Les Fresques - Hôtel Royal

Take a seat in the majestic dining room of this luxury hotel and admire the Art nouveau frescoes by Gustave Jaulmes. The show continues in your plate, as you tuck into dishes, subtly and precisely crafted with premium ingredients: fish from Lake Geneva (arctic char, perch, crayfish...), fillet of Abondance beef smoked in meadow hay, Bresse chicken with foie gras and yellow wine. The modest, enthusiastic chef, Patrice Vander, works only with noble produce, delving freely and frequently into the estate’s cottage garden. The exclusive, sophisticated ambience, like the breathtaking view and the attentive service add the final touch to this fine dining experience rich in gourmet memories.

Michelin-star status and renewal

• Les Fresques has held a Michelin star since 2018, with the star renewed in 2025, highlighting its ongoing recognition for culinary excellence.

Historic frescoes and palace ambiance

• The dining setting resides in the Hôtel Royal’s Salle des Fresques, famed for frescoes by Gustave Jaulmes, contributing to a legendary, art-rich atmosphere that elevates the dining experience.

Eco-certification and exclusive lake-view dining

• The restaurant carries the Ecotable label with 3 macarons, underscoring its sustainable approach.
• Guests can enjoy a terrace with a panoramic view of Lake Léman, and the venue offers an exclusive dining option called Table Amirale at an accessible price.

Signature Ingredients

• Bresse poularde: Supreme portion studded with foie gras in a yellow wine sauce; a signature main course at Les Fresques, highlighting the region's revered Bresse poultry and luxurious use of foie gras.
• Foie gras: A hallmark of haute cuisine, employed to enrich the Bresse poularde and elevate dishes with its richness.
• Wild sea bream: A starter featuring fresh, high-quality seafood and seasonal accompaniments (orchard apples and citrus) that showcase the kitchen's commitment to local produce.
• Perche du Lac Léman (lake perch): Local freshwater fish from Lac Léman, emblematic of Evian's terroir and used in refined preparations.
• Savoy pear: A key dessert ingredient reflecting regional fruit, featured in elegant dessert constructions such as pear with rice pudding and Espelette pepper.
• Rice pudding: Dessert element pairing with Savoy pear to create delicate textures.
• Espelette pepper: Distinctive spice providing warmth and aroma in desserts like the Savoy pear dish.
• Maury wine: Fortified wine used with dessert components to add depth and regional character.
• Orchard apples and citrus fruits: Components cited in the menu for starters, highlighting the focus on fresh, local fruit.

Tasting Menus

• Menu Découverte — €95 per person (excluding drinks)
• Menu Collection — €185 per person (excluding drinks)

Signature dishes

• Pêche du Léman selon arrivage (omble chevalier, perches, écrevisses...)
• Poularde de Bresse au vin jaune

Notes: Prices for signature dishes are not specified in the provided content.