From 10th May 2024, the Albert 1er Restaurant will only be open in the evenings, from Friday to Tuesday.

An exquisite experience to be lived and savaured. Here we are in Chamonix, at the foot of Mont Blanc; the Carrier family invites you to share their alliance with this mountain, which has inspired them since 1903. Chef Damien Leveau takes his inspiration from the region and brings it back to the plate with commitment and identity. The wine cellar accompanies him, bearing witness to 120 years of knowledge and passion for wine. Words cannot do it justice, we suggest you come and experience it.

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Restaurant Albert 1er - 1* Michelin

Our offers

A LA CARTE

  • STARTERS
     
  • Scallops from French coasts
    Cooked with bread crust, black truffle, white asparagus and byssus juice
    70 €
     
  • Snails from the « Domaine des Orchis »
    Lake fishes musslin, beurre blanc, fresh goat cheese, celeri oil
    58 €
     
  • Spelts and black truffle
    Spelts as a risotto, blewit and chanterelles mushrooms, « Mont-Blanc » Red ale beer foam
    66 €
     
  • FISHES
     
  • Geneva Lake fishing
    - Seared, butternut et local saffron - Smoked and lake fish soup
    68 €
     
  • Line fishing
    Black truffle, local celery and chestnut, fishbones juice
    72 €
     
  • MEATS
     
  • Free-range Hen from "Cour d'Armoise" (2 guests)
    Black truffle under the skin, thigh in a ravioli local jerusalem artichoke, black truffle sauce
    75€ per pax
     
  • Milk-fed lamb from Pyrénées
    Chard, « serac » goat’s cheese and lemon the shoulder in parmentier, black garlic juice
    75 €
     

MENU DU MARCHÉ

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    According to the daily inspiration of the chef
     
  • Two courses menu, plus cheese or dessert
    92 €
     
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    Available for lunch only
     

THE HANGING GARDEN

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    From mountain valley pastures to vegetable gardens
     
  • 3 courses menu, cheese and dessert
    132 €
     
  • The carrot
    Raw and cooked, geranium, hay from Vallorcine farm
     
  • Red cabbage
    Blueberries and juniper
     
  • Spelts and black truffle
    Spelts as a risotto, blewit and chanterelles mushrooms, « Mont-Blanc » Red ale beer foam
     
  • Fresh and mature cheeses and dessert to choose from "Our desserts"
     
  • --
    This menu is provided only for all the guests at the same table
     

THE EPHEMERAL

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    The way of the unexpected
     
  • 3 courses menu, cheese and dessert
    142 €
     
  • Scallops from French coasts
    Cooked with bread crust, black truffle, white asparagus and byssus juice
     
  • Trout from Morgex
    -Seared, butternut et local saffron -Smoked and lake fish soup
     
  • Free-range Hen from « Cour d’Armoise »
    Black truffle, thigh in a ravioli, and local jerusalem artichoke
    Or
  • Pyrénées lamb legs « à la Royale »
    Potato based gnocchis
     
  • Fresh and mature cheeses and dessert to choose from "Our desserts"
     
  • --
    This menu is provided only for all the guests at the same table
     

THE CALL OF THE SUMMITS

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    Or the irresistible desire to go higher
    194 €
     
  • Scallops from French coasts
    Cooked with bread crust, black truffle, white asparagus and byssus juice
     
  • Snails from the « Domaine des Orchis »
    Lake fishes musslin, beurre blanc fresh goat cheese, celeri oil
     
  • Local leeks and black truffle
    Calf's head, brown butter sabayon and leeks greens
     
  • The carrot
    Raw and cooked, geranium, hay from Vallorcine farm
     
  • Geneva Lake fishing
    - Seared, butternut et local saffron - Smoked and lake fish soup
     
  • Milk-fed lamb from Pyrénées
    Chard, « serac » goat’s cheese and lemon the shoulder in parmentier, black garlic juice
    Or
  • Organic veal sweetbread pressé
    Chicory and gentian
     
  • Fresh and aged cheeses trolley
     
  • Corsican Pink grapefruit & meadowsweet
    Yoghurt and meadowsweet mousse, japan pearls, grapefruit pulp and caramelised anise seeds
     
  • Dessert of your chosing from the 'A la carte selection'
     
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    This menu is provided only for all the guests at the same table
     

OUR DESSERTS

  • The green Chartreuse soufflé
    Green Chartreuse custard and sorbet
    24 €
     
  • Butternut and pumpkin seed soufflé
    Mas Bachès citron candied, pumpkin seed praline sauce, Butternut and Buddha hand sorbet
    26 €
     
  • Local apple and celery
    Tchuli pepper meringue shell, apple cooked in its juice, candied celery
    26 €
     
  • Local parsnip and Chocolate Grand Cru Maracaibo 65% de cacao
    Candied with honey, hazelnut from Piedmont and orange from Nice
    26 €
     
  • Jerusalem artichoke, coffee Brazil « Bob-O-Link » and lemon from Menton
    Jerusalem artichoke and coffee praline, candied lemon and Timut pepper
    26 €
     
Body

Wines

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Wine List363.59 KB

Practical information

Schedules restaurant Albert 1er

  • Lunch : 12.15pm to 1.30pm
  • Dinner : 7.15pm to 9.00pm

 

Weekly closure

  • Wednesday and Thursday

Fall closure 2023

Close from Sunday 15th of October to Friday 8th of December (re-opening for 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

Our offers


A 5* breakfast followed by a 30 minutes treatment at the Spa ' Le Bachal ' with access to our relaxation room hammam and sauna. Only 6 places available daily. Price : 196 € / 2 pers

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