Restaurant Albert 1er

Frommer's Review

Although the hotel complex that contains this establishment features other, newer eateries, this is the star. You'll dine in one of a trio of cozily decorated dining rooms, with bay windows opening onto views of Mont Blanc and walls accented by rustic artifacts and antique farm implements. Begin with chef Pierre Carrier's broth (fumet) of wild mushrooms garnished with ravioli stuffed with foie gras. Main courses include bison steak with green-peppercorn sauce, superb pan-fried scallops with risotto and lobster sauce, locally smoked salmon with caviar-flavored cream sauce, and foie gras of duck with truffled chicken rillettes. Try the honey ice cream with raspberry coulis. In summer, dine alfresco in the garden.

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