Lamartine

Facing the lake that was so dear to French author Lamartine, this restaurant has been setting the standard in the region since 1964. Valentin Marin anchors his cooking in this mountain and lake terrain, preparing lake fish with a particular sense of precision: Arctic char with celery and beurre blanc with pike eggs; Savoie lamb with artichoke flowers; strawberry croustillant with tarragon. The elegant contemporary decor and attentive service guarantee a romantic atmosphere.

A Third-Generation Family-Run Michelin-Starred Table (since 1964)

• Lamartine has been a family affair since 1964 and is now led by Valentin and Charlotte Marin, continuing the tradition as a Michelin-starred restaurant on the shores of Lac du Bourget.

A terroir-first kitchen with a single-product philosophy and garden-sourced aromatics

• The kitchen treats produce as the star, with a philosophy of simplicity that lets true flavor shine, using a single product in its various variations and a backbone sauce. Aromatic herbs are harvested from the restaurant's own garden or from mountain pastures, including yarrow, oxalis, anise hyssop, scented geranium and lemon balm.

A lakeside setting optimized for events with a dedicated seminar space

• The restaurant offers a panoramic lake view and a dedicated calm workspace for seminars: a private seminar room for 18 people plus a large terrace with a view of Lac du Bourget, making it a popular venue for corporate events in Savoie.

Signature Ingredients

• Bourget pollan: A flagship freshwater fish of Lac du Bourget; celebrated as the star act of the menu, its pristine, delicate flesh anchors the restaurant’s seafood repertoire and reflects the terroir of the lake.
• Fried perch: Local perch from Lac du Bourget, prepared with light batter to emphasize sweetness and crisp texture while showcasing the lake’s bounty.
• Pearly Arctic char: A prized, pearly white-fleshed fish that embodies the purity of the Savoie waters and serves as a refined centerpiece in seafood preparations.
• Rack of lamb: A signature meat ingredient that highlights Savoie terroir; often treated with subtle herbal accents to balance richness with finesse.
• Sweetbreads: A sophisticated use of offal that demonstrates classical technique and a deep, savory palate, frequently complemented by garden herbs.
• Yarrow: An herb from the restaurant’s garden and pastures; used to impart bright, aromatic notes that lift sauces and plates.
• Oxalis: A tangy, citrusy green employed to add lift and balance to dishes, reflecting the herbaceous profile of the menu.
• Anise hyssop: An herb with delicate anise-like aroma, used to perfume sauces, oils, and infusions for a subtle herbal sheen.
• Scented geranium: A fragrant leaf that adds floral citrus tones to plates, enhancing overall aroma and elegance.
• Lemon balm: A fresh, citrusy herb used to brighten dishes, often featured in garnishes, oils, or light reductions to echo the lake-and-terroir theme.

These ingredients constitute the restaurant's signature approach: a focus on Lac du Bourget’s produce and Savoie’s herbs, balanced by a refined, elegant execution that blends local products with a touch of global inspiration.

Tasting menus

• Menu Goût — €75
• Menu Saveur — €110
• Menu Emotion — €135

Notes

• The MICHELIN Guide page for Lamartine lists an indicative price per person for set menus at €75 to €135 and confirms three tasting menus: Goût, Saveur, and Emotion.
• It also mentions 3-, 6-, and 8-course menus but does not provide separate prices for 3/6/8 courses.

Signature dishes (examples):

• Bourget pollan
• Fried perch
• Pearly Arctic char
• Rack of lamb
• Sweetbreads

Prices for individual signature dishes are not provided in the sources.