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 condiment

• Sea bream tartare,

  18€

  caviar lemon and arenka, grilled and marinated baby squid, cucumber gaspacho with borage cress

• Burgundy snails,

  22€

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

• King prawns,

  20€

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

• Monkfish tail,

  21€

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

• Haddock,

  32€

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

• Turbot,

  39€

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

• Angus beef hanger steak,

  34€

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

• Rabbit leg,

  34€

  stuffed, confit and grilled, roasted artichoke heart and small vegetables, wild thyme jus

• Crispy ris de veau "grillons",

  38€

  roasted with fresh thyme, early-season baby vegetables and "diable" jus

• French lamb saddle,

  37€

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

• House-made artichoke ravioles,

  26€

  heirloom tomato fondue, broad beans and poivrade artichokes, 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

• Orchard apricots,

  15€

  honey-roasted, crispy brick pastry, almond milk jam and caramelised chiboust cream

• Saint-Honoré,

  15€

  confit cherries, vanilla mascarpone, opaline and craquelin

• The real mille-feuille,

  15€

  lightly caramelised, bourbon vanilla and salted butter caramel

• Red berries,

  16€

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

• Le gourmand,

  16€

  three of our pastry chef's current inspirations

• Valrhona chocolate

  18€

  "grand cru" iced parfait, praliné and raspberry confit, caramelised almonds and red berries

• 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.