Menus
Restaurant Albert 1er - 1* Michelin

Menus

This menu is proposed for lunch and dinner

Menu la Maison de Savoie 176€

Degustation

  • Savoy button mushroom stock, foie gras cooked in a salt and seasonnal mushrooms.
     
  • Stuffed zucchini flower, perch, crayfish foam with gentian.
     
  • Outdoor beef heart tomato, smoked creamy serac cheese, green tomato sorbet and lovage, herbs from our garden.
     
  • Lake Geneva dace tartar, beetroot, tarragon and oxalis.
     
  • Char fish with bread crust, sand carrot, pike roe condiment and caraway sauce.
     
  • Bresse pigeon, young radish, blackcurrant and verbena juice.
    Or
  • Lacquered veal sweetbread, homemade cider, celery cooked in a salt crust.
     
  • Beaufort and pine-bud honey.
    Or
  • Cheese trolley. (15€ supplement)
     
  • Strawberry soufflé, meadowsweet- strawberry sorbet, fennel and strawberry gaspacho.
     
  • Java Grand Cru chocolate 64%, 72 hours conching process, smoked Piemontese hazelnut with vine stalks.
     
True
This menu is proposed for lunch and dinner

Menu "Petite fête gourmande"

  • Starter, dish, cheese or desert - 78€
     
  • Starter, first dish, second dish, Cheese or Dessert - €110
    Menu changed daily according to the products on the market
     
  • - Red tuna from « l’île d’Yeu » / Savoy tomato / garden herbs / smoked tomato condiment
    Or
  • - Lake Geneva dace tartar / beetroot / tarragon
    Or
  • - Carrots / citrus / herbs from our garden (V)
     
  • ***
     
  • - Monkfish tournedos / eggplant / zucchini / piquillos / Grossane olive oil from « le Mas Calanquet »
    Or
  • - Lake Geneva Dace / carrots / meadowsweet
    Or
  • - Ravioli with spinach / girolles / hyssop stock (V)
     
  • ***
     
  • - Bresse poularde / Button mushroom / watercress / Button mushroom juice
    Or
  • - Milk- fed veal piece minute smoked with savory from our garden / chard / girolles / foie gras
    Or
  • - Celtuce lettuce / lemon- thyme sabayon (V)
     
  • ***
     
  • Local, fresh and aged cheeses trolley
     
  • ***
     
  • Apricot, « pain de Gênes » and sheep milk ice- cream from « la bergerie d’Ayze »
    Or
  • Chartreuse or raspberry soufflé
    Or
  • Grand Cru Sambirano chocolate 68%, wild blueberries and tansy ice- cream
    Or
  • Blackcurrant and agastache.
     
True
(up to 10 years old) for 38€

Children's Menu

  • To be established with the maître d'hôtel
     
False

À la carte

Starters

  • Green asparaguses from Robert Blanc cooked on embers,
    pan- fried Lake Geneva perch, Meyer lemon and black olives condiment, lemon thyme sabayon.
    60 €
     
  • Dublin Bay prawns just cooked, shellfish sabayon, edible crab and Granny Smith apple.
    In carpaccio, Ossetra Imperial caviar.
    70 €
     
  • Beaufort cheese ravioli and leek, poultry oyster, Albuféra sauce and black truffle.
    Boiled egg with truffle and “mouillette”.
    70 €
     
  • Ossetra 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 in tartar, potatoes, rye bread, pine dressing and pike roe - 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, grilled white asparagus, cedrat and sauce with mountain honey and Mont Blanc saffron.
    80 €
     
  • Char fish in two ways :
    - half-smoked, crayfish, root vegetables and sobacha stock - snacked, “Cévennes” sweet onions cannelloni, bacon and black truffle.
    80 €
     

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 €
     
  • Maltese orange, tarragon, smooth cream and smoked almond.
    26 €
     
  • Buckwheat and Brasilian 100% Arabica coffee.
    26 €
     

Meat

  • Lacquered free range milk- fed veal sweetbread minute applewood smoked,
    Zitone n°19, seasonal mushrooms, green asparaguse from Robert Blanc, homemade cider 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 €
     

Wines

 

 

 

 

 

 

 

 

 

Practical information

Schedules restaurant Albert 1er

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

Weekly closure

  • Tuesday lunch
  • Wednesday and Thursday all day

Annual closure 2020

Opening date on Friday 19th June 2020.

 

* 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 at -50%! 'Last Minute Gastronomy' By ordering our ‘Maison de Savoie’ taster menu, accompanied by a selection of wines…


Nos coffrets cadeaux se déclinent en une collection de tous les plaisirs, à offrir en un clic depuis notre boutique en ligne.

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