Les Fresques
The fine dining restaurant at the 5-star Hôtel Royal***** Palace in Evian, a Michelin-starred establishment since 2018 and also holder of 3 macarons from Ecotable, showcases its exquisitely refined cuisine.
Open Tuesday to Saturday from 7:30 p.m.
Last order taken at 9.30p
Michelin-star cuisine
At the heart of the 5-star Hôtel Royal, The gastronomic experience is depicted at the restaurant Les Fresques with a breathtaking view of Lake Geneva, beneath ceilings painted by Gustave Jaulmes, and a panoramic views from the terrace. Michelin-starred since 2018, chef Yohan Fatela’s table never makes a secret of what adorns its plates. Here, product is king, taking pride of place, and the first bite is synonymous with excitement and grace. Crafted with finesse and precision, the nobility of the menu is also reflected in the environmentally responsible approach to which the chef attunes, which has earned him three Ecotable macaroons. The freshwater fish and crayfish are caught in Lake Geneva, while meats come from producers who contribute to the distinction of the Chablais region.
As for the ingredients for garnishes and condiments, they couldn’t be more wholesome and local. The fruit is harvested from orchards meticulously tended by the Évian Resort’s gardeners, where guests are free to meander.
Appropriate dress required: shorts, cropped trousers and flip flops are not allowed. Please note that dogs are only allowed on the terrace.
Chef Yohan Fatela
A new chapter in gastronomy for the Hôtel Royal
At the Hôtel Royal, a place where refinement is not adornment but a guiding belief, dining is about to experience one of those landmark moments. After twenty five years of gastronomy written by the same hand, a new signature now comes into its own. That of Chef Yohan Fatela. Born in Grenoble, and driven by an innate thirst for learning and exploring new places. With a rare and remarkable international career to his name, forged at leading hotels and a palace hotel, symbols of world cuisine at its very best, he now comes to write a new chapter of the hotel’s culinary excellence.
Yet it all began in a garden, that of his grandparents, who were farmers, where produce was picked, respected and remained true to itself. This guiding principle of integrity towards the produce, and to the person who receives it – forms the basis of his cuisine, with technical expertise serving the true nature of the produce, never for show. Curious by nature, a traveller by vocation, the chef crafts creations inspired as much by local artisans as by influences gleaned from around the globe. The seasons set the tempo, the produce adds the voice, and each dish aspires to offer the rare delight of a moment experienced fully, one of emotion, without being ostentatious.
His vision embraces the full breadth of the Hôtel Royal’s culinary world – its restaurants, Les Fresques and La Véranda, from the first coffee of the morning to the gourment interludes throughout the day. An epicurean at heart, he instills each space with genuine warmth free from any formality: bread to be broken by hand rather than sliced, special attention given to younger guests, these countless details that make a difference, because they are heartfelt. In this way, the hotel continues its legacy - with the quiet grace of an epicureanism that is generous, open-minded, and profoundly true to the hotel’s spirit.
The Hot Drinks Ritual
At a 5-star Palace hotel, the details are what brings perfection and perfection is more than just a detail. The hot drinks ritual at the Michelin-starred restaurant Les Fresques is an unmissable experience.
Discover the rich and fascinating world of tea with a selection of rare teas and a wide array of natural aromatic herbal infusions from the Royal’s kitchen garden. Every detail has been carefully considered, from the infusion time to the choice of teapot, not forgetting the tasting tray, making use of an infuser and an hourglass timer.
A ritual specially designed for Les Fresques, created in collaboration with Carine Baudry, flavour specialist and tasting expert.
