Carte & menus
Restaurant Albert 1er - 2* Michelin

Menus

Lunch menus
Except on bank holidays

Menu option 49 €

  • Amuse bouche
     
  • Un plat à choisir dans le menu Petite Fête Gourmande du Marché
     
  • Chariot de fromages ou desserts
     
  • Petits fours, mignardises et chocolats
     

Menu option 102 €

  • A starter and a dish from the 
"Petite Fête Gourmande" menu
     
  • Cheese OR desserts
    (Cheese supplement at 15€)
     
  • Bite-sized chocolates and desserts
     
  • Including two glasses of wine chosen
 to compliment with the menu
     
Lunch and dinner menus
Changes daily

Petite fête gourmande du marché - 110€

  • Scallops in 2 ways: - in carpaccio, shellfish and Meyer lemon.
    - pan-fried and mushrooms.
     
  • Brill cooked on the bone, stuffed artichokes,
    squid and barigoule juice.
     
  • Roasted Bresse chicken breast, cabbage, polenta,
    black truffle and sabayon in yellow wine.
     
  • Trolley with a choice of fresh and matured cheeses OR dessert trolley with a large choice of pastries, fresh fruit and homemade ice cream and sorbet.
     
  • Cheese and dessert trolley (15€ supplement)
     
  • Petits fours
    Mignardises et chocolats
     
Served every day except Friday and Saturday evenings and bank holidays

Menu du Jour - 73 €

  • Two dishes chosen from the Petite fête gourmande du marché menu
     
  • Cheese OR dessert trollies
    (Cheese supplement at 15€)
     
  • Bite-sized chocolates and desserts
     
Up to 10 years old

Children’s menu - 38 €

  • For your children, we will compose a menu together
     
This menu is only proposed for an entire table

Menu de la Maison de Savoie, taster menu covering earth, lake and Mont Blanc - 176 €

  • Duck foie gras just cooked with salt, sweet onion stock,
    seasonal mushrooms and “mouillette”.
     
  • Lake Geneva half-smoked dace, Val d’Arly goat cheese and watercress.
     
  • Beaufort cheese ravioli, poultry oyster, Albuféra sauce and black truffle.
     
  • Lake Geneva perch fish in two cook, crayfish with lemon thyme foam and Ossetra caviar Imperial.
     
  • Snacked char fish, cereals,
    “Cévennes” sweet onions, alpine pasture beef and black truffle.
     
  • Meat course to choose “à la carte” in the MEAT part
    (choice of poularde for two person).
     
  • Fontina cheese, crispy chestnut, Savoy pear and saffron.
    Or Local, fresh and aged cheeses trolley. (15€ supplement)
     
  • Blood orange, saffron and confit cédrat lemon, limoncello soufflé.
     
  • Passion fruit, Arcato chocolate 66% of cocoa and caramel.
     
  • Bite-sized chocolates and desserts
     
  • With food and wine pairing
    (served by the glass)
    + 95€ per person
     
  • Prestige food and wine pairing
    (served by the glass)
    + 200€ par person
     
Download
Menu example526.66 KB

À la carte

Starters

  • Raw and cooked scallops, butternut squash and orange,
    coral juice with green shiso.
    65 €
     
  • Dublin Bay prawns just cooked, swimming crab juice, edible crab in vegetal celery ravioli.
    In tartar, Ossetra Imperial caviar.
    70 €
     
  • Beaufort cheese ravioli, poultry oyster, Albuféra sauce and black truffle.
    Boiled egg with truffle and “mouillette”.
    70 €
     
  • Ossetra or Sevruga 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, Val d’Arly goat cheese and watercress. - 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 with lemon thyme, sweet potatoes, carrot and lemon thyme sauce.
    80 €
     
  • Char fish in two ways :
    - half-smoked, crayfish, root vegetables and sobacha stock - snacked, cereals, “Cévennes” sweet onions tart, alpine pasture beef and black truffle.
    80 €
     

Meat

  • Roasted free range milk- fed veal, chestnut gnocchi,
    cabbages, black truffle and black cardamom 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 €
     
  • Blood orange, saffron and confit cédrat lemon, limoncello soufflé.
    26 €
     
  • Altapaz chocolate from Guatemala, fresh raspberry
    and passion berry sorbet.
    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 all day
  • Thursday lunch

Annual closure 2020

  • From Sunday 3rd May to Friday 22th May 2020 reopenning for the Friday dinner.
  • From Sunday 18th October to Friday 4th December reopenning for the Friday dinner.

 

* 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
Hotel stay, gastronomy and traditional cuisine
Gastronomy and wine tasting
Hotel stay, mountain activities, gastronomy and relaxation

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