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Restaurant Albert 1er - 1* Michelin

Our offers

'A LA CARTE'

  • STARTERS
     
  • The langoustine
    Pan-fried, claw juice - Raw marinated, celery - As a ravioli, claws broth
    58 €
     
  • The Scallop
    Pan-fried, dill pesto and radish - In mousseline, baby spinach, bards broth and foie gras
    55 €
     
  • Savoie snails
    Parsnips and mushrooms as a risotto, lemon sauce - Fricassee, mushroom broth and parsnip peels cappuccino, snail butter sticks
    48 €
     
  • FISHES
     
  • Artic char
    Chanterelle and pied bleu mushroom, herb juice
    64 €
     
  • Line caught sea fish and black truffle, Green cabbage and creamy black truffle
    140 € (for 2 persons)
     
  • MEATS
     
  • Milk-fed veal sweetbreads, pan-fried then lacquered, carrot, black lemon and sobacha
    68 €
     
  • Piece of milk-fed lamb from the Pyrenees, cooked on embers, squash and turmeric root
    70 €
     
  • Fattened Hen from Bresse, truffle under the skin, smoked potato mousseline,
    candied tights in salad, truffle and mustard ice cream
    145 € (for 2 persons)
     

THE HANGING GARDEN

  • From mountain valley pastures to vegetable gardens
     
  • For lunch only, 2 courses, cheese or dessert
    85 €
     
  • Cheese or dessert in extra
    25 €
     
  • 3 courses menu, cheese and dessert
    125 €
     
  • Sand carot, cooked melty, carot and passion berry sauce, cappuccino from the carot tops
     
  • Beetroot, cooked in its juice, barley miso and horseradish
     
  • The black truffle, tagliatelles made with root vegetables flour, consommé from the peels and chestnuts, Parmiggiano Regiano
     
  • 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

  • The way of the unexpected
     
  • For lunch only - 2 courses menu, cheese or dessert
    92 €
     
  • Extra for cheese and dessert
    25 €
     
  • 3 courses menu, cheese and dessert
    135 €
     
  • Geneva lake Dace cooked in salt, orange, lemon and Japanese pearl
     
  • John Dory fish from Petit Bateau, carrots and curcuma
     
  • Chartreuse Milk-fed Veal Chop, roasted, salsify, black truffle, yellow wine and foie gras juice
    or Leg of milk-fed lamb from thr Pyrenees à la Royal, Savoie pears condiment and spices
     
  • 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

  • ---
    Or the irresistible desire to go higher
    186 €
     
  • The Scallop, - Pan-fried, beard juice and spaghetti squash in mousseline, baby spinach, bards broth and foie gras
     
  • Imperial Osetra caviar, young leeks and calf's foot
     
  • Leman’s Perch in tartare, smoked pike roe and beets
     
  • The black Truffle, Raviolli made with root vegetables flour, juice from the sprigs and chestnuts, and Parmiggiano Regiano
     
  • Geneva lake fishing, - Chanterelle and Pied bleu mushrooms - Herb juice
     
  • Milk-fed veal sweetbreads, pan-fried then lacquered, carrot, black lemon and sobacha
    Or Piece of milk-fed lamb from the pyrenees, cooked on embers, squash and turmeric root
     
  • Fresh and aged cheeses trolley
     
  • Cedrat from Mas Baches, pears and Tchuli pepper
     
  • Choice of desserts from the menu
     
  • ---
    This menu is provided only for all the guests at the same table
     

OUR DESSERTS

  • The green Chartreuse soufflé
    24 €
     
  • The Tonka bean soufflé, crispy, Grand Cru 64% chocolate from Madagascar flowing hearth, chocolate ice cream, Espelette pepper and flower of salt
    26 €
     
  • Chocolate Grand Cru Rio Huimbi 62%, ice cream and sauce made from our mountains firs, pine nut nougatine
    26 €
     
  • The apple pressé, tatin-style baked, lime meringue shell, Granny smith apple and black olive
    26 €
     
  • The suzette crepe, Vanilla from Tahiti ice cream
    26 €
     
Body

Wines

Image de background
Wine List2.13 MB

Practical information

Schedules restaurant Albert 1er

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

 

Weekly closure

  • Wednesday and Thursday

Closing 2023

Spring: from Tuesday 11th of April to Friday 28th of April 2023 (open 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


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 sele…


Our gift packages, available in a collection of all pleasures, are ready to be offered on one click from our online store.

Download the brochure