LES SERVAGES D’ARMELLE
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Restaurant offering a beautiful and daring cuisine between tradition and modernity.
Gastronomic. The talented chef Pascal Flécheau, trained with Jean-Claude Garcia and Eric Pras (Meilleurs Ouvriers de France), offers a beautiful and audacious cuisine, between tradition and modernity. You will feast your eyes and taste buds by discovering the aestheticism and the sought-after flavours of his dishes. Mountain herbs, fresh quality produce, just cooked: you will be seduced by this inventive cuisine which gives pride of place to roast meats and delicate lake or sea fish and shellfish. Wood, stones, monumental fireplace, tables set up or sunny terrace opening onto the panorama of the Grand Massif, the setting of the Chalet-Hôtel des Servages is equal to these refined dishes. Lovers of Savoyard specialities will be won over by the creamy porcini mushroom fondue. Snacking for the little hungers.
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Members' reviews on LES SERVAGES D’ARMELLE
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Une seule toute petite critique: manque de raffinement dans la présentation sur les assiettes, juste du cerfeuil et de la ciboulette, ainsi que de l'oxalis. (herbe sauvage)
Prix pas exagéré pour tout ça, mais peut-être un peu cher.
La patronne est une perle de gentillesse ainsi que tout le personnel. La vue est spectaculaire.
les convives ravis.