Hôtel Gallia · Aix-les-BainsOUR MENU — Restaurant in Aix-les-Bains

Two journeys to discover the chef's spirit, in three courses.

• Garden peas, French style,

  17€

  creamy burrata and smoked duck breast, crystallised lettuce leaf and pea espuma

• Green and white asparagus,

  18€

  chilled soup, pecorino crumble, violet mustard espuma and artisan sardine condiments

• Ceviche,

  18€

  bluefin tuna and prawns with house condiments, "Ajo blanco" gazpacho, corn lace tuile and avocado espuma

• Burgundy snails,

  22€

  "caged" in crispy potato, wild nettle soup and pesto, celeriac crémeux

• Crispy cannelloni,

  20€

  crabmeat with wasabi, sliced whelks with tomato, finger lime, spring onions and artichoke

• Monkfish tail,

  21€

  gravlax-style, chorizo crisps, piquillo pepper pulp and poivrade artichokes, fresh herbs

• Haddock,

  32€

  slow-cooked, gratinated sabayon with confit lemon, fresh pasta and tangy tomato coulis

• Turbot,

  39€

  pan-seared fillet, shellfish jus with yuzu pearls, white asparagus and spring vegetables

• French beef hanger steak,

  34€

  roasted in fresh butter, pan-fried baby potatoes and seasonal vegetables, house béarnaise

• French lamb shoulder,

  34€

  confit and crispy, ratatouille reimagined: red pepper espuma, aubergine caviar and crunchy courgettes with thyme flower, reduced jus

• Veal sweetbread "grillons",

  38€

  roasted with fresh thyme, baby spring vegetables and "devil" sauce

• French duckling fillet,

  37€

  honey-roasted, morels and spring baby broad beans with smoked duck breast, bigarade sauce

• "Open" lasagne,

  26€

  fresh pasta, pea mousseline, a few spring chanterelles and verbena cappuccino

• Simmental rib of beef (for 2 · 1 kg)

  94€

  pan-roasted, garlic and fresh thyme, baby potatoes and seasonal vegetables, béarnaise and reduced jus

• First-of-season,

  15€

  strawberries / sorbet / crispy tube / elderflower powder and espuma

• Saint-Honoré,

  15€

  candied cherries, vanilla mascarpone, opaline and craquelin

• The true mille-feuille,

  15€

  just caramelised, with "Bourbon" vanilla and salted-butter caramel

• Red berries,

  16€

  "Méli-mélo", streusel biscuit with confit lemon and crème brûlée / basil espuma

• The gourmand,

  16€

  three seasonal inspirations from our pastry chef

• "Valrhona" chocolate,

  18€

  crémeux and "grand cru" espuma, sorbet and tangy redcurrant confit, lace tuile

• Cheeses from "Maison Guibert",

  15€

  selection of three cheeses, fig chutney and young shoots

The chef works as much as possible with regional produce from small producers, mindful of the environment and the seasons.

• ✦Paul Kleinpeter, notre artisan boulanger
• ✦Boulangerie Sabourdy
• ✦Fromagerie Guibert
• ✦Maison Bobosse
• ✦Alpes Marée – pêche direct
• ✦Vergers Saint-Eustache
• ✦Chocolat Valrhona
• ✦Chocolat Xoco
• ✦Confiturier Savoa
• ✦La boucherie J.A Gastronomie

Do I need to book a table at Le Sens Unique?

Booking is recommended, especially at weekends and in high season. You can book online in a few seconds at table.galliahotel.fr, or by phone on +33 4 79 61 21 09.

Is there a lunch set menu?

Yes — the Back from the market lunch menu, served on Monday, Tuesday, Thursday and Friday: two courses for €27 or three courses for €32. The à la carte menu and the Canaille (€51) and Gourmand (€68) set menus are served at lunch and dinner.

What are the opening hours?

Lunch from 12pm to 2pm every day except Wednesday. Dinner from 7pm to 9pm on Monday and Thursday through Sunday. The restaurant is closed on Wednesday and on Tuesday evening.

Is the restaurant reserved for hotel guests?

No, Le Sens Unique is open to everyone: locals, spa-goers and visitors as well as guests of Hôtel Gallia. The dining room and terrace also welcome groups and business lunches.

Where is the restaurant located?

At 24 boulevard Berthollet in Aix-les-Bains (Savoie, France), inside Hôtel Gallia, a few minutes from the town centre, the thermal baths and Lac du Bourget.

Is Le Sens Unique in the Michelin Guide?

Yes, the restaurant has been selected in the Michelin Guide since 2024. Bistronomic cuisine built on regional produce from small growers, with a cellar of independent winemakers.