Carte & menus
Restaurant Albert 1er - 1* Michelin


Lunch menus
Except on bank holidays

Menu option 49 €

  • Amuse bouche
  • Un plat à choisir dans le menu Petite Fête Gourmande du Marché
  • Chariot de fromages ou desserts
  • Petits fours, mignardises et chocolats

Menu option 102 €

  • A starter and a dish from the 
"Petite Fête Gourmande" menu
  • Cheese OR desserts
    (Cheese supplement at 15€)
  • Bite-sized chocolates and desserts
  • Including two glasses of wine chosen
 to compliment with the menu
Lunch and dinner menus
Changes daily

Petite fête gourmande du marché - 110€

  • Mackerel in two different ways:
    - cooked in a salt, celery and coffee - over the flame, coffee sabayon
  • Line caught whiting fish with thyme- lemon viennoise,
    confit fennel, seashells and saffron marinière stock.
  • Roasted free range pigeon breast,
    sour red cabbage, the legs in a pie with cabbages and foie gras.
  • Trolley with a choice of fresh and matured cheeses OR dessert trolley with a large choice of pastries, fresh fruit and homemade ice cream and sorbet.
  • Cheese and dessert trolley (15€ supplement)
  • Petits fours
    Mignardises et chocolats
Served every day except Friday and Saturday evenings and bank holidays

Menu du Jour - 73 €

  • Two dishes chosen from the Petite fête gourmande du marché menu
  • Cheese OR dessert trollies
    (Cheese supplement at 15€)
  • Bite-sized chocolates and desserts
Up to 10 years old

Children’s menu - 38 €

  • For your children, we will compose a menu together
This menu is only proposed for an entire table

Menu de la Maison de Savoie, taster menu covering earth, lake and Mont Blanc - 176 €

  • Duck foie gras just cooked with salt, sweet onion stock,
    seasonal mushrooms and “mouillette”.
  • Lake Geneva half-smoked dace, Val d’Arly goat cheese and watercress.
  • Beaufort cheese ravioli and leek, poultry oyster, Albuféra sauce and black truffle.
  • Lake Geneva perch fish in two cook, crayfish with lemon thyme foam and Ossetra caviar Imperial.
  • Snacked char fish, cereals,
    “Cévennes” sweet onions, alpine pasture beef and black truffle.
  • Meat course to choose “à la carte” in the MEAT part
    (choice of poularde for two person).
  • Fontina cheese, crispy chestnut and Savoy pear.
    Or Local, fresh and aged cheeses trolley. (15€ supplement)
  • Blood orange, saffron and confit cédrat lemon, limoncello soufflé.
  • Passion fruit, Arcato chocolate 66% of cocoa and caramel.
  • Bite-sized chocolates and desserts
  • With food and wine pairing
    (served by the glass)
    + 95€ per person
  • Prestige food and wine pairing
    (served by the glass)
    + 200€ par person
Menu example508.07 KB

À la carte


  • Raw and cooked scallops, butternut squash and orange,
    coral juice with green shiso.
    65 €
  • Dublin Bay prawns just cooked, swimming crab juice, edible crab in vegetal celery ravioli.
    In tartar, Ossetra Imperial caviar.
    70 €
  • Beaufort cheese ravioli and leek, poultry oyster, Albuféra sauce and black truffle.
    Boiled egg with truffle and “mouillette”.
    70 €
  • Ossetra or Sevruga 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, Val d’Arly goat cheese and watercress. - 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 with lemon thyme, sweet potatoes, carrot and lemon thyme sauce.
    80 €
  • Char fish in two ways :
    - half-smoked, crayfish, root vegetables and sobacha stock - snacked, cereals, “Cévennes” sweet onions tart, alpine pasture beef and black truffle.
    80 €


  • Roasted free range milk- fed veal, chestnut gnocchi,
    cabbages, black truffle and black cardamom 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 €


    30 €
  • For the cheese, we propose you one wine pairing with three glasses (4cl)
    selected by the sommelier.
    33 €


  • 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 €
  • Blood orange, saffron and confit cédrat lemon, limoncello soufflé.
    26 €
  • Altapaz chocolate from Guatemala, fresh raspberry
    and passion berry sorbet.
    26 €
La carte518.4 KB











Practical information

Schedules restaurant Albert 1er

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

Weekly closure

  • Tuesday lunch
  • Wednesday all day
  • Thursday lunch

Annual closure 2020

  • From Sunday 3rd May to Friday 22th May 2020 reopenning for the Friday dinner.
  • From Sunday 18th October to Friday 4th December reopenning for the Friday 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

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