Restaurant Albert 1er - 1* Michelin


This menu is proposed for lunch and dinner

Menu la Maison de Savoie 176€


  • 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.
  • Lacquered veal sweetbread, homemade cider, celery cooked in a salt crust.
  • Beaufort and pine-bud honey.
  • 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.
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
  • - Dublin Bay prawn / claws foam with lemon- thyme / zucchini
  • - Lake Geneva dace tartar / beetroot / tarragon
  • - Carrots / citrus / herbs from our garden (V)
  • ***
  • - Bonite fish / Savoy tomato / caper condiment / Bottarga di Tonno / Choron sauce
  • - Lake Geneva Dace / carrots / meadowsweet
  • - Ravioli / meadows mushrooms / hyssop stock (V)
  • ***
  • - « Excellence » matured duck / turnips / blackberries / tansy juice
  • - Matured beef sirloin minute smoked with wild thyme from our garden / chard and girolle
  • - Kohlrabi risotto / fontina cheese / purslane (V)
  • ***
  • Local, fresh and aged cheeses trolley
  • ***
  • Apricot, « pain de Gênes » and sheep milk ice- cream from « la bergerie d’Ayze »
  • Chartreuse or raspberry soufflé
  • Grand Cru Sambirano chocolate 68%, wild blueberries and tansy ice- cream
  • Blackcurrant and agastache.
(up to 10 years old) for 38€

Children's Menu

  • To be established with the maître d'hôtel

À la carte


  • 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 €


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


  • 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 €











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.

Latest news

2 étoiles Michelin pour notre restaurant 'Albert 1er'
Catégorie : Restaurant 09/08/17

2 étoiles Michelin pour notre restaurant 'Albert 1er'

Guide Michelin

Nous avons le plaisir de vous annoncer que la cuisine de notre Chef Pierre Maillet est de nouveau récompensée de 2* au guide Michelin 2017.

Dîner de la Saint Valentin au Hameau Albert 1er
Catégorie : Restaurant 09/08/17

Dîner de la Saint Valentin au Hameau Albert 1er

Mardi 14 Février 2017

A l'occasion de la Saint Valentin, nous avons le plaisir de vous proposer de venir déguster les menus spécialement élaborés dans nos 2 restaurants:

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