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The Restaurant Albert 1er is closed every Tuesday at lunch time,
Wednesday all day and Thursday at lunch time
Roasted Dublin bay prawn with verbena dressing
"Foie gras de canard" served in two ways:
|* Choice of one service of "foie gras de canard"||50 €|
Farm egg cooked at 62 °c, parboiled morels, mushroom emulsion,
Robert Blanc green asparagus with black truffle, green herb pasta and parmesan.
Red mullet fillets, potatoes cooked in a saffron broth, preserved tomato,
John-Dory fillet, citron, tonka bean, turnips and hollandaise sauce.
| 68 € |
Sole fillet in a light walnut crust, Robert Blanc green asparagus,
Brittany lobster served in two different ways:
|Choice of one service of lobster (1/2 lobster)||59 €|
Roasted Aveyron veal chop, Robert Blanc green asparagus and soufflé potatoes.
|Cut of Wagyu beef, potatoes, country bacon and Reblochon.|
Bresse chicken breast poached, black truffle under the skin,
64€ / pers
"Perle de la Dombes" duck lacquered in an orange crust,
| 60 €|
Spit roasted leg of Pyrenees lamb,piquillo pepper with shoulder stuffing,
Trolley with a choice of fresh and mature French and Italian cheeses.
Dessert trolley with a choice of pastries, fresh fruit, homemade sorbets and ice cream.
Warm Charteuse soufflé:
«Carupono pure plantation» chocolate cake, praline heart and smoked milk ice cream.
Menton lemon soufflé served in a lemon shell, bergamot ice cream and Maltese biscuit.
The earliest strawberries "gariguette" in profiteroles,mascarpone cream,
** Please do not hesitate to contact us for menu propositions for group bookings.