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LEO-PAUL restaurant menus

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NOS MENUS

RESTAURANT LEO-PAUL AIX-LES-BAINS

The LEO-PAUL restaurant is the meeting of two people who are full of life, passionate, authentic… and serious too. For Catherine AITIS, the owner of the premises, Restaurant LEO-PAUL is a “coup de coeur”. Shortly after acquiring it, she fashioned it in her own image. As a lover of good food, she needs a chef who matches her style, culinary quality and mindset. It was only natural that she should approach Chef Gilles BLONAY.

Since 2018, he has been deploying his know-how and instilling his good humour in the LEO-PAUL restaurant. The setting, the universe of the address, are all important in the pleasures of the table. So, in 2019, Catherine AITIS is renovating the restaurant, getting fully involved and choosing a combination of rococo and art-deco in homage to the history of the place, combined with contemporary elegance, firmly anchored in the present.

If there’s one thing that Catherine AITIS and Gilles BLONAY have in common, it’s the gastronomic pleasure they want you to experience and share.

You’ll soon be able to discover the new seasonal menus, which will change with the menu at the beginning of November!

Déjeuners & dîners

MENU PLAISIR 57 €

Mise en Bouche
*****
Senses Awakening
*****
Cream of chestnut soup, Mushrooms of the moment,
Juice and Truffle Fragrance Emulsion,
Soft-boiled egg from Entrelacs Farm : Le Bonheur est dans le Nid

Or
Pink Savoy trout from the « Maison Petit »,
Gravlax style with a hint of pink berries,
Cauliflower Mousseline with Sesame Oil and Shellfish Juice Emulsion

*****
Sea bream, mashed potatoes with mild garlic,
Black Garlic, Guanciale, Watercress and Parmesan Coulis

Or
Supreme of guinea fowl with two types of cabbage,
Acidulated Cider, Pear and Apple Juice

*****
Alexandre’s Lemon Muse
Yuzu, Combawa, Timut Pepper and Tonka Bean

Or
Chestnut tasting with subtle orange and tangerine flavours
*****
Mignardises

MENU EXQUIS 72 €

Mise en Bouche
*****
Senses Awakening
*****
Cannelloni of crabmeat, wakame, celery and courgette,
Wasabi and Yuzu Lemon Subtlety

Or
Pork cheek confit in open raviole,
Remoulade Celery Horseradish, Asian-Scented Juice

*****
Back of venison in harmony with butternut,
Dark chocolate juice with juniper and chestnut crumble

Or
Saint Jacques just Saisies,
Emulsion of Langoustine Juice, Carrots from Les Sables de Créances

*****
Chocolate Fir, shortbread biscuit with fleur de sel
Or
Pear and Hibiscus, Vanilla Ganache
*****
Mignardises

DECOUVREZ LA CUISINE

DU CHEF Gilles BLONAY

Generous & gourmet cuisine!

Having worked in prestigious establishments such as the Elysée under Mitterrand, Guy Savoy*** and the Bateau Ivre** in Courchevel, he established his reputation by orchestrating the kitchens of La Grange à Sel*, on the shores of Lac du Bourget, which was awarded 1 star in the Michelin Guide for 18 years. While the high standards of gastronomic cuisine are evident in its dishes, they are also spiced up with a generous pinch of gourmet goodness spiced with mischief!

Déjeuners & dîners

MENU EVASION 92 €

Mise en Bouche
*****
Senses Awakening
*****
Roast langoustines, semi-cooked chicory,
Juice with orange peel and sweet spices

*****
Saint Jacques just Saisies,
Emulsion of Langoustine Juice, Carrots from Les Sables de Créances

*****
To revive your taste buds!
*****
Heart of calf sweetbread,
Season’s Small Vegetables, Syrupy Juice, Grapes, Green Pepper

*****
Choice of dessert à la carte
*****
Mignardises

MENU EPHEMERE 36 €

servi uniquement en déjeuner les mercredis, jeudis et vendredis

Mise en Bouche
*****
Snack Tuna
Sweet and Sour Sauce
Celery and turnip mousseline
With walnut oil and miso

*****
Pavé of Omble Chevalier
Chicken stock and Guérande salt
Potato Butter
And Vegetables of the moment

*****
Revisited Vacherin, Chartreuse and Mandarin
*****
Mignardises

MENU JEUNE GOURMET

Jusqu’à 12 ans Plat / Dessert - 16.00 €
Entrée / Plat / Dessert - 19.00 €

Plate of Rullier charcuterie and condiments
*****
Meat or fish of the moment, mashed potatoes, vegetables or home fries
*****
Ice cream, or sorbet or Chocolate cake

FETEZ LA NOUVELLE ANNEE !

Le Chef Gilles BLONAY et son équipe vous régalent...

For New Year's Eve and New Year's Day

It’s already time to celebrate the New Year!
What better opportunity to savour life?
Chef Gilles BLONAY, his second-in-command Nancia ANDRIANTSALAMA and their team have come up with two tasty festive menus to get you off to a delicious start in 2024!

Réveillon et Jour de l'an

SAINT SYLVESTRE 2023 - DINER 150 €

Mise en Bouche
Lollipop of Foie Gras Pistachio & Macaroon Tourteau Salmon

*****
To awaken your taste buds
Roasted Prawns, Orange Peel Jus and Litchi Emulsion

*****
Raw marinated scallops,
Caviar and Lemon Caviar

*****
Lobster ravioli,
Warm Mushroom Vinaigrette,
Roast Juice and Truffle Scents

*****
wild bass golden cooked on its skin
Cromesquis of Snail and Cream of Black Garlic

*****
Get your appetite back
Limoncello with Sorbet

*****
Pigeon like a Rossini, Foie Chaud and Truffles
Butternut Cabbage Stuffed with Morels

*****
Truffled Brie de Meaux
*****
Chocolat Coco
*****
Spice Apple
*****
Mignardises

JOUR DE L'AN 2024 - DEJEUNER 78 €

Mise en Bouche
*****
Senses Awakening
*****
Our Low Temperature Cooked Foie Gras,
Carrot and ginger marmalade,
Dried Fruits Compote and Toast

*****
Open scallop raviole,
Truffled Potatoes Butter
with Guérande salt and chicken stock
*****
Warm goat’s cheese crisp with smoked bacon
*****
Chestnut tasting
With subtle orange and mandarin flavours

*****
Mignardises