Restaurant Albert 1er

Restaurant Albert 1er

An expression of taste.

“It’s simplicity that makes perfection. Things are perfect when they taste of what they are”. Pierre Maillet

Pierre Maillet’s goal, as head chef of our two star restaurant, is to conserve the taste of the produce, respect texture, gently combine things and not spoil them by trying to over-enhance them. Having taken over from his father-in-law, Pierre Carrier, he has upheld the restaurant’s traditions by proposing a subtle, modern and natural cuisine, inspired by the surrounding area.
A cuisine spanning 5 generations that is influenced by the treasures of the French/Italian Alps : Char and Fera from Lake Léman, snails from the Mont Blanc region, sweetbreads, Dombes duckling, Bresse poulard and local cheese, pork and lamb….Dishes subtly enhanced by the herb garden, overseen by Pierre Carrier: wood sorrel, tarragon, lemon thyme, savory, lemon balm, sage, wild thyme, marjoram or burnet.  The Albert 1er’s carte is also influenced by the neighbouring Piedmont region: lemon risotto and « Bottarga di Tonno », crab ravioli on a mousse of curcuma, garden peas and mint bisque, Payot farm goat’s cheese and beetroot gnocchi. From his travels around the world, his childhood in the Toulouse region and training in successful restaurants along the Mediterranean coast, Pierre Maillet has created a selection of flavours and spices with which to season his dishes : line-caught John Dory fillet, citron, tonka beans, turnip confit and hollande sauce, line-caught sea bream with basil in a squid and herb crust, consommé, garlic rouille and croutons; whole roasted Breton lobster served in two ways, with yuzu confit, avocado, grapefruit and Nepalese Timur pepper, or Lobster à la Cardinal with fondant potatoes in coral butter. Perle de la Dombes Peking duckling seasoned with orange and gingerbread, stewed leg and almonds, coriander and homemade lemon confit. Surprisingly wonderful combinations created with seasonal produce and his passion for cooking, creating, inventing and seducing. Tough, relentless work so that the apparent simplicity of the food provides an explosion of flavours and enjoyment.   

Alain Gousse, our head sommelier, will be delighted to advise from the exceptional house cellar – 19,000 bottles with over 1,000 varieties, 646 of which are on the wine list.

Reservation by telephone : +33 (0)4 50 53 05 09
Weekly closure : all day Wednesday , Tuesday and Thursday lunchtimes

Autumn closure
Sunday 2nd November 2014, reopening on Friday 5th December 2014 for dinner

Springtime closure
Sunday 3rd May 2015, reopening on Friday 22nd may 2015 for dinner