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 from tuesday to saturday, from 7.30pm
Last order taken at 9.30pm
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 Patrice Vander’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 Evian Resort’s gardeners, where guests are free to meander.
Discover the wine list
View the allergen list
Appropriate dress required: shorts, cropped trousers and flip flops are not allowed. Please note that dogs are only allowed on the terrace.
Chef Patrice Vander
Fine dining takes pride of place at the Hôtel Royal, an establishment of the utmost refinement. The Michelin guide awarded gastronomic restaurant “Les Fresques” a star in 2018. This distinction has since been renewed in recognition of the talent of Chef Patrice Vander, who also oversees the Hôtel Royal's two other restaurants, “La Véranda” and “L'Oliveraie”, of which he is Executive Chef.
A member of the Toques Blanches Lyonnaises and the Collège Culinaire de France, Patrice Vander calls on the best French artisans and uses local produce such as fish from Lake Geneva, regional cheeses, beef from Savoie and poultry from neighbouring Bresse. When he is not sourcing from local craft producers, he is picking the vegetables and herbs that will flavour the day's menu directly from his kitchen garden, the Potager Royal, a miracle of nature and an infinite source of inspiration.
The Chef's delicate, flavoursome cuisine evolves with the seasons. Patrice Vander has also opened his own cookery school at the Hôtel Royal: La Table du Chef, an exclusive venue where he gives classes several times a month, and a popular table d'hôtes for intimate dinners right beside the kitchens.
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.
End of year celebrations
The Hotel Royal invites you to exceptional evenings for the festive season!
Savor our gourmet menus and welcome 2026 in a festive and refined atmosphere.