Our offers
Christmas Eve Menu
- Menu for Sunday 24th December - Albert 1er restaurant -Menu at 162€ per person
- Langoutine from our coasts
- Brill from small boat catch
- Feathered game according to the arrival
- Fresh and aged chesses
- Dessert from our 'A la carte' selection
Christmas Day Menu
- Menu for Monday 25th December - Albert 1er restaurant -Menu à 162€ par personne
- Fresh edible crab
- Scallops
- Organic hen from Bresse
- Fresh and aged cheeses
- Dessert from our 'A la carte ' selection
New year's eve menu
- Menu for Sunday 31st December - Albert 1er restaurant -375€ per person
- Isigny SalmonCandied in musslin, Oscietra Imperial caviar
- Scallop smoked in-houseCaliflower, Pollen, Citruses
- Sweetbread & Foie gras pieLocal pears, young shoots leaves, fir buds
- Blue lobsterFingertip claws, squash and hazenut praline from Piedmont
- The FennelRaw and cooked, fennel sorbet and green apple
- 'Fresh hunt' deerRed cabbage, horseradish and juniper berry juice
- Fresh and aged cheeses
- 'Hameau' quinceBrut Alpin rosé 'Maison Blard & Fils', Cedrat lemon from the Mas Bachès
- Grand Cru chocolate, Maracaibo 65%Various textures, Cacao mucilage sorbet
A LA CARTE
- STARTERS
- Scallops from French coasts- As a tartar, cauliflower, pollen & caviar bottarga - Pan-fried and byssus juice58 €
- Snails from the « Domaine des Orchis »Lake fishes musslin, beurre blanc - Fresh goat cheese - Leeks oil58 €
- Free-range eggCereals as a risotto, black truffle - Blewit and chanterelles mushrooms - « Mont-Blanc » Red ale beer66 €
- FISHES
- Geneva Lake fishing- Seared, butternut et local saffron - In gravlax and fish soup « à la Royale »64 €
- Line fishingBlack truffle - Celery and chestnut - Fishbones juice68 €
- MEATS
- Feathered gameSalsify, Cazette condiment and Corsican pomelo - Black cardamom juice - Thighs in a ravioli - Winter vegetables consommé75 €
- Deer Loin « French hunt »Gingerbread Viennese - Red cabbage - Blueberry condiment75 €
- « A la Royale » Beauce hareBeetroot - Cranberries - Juniper75 €
MENU DU MARCHÉ
- ---According to the daily inspiration of the chef
- Two courses menu, plus cheese or dessert92 €
- ---Available for lunch only
THE HANGING GARDEN
- ---From mountain valley pastures to vegetable gardens
- 3 courses menu, cheese and dessert132 €
- Free-range eggCereals as a risotto, black truffle, blewit and chanterelles mushrooms, and « Mont-Blanc » Red ale beer
- The carrotRaw and cooked, fir tree
- Red cabbageBlueberries and juniper
- 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
- 3 courses menu, cheese and dessertThe way of the unexpected142 €
- Scallops from our coasts- As a tartar, cauliflower, pollen & caviar bottarga - Pan-fried and byssus juice
- Arctic char- Seared, butternut et local saffron - In gravlax and fish soup « à la Royale »
- Feathered gameSalsify, Cazette condiment and Corsican pomelo, black cardamom juice, thighs in a ravioli and winter vegetables consommé
- 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 higher194 €
- Scallops from French coasts- As a tartar, cauliflower, pollen & caviar bottarga - Pan-fried and byssus juice
- Snails from the « Domaine des Orchis »Lake fishes musslin, beurre blanc fresh goat cheese, leeks oil
- Free-range eggCereals as a risotto, black truffle, blewit and chanterelles mushrooms, and « Mont-Blanc » Red ale beer
- The carrotRaw and cooked, fir tree
- Arctic char- Seared, butternut et local saffron - In gravlax and fish soup « à la Royale »
- Feathered gameSalsify, Cazette condiment and Corsican pomelo, black cardamom juice, thighs in a ravioli, winter vegetables consomméOr
- Deer Loin « French hunt »Gingerbread Viennese, red cabbage, blueberriesOr
- « A la Royale » Beauce hareBeetroot, cranberries and juniper
- Fresh and aged cheeses trolley
- Quince from the « Hameau »Poached Quince, walnut cream and ginger emulsion
- Dessert of your chosing from the 'A la carte selection'
- ---This menu is provided only for all the guests at the same table
OUR DESSERTS
- The green Chartreuse souffléGreen Chartreuse custard and sorbet24 €
- Burgundian hazelnut Cazette souffléMelting chocolate heart (Grand Cru : Wild Bolivia, 68% cocoa)26 €
- Local apple and celeryThe apple cooked in its juice, candied celery and tchuli pepper meringue26 €
- Chocolate Grand Cru (Maracaibo 65% de cacao) 26€ parsnips and hay from our AlpsHay-smoked chocolate mousse, parsnip cream and hay ice cream26 €
- Jerusalem artichokeCoffee Brazil « Bob-O-Link » and lemon from Menton26 €
Download
Albert Christmas Eve 24th.pdf298.58 KB
Albert Christmas Day 25th.pdf299.37 KB
