Restaurant Lamartine
Route du Tunnel, 73370 Le Bourget-du-Lac, France
© Restaurant Lamartine
© Restaurant Lamartine
© Restaurant Lamartine
© Restaurant Lamartine
© Restaurant Lamartine
5 PHOTOS
© Restaurant Lamartine
© Restaurant Lamartine
© Restaurant Lamartine
© Restaurant Lamartine
© Restaurant Lamartine
Practical information
- Location
- Le Bourget-du-Lac
- Chef
- Pierre MarinValentin Marin
- Cooking
- French | Gastronomic | Local
- Services
- Access for people with disabilities, Private Parking
- Style
- Elegant, Exceptional setting, Romantic, With family
Budget
(€)
Indicative price per person (excl. drinks)
69 to 140
Gault&Millau's review 2026
15,5/20
Remarkable Restaurant
For three generations, the restaurant has overlooked Lake Bourget, facing the Bauges Mountains and the Croix du Nivolet. People come here with their families to relive memories, create new ones, and gaze out at this immense lake, which alone is almost worth the trip. At lunchtime, the experience starts at €69; in the evening, the “flavors” menu at €115 offers a true immersion into Valentin Marin’s cuisine. Sun-kissed red mullet kicks things off, followed by a thin tomato tart with slowly stewed fruits. Next comes the seafood soufflé with crab, and that’s when the meal really takes off. The crab meat is paired with burnet, tarragon, and basil. The herbs aren’t just for decoration: they bring out the briny notes, refine the dish, and give it a lightness. The vegetable tart that follows is enormous and prepared right in front of the guest; it’s almost sculptural. You’d think it had come straight from the Cours Saleya in Nice. The vegetables are stewed and concentrated. It’s constructed like a dessert, as beautiful as it is delicious. But it’s with the Arctic char that Valentin Marin reveals his true hand. The fish arrives like a work of art: carrot purée, a delicate stuffing, a splash of lemon, and sauce served on the side. It’s up to each diner to choose the intensity—and above all, no fat to mask the flavors. The taste stands on its own; it’s precise, clear, and light. Even the cheese platter refuses to be ordinary: Anne Marmottan’s Tignes persillé, along with tommes from Savoie and Chartreuse. Then the apricot: compote, accompanied by a delicate petal-like garnish and whipped cream flavored with meadowsweet. Valentin Marin already has a remarkable command of balance between acidity and sweetness. We’d now like to see him take more risks with bitter and astringent flavors—those that unsettle a bit before winning you over completely. Haute cuisine isn’t destined to be merely pleasant. It’s a fine line to walk, and it could very well become his signature. And then there’s the wine. A superb wine list, excellent by-the-glass selections, and Savoie wine flowing into the glasses like the lake beneath the windows. Mondeuse and Jacquère aren’t just trendy accessories here—they tell the story of Charlotte, her family, and her region. As for those who dream of turning all fine dining establishments into alcohol-free sanctuaries, they’ll find more compliant venues elsewhere. Here, wine remains the master of the house. That, ultimately, is what we love about Lamartine. The restaurant doesn’t ask its guests what it should become. It knows where it comes from. Now it’s up to Charlotte and Valentin to write the next chapter.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
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