Restaurant Albert 1er

The Call of the Summit Tasting Menu — A 9-course tasting menu: Local tomato, Trout from Morgex, Green beans and Osciètre caviar, Local porcini mushrooms, Artic char “Charles Murgat”, Aubrac Wagyu Beef or Roast squab, Cheese trolley, Fig, Dessert of your choice

Tout Cochon Pork Menu — House-made country-style pork paté, blueberries compote; Home-made black pudding, Chamoniard ‘farçon’ or Crisp-fried pork trotter, Chamoniard ‘farçon’; Slow-cooked pork, crushed potatoes, baby carrots, green peas; A trio of cheeses from our alpine pastures; Selection of Grandmother’s tarts

Alpine Cheese Trolley — from our alpine pastures

Grandmother's Tarts

with a selection a selection of carrots in a garden tarragon sauce

Roasted Rack of Lamb — sauteed grenaille potatoes, seasonal vegetables, rich sauce

swiss chard ragout with smoked bacon, reduced sauce

Roasted Chicken Supreme — ratatouille, garden herb sauce

Pike Dumplings with Risotto — Nantua sauce and Valdostana-style risotto

with cuttlefish ink risotto and a lemon-butter sauce

Roasted Arctic Char Fillet — pea purée, crunchy fennel with garden herbs

Seasonal Vegetable Gnocchi — house-made gnocchi and pesto

green salad

with mushrooms and Beaufort cheese

Trans-alpine Croûte

Black Pudding — «Carti à la Chirve » style

Calf's Head — boiled potatoes, gribiche sauce

Country-style Terrine — tangy blueberry compote

Trout Duo — heirloom tomatoes, pickled vegetables

crudités, ham, nuts and Beaufort cheese

Menu of the Day (2 courses) — Garden potato salad, smoked trout and horseradish sour cream; Seared hake fillet, buttered garden green cabbage with bacon, Vin Jaune beurre blanc; Le “Vré” de toutes les tartes de la Grand-Mère

Menu of the Day (3 courses) — Garden potato salad, smoked trout and horseradish sour cream; Seared hake fillet, buttered garden green cabbage with bacon, Vin Jaune beurre blanc; Le “Vré” de toutes les tartes de la Grand-Mère

Children's Menu — Beef steak, fish fillet, chicken or pasta; 1 side of your choice: vegetables, pasta, mashed potatoes, roasted potatoes or rice; Assortment of Grandmother’s tarts

Wild Blueberry Mousse — Local meadowsweet, delicate mousse with fresh mountain curd cheese

Peach with Mustard Seed Vinegar — Raw and cooked, garden verbena and mustard seed vinegar

Chocolate Soufflé — Chartreuse sauce and fresh garden herbs sorbet