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

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

• Vegetable pâté en croûte,

  17€

  seasonal vegetables, smoked butternut sweetness and summer truffle, rich jus our way

• Heirloom tomatoes,

  18€

  green olive coulis and a balsamic "cloud", crispy cannelloni with fresh goat's cheese and spices

• Sea bream tartare,

  18€

  finger lime and arenka, grilled and marinated baby squid, cucumber gazpacho with borage cress

• Beef fillet carpaccio,

  22€

  cooked pink, pickled chanterelles and summer truffle, duck foie gras crémeux

• King prawns,

  20€

  crispy parcels, confit tomato and basil, tomato pulp and aubergine caviar

• Crayfish tails,

  21€

  mushroom royale with confit ginger, pickled chanterelles and smoked eel, emulsified bisque

• Brook trout,

  32€

  gently cooked, vitelotte potato, roasted little gem hearts and pak choi, watercress jus

• Corsican meagre,

  36€

  skin-roasted, today's shellfish marinière, delicate iodine emulsion with fresh lemon, summer vegetables

• Angus beef hanger steak,

  34€

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

• Rump of veal,

  34€

  roasted with fresh thyme, pearl barley risotto with rocket and wasabi pesto, seasonal vegetables and teriyaki sauce

• Quail,

  38€

  boned and stuffed with foie gras, celeriac with tartuffo, wild mushrooms and short jus

• French lamb saddle,

  37€

  stuffed and slow-roasted, crushed chickpeas, young chard and green vegetables, short jus

• House-made artichoke ravioli,

  26€

  heirloom tomato fondue, broad beans and poivrade, anise-scented "cappuccino"

• Simmental côte de bœuf (for 2 · 1 kg.)✦ Specialty

  94€

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

• Red plums,

  15€

  roasted with verbena, Madagascar vanilla crémeux, almond crumble biscuit and sorbet

• White peach,

  15€

  iced sweetness, melting raspberry centre and olive oil madeleine biscuit

• The real mille-feuille,

  15€

  lightly caramelised, bourbon vanilla and salted butter caramel

• Red berry nage,

  16€

  scented with fresh raspberries and campari, mini lime-confit babas and sorbet

• The gourmand,

  16€

  three of our pastry chef's current inspirations

• Valrhona grand cru chocolate,

  18€

  "the crousti-moelleux", compote and fresh figs, confit and caramelised walnuts

• Cheeses from Maison Guibert

  15€

  a selection of three cheeses, fig chutney and a few 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.