Albert 1er

Since it was founded in 1903, this iconic Chamonix establishment has been run by the same family. Chef Damien Leveau’s regional score (Arctic char and whitefish from Lake Geneva, snails from the Mont Blanc area, locally bred pork and lamb) underscored by produce from the herb garden, such as oxalis, lovage, citrus thyme, savory, lemon balm and sage, is served in a stylish, understated interior. The spruce hamlet is also home to Maison Carrier, which serves authentic regional fare in a former Alpine farmstead.

What makes it distinctive

• A Chamonix institution since 1903: the Carrier family’s long running address at the foot of Mont Blanc.
• Two fixed tasting menus: a 9 course and a 7 course option, both built for full table participation.
• A serious cheese trolley: fresh and aged cheeses rolled to the table as part of the set menus.

Signature Ingredients

• Geneva lake dace: lightly cured and used as an opening statement.
• Beetroot and fresh goat’s cheese: paired with capers, fir vinegar, and brown butter.
• Scallops: treated in multiple forms, tartare and pan seared.
• Arctic char: served with horseradish and green asparagus.
• Allaiton lamb: a headline main, paired with red cabbage and caraway.
• Green Chartreuse soufflé: a house dessert, paired with chocolate sorbet.

Tasting menus (dinner)

• The Call of Summits, 9 courses, 194€.
• Alpine Gleams, 7 courses, 167€.

Service

• Dinner only, Friday to Tuesday.
• The menus are served to the full table.

Cooking

• Modern alpine French cooking anchored in the region, with fish, mountain dairy, vegetables, and game moving through the two set menus.