, we propose you one wine pairing with three glasses (4cl)
    selected by the sommelier.
    33 €
     

Desserts

  • Dessert trolley with a large choice of gateaux,
    fresh fruit and homemade seasonal sorbets.
    30 €
     
  • Warm soufflés
    green Chartreuse soufflé with homemade Chartreuse ice cream or warm yellow Charteuse soufflé with homemade liquorice ice cream.
    26 €
     
  • Soufflée sugar apple,
    granny smith foam, cider caramel and green apple cider sorbet.
    26 €
     
  • Crêpes Suzette
    vanilla ice cream.
    26 €
     
  • Maltese orange, tarragon, smooth cream and smoked almond.
    26 €
     
  • Buckwheat and Brasilian 100% Arabica coffee.
    26 €
     

Wines

 

 

 

 

 

 

 

 

 

Practical information

Schedules restaurant Albert 1er

  • Lunch : 12:15pm to 1:30pm
  • Dinner : 7:15pm to 9:00pm

Weekly closure

  • Tuesday lunch
  • Wednesday and Thursday all day

Annual closure 2020

Opening date on Friday 19th June 2020.

 

* The particularity of cuisine proposed by our chef is not suitable and cannot be adapted for a vegan diet.
** Menu proposals are possible for special events, receptions and group meals.
*** Animals are not permitted in the Albert 1er gastronomic restaurant

Themed packages

Hotel stay, gastronomy and relaxation
Gastronomy and wine tasting
Hotel stay, mountain activities, gastronomy and relaxation

Our offers


Nos coffrets cadeaux se déclinent en une collection de tous les plaisirs, à offrir en un clic depuis notre boutique en ligne.


Make the most of the gourmet delights of the table and get a night at the hotel at -50%! 'Last Minute Gastronomy' By ordering our ‘Maison de Savoie’ taster menu, accompanied by a selection of wines…

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