Restaurant Albert 1er - 1* Michelin

Our offers


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    From mountain valley pastures to vegetable gardens.
  • 5-course menu and two desserts
    160 €
  • 3-course menu and one dessert
    125 €
  • 2 course menu, cheese or dessert
    (Lunchtime only)
    85 €
  • Supplement for cheese
    15 €


  • The green Chartreuse soufflé
  • Crêpe Suzette, sorbet Suzette
  • Chestnut soufflé, creamy heart with Tahitian vanilla, crispy chestnut ice cream
  • 64% Grand Cru chocolate velouté from Madagascar and Corsican Mandarin
  • Jerusalem artichoke and organic coffee Midori
  • Votre version de la buche de noël: Vanille de Tahiti, chocolat grand crus Java, panais et foin de nos montagnes ou Poire de Savoie, miel de nos ruches, pignon de cèdre de Sibérie


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    Or the irresistible desire to go higher
    176 €
  • Scallops in two services: Pan-fried, fine stew of winter vegetables and black truffle, bard broth with foie gras In tartare, black truffle and smoked scallop cream
  • Imperial Osciètre caviar, calf's foot, leeks and greens sabayon
  • Abalone from Brittany, tapioca pearls, shellfish sauce and lemon caviar
  • Savoy mushroom fagotini, Parmiggiano Reggiano cream and Black Truffle
  • Artic char in hazelnut crust, blue foot mushrooms and vin Jaune juice
  • Lacquered free-range veal sweetbread, Jerusalem artichoke, grilled grapefruit and gentian juice
    Or Roasted piece of suckling lamb from Pyrenees, squash and coffee
  • Fresh and aged cheese trolley
  • Meyer lemon, homemade yogurt mousse with Kombu and Dulce seaweed
  • Choice of desserts from the menu
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    Tasting menu is intended for all guests at one table, possibility of combining it with a 5- course Hanging Garden menu


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    The way of the unexpected
  • 3-course menu, cheese and dessert
    125 €
  • 2-course menu, cheese or dessert
    (Lunchtime only)
    85 €
  • Supplement for cheese and dessert
    15 €
  • Lake fish soup jelly, smoked fish from Lake Geneva Crayfish spread and condiments
  • Scallops in two services: Snacked and stuff with truffle, celery In carpaccio, celery and cédrat agrums from Mas Bachès
  • Line-caught sole stuffed with mussels, Parmigiano Reggiano crust salsify and shellfish broth
  • Candied Savoie trout, carrots, caraway-clementine sauce
  • Roasted Bresse pigeon, foie gras, Jerusalem artichoke and Savoie pear, pigeon juice
  • Piece of lamb from Sisteron cooked on embers, fresh goat cheese ravioli and confit lemon, olive, lemon thyme juice
  • Fresh and mature cheeses or dessert to choose from "Our desserts"


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Wine list290.51 KB

Practical information

Schedules restaurant Albert 1er

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


Weekly closure

  • Wednesday and Thursday all day

Closure 2022

Spring: from Tuesday, April 19th in the morning to Friday, April 29th, 2022 (open for dinner)

Autumn: from Sunday, October 16th in the morning to Friday, December 9th 2022 (open for dinner)

The restaurant Albert 1er will be closed on Thursday, July 14th 2022


* 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, mountain activities, gastronomy and relaxation
Gastronomy and wine tasting

Our offers

Make the most of the gourmet delights of the table and get a night at the hotel up to -50%! 'Last Minute Gastronomy' By ordering our ‘The Call of the Summits’ taster menu, accompanied by a selection…

Our gift packages are a declination of every pleasures, to give by one clic from our online shop. 

Latest news

France Relance
Category : Hameau Albert 1er 12/01/22

France Relance supports our establishment!

Thanks to the national recovery policy of touristic establishments, we are delighted to inform you tha

Category : Hameau Albert 1er 12/01/22

Aquachiara, our "green" partner !

At the Hameau Albert 1er, we have always wanted to respect the environment and to privilege short circuits.

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