Menu 2026 - Restaurant Les Servages d'Armelle
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
April 3, 2026
Chef
Pascal FLECHEAU
Type of cuisine
French
All food photos (32)
Snacks and Appetisers (As an aperitif, a starter to share, snack or “cocktail buffet supper”)
- “Home-made” Country Pâté, Farm-raised ‘Kintoa’ breed Pork from J.C. Navillod.
- €15
- Iberian platter
- €28
- Shoulder ham (50% Bellota), Lomo, chorizo.
- Tin of “Ramon Pena” small sardines in olive oil.
- €12
- Cod fritters with Guacamole
- €20
- Local Mushrooms Marinated in Olive Oil.
- €12
- Italian ‘Taggiasches’ Olive Tapenade with Cantabrian Anchovies.
- €10
Starters
- Pan-fried French Duck Foie Gras.
- €20
- “Organic” pea mousseline, herb butter, pan-fried foie gras.
- Mesclun from Jean Luc and Cécile Raillon with Parmesan shavings.
- €16
- Cured Meat from the Alps, ‘Bianchetto’ Truffles from Italy.
- €22
- Baby spinach leaves and rocket salad, cured meat from the Alps, truffle pecorino cheese, lemon/mascarpone cream, ‘Bianchetto’ truffle.
- “Home” Smoked ‘Bomlo’ Salmon.
- €18
- Lime yoghurt.
- Italian Burratina, “Fileyeur” Monkfish.
- €23
- Burratina, tomato juice with lime and ginger, monkfish poached with sumac, ‘Trikalinos’ poutargue.
- French ‘Violet’ asparagus.
- €20
- Poached asparagus seasoned with a lime, ginger and olive oil dressing, morsels of Faroe Isle smoked salmon.
Fish, Shellfish, Pasta and Risottos
- Crozet "Risotto" with parmesan Reggiano and Morel mushrooms.
- €39
- “Carnaroli” Risotto, Wild Gamba. (possible without garlic or pepper)
- €39
- Pan-fried prawn in olive oil, garlic and ‘Rosiers sur Loire’ sweet “Gorria” pepper, risotto with saffron threads and parmesan Reggiano.
- Coastal cod, Italian ‘Bianchetto’ truffles.
- €47
- Grilled fillet, lemon-infused olive oil, crunchy green asparagus from Les Landes with truffles, potatoes mashed with olive oil.
- Scallops
- €41
- Grilled, fricassee of crunchy vegetables, fresh pasta made by the chef in a Mondeuse sauce.
The “Charcoal” Grill, Served with 5 salad varieties from Jean Luc and Cécile Raillon, Bearnaise sauce. French Fries or Gratin Dauphinois.
- “Herdshire” Prime Rib (UK).
- €58
- Price per person- served for 2 people
- Individual “Angus” Prime Rib (Ireland).
- €65
- “Aberdeen Angus" Rib Eye Steak (UK).
- €55
- Approximate weight 250 gr
- Farmhouse Duck Breast from the “Puntoun” Farm (Gers).
- €48
- French Veal Chop.
- €48
- Thick French (Aveyron) “Mont Lagast” Pork Chop.
- €42
Savoyard Specialities
- Traditional Savoyard Fondue:
- 2 people (400g). €32/person 1 person (300g). €36
- Traditional Savoyard Raclette. €42/person. (Served for 2 people) Tomme de Savoie, potatoes, Parma cured ham, charcuterie.
- €42
- Tomme de savoie, pommes de terre, jambon cru de parme, charcuterie.
- Pela from les Aravis.
- €37
- Potatoes sauteed with onions, dairy reblochon cheese, salad, Parma cured ham.
Brasserie, Children, Snacks
- Les Servages burger, French fries.
- €25
- (180g chopped French beef, tomato, tomme de Savoie, 2 sauces)
- Grilled butcher's burger, French fries.
- €19
- (French beef).
- French chicken “Tenders”, Pasta.
- €18
- Carnaroli Risotto with saffron threads and “Grana Padano” parmesan.
- €18
- Children’s dessert.
- €8
- Small raspberry soup, “Xtrême” vanilla, strawberry or chocolate ice cream cones.
Cheese
- Plate of matured regional cheeses:
- €19
- Small (3 cheeses).
- Plate of matured regional cheeses:
- €25
- Large to share (5 or more cheeses)
Desserts
- Drizzled sorbet.
- €20
- (‘Glace des Alpes’ artisan ice cream maker) - Lemon, vodka - Green Chartreuse, “Les Pères Chartreux” liqueur. - Vanilla ice cream, Aged Rum
- Raspberry soup.
- €158
- Vanilla Crème “Brulée”.
- €14
- Vanilla "Catalan" Cream, French Strawberries.
- €16
- Crème brûlée base, raspberry sorbet, strawberries, brown sugar puff pastry.
- Apple Matafan.
- €22
- Caramelised apple puffed crepe, vanilla ice cream. (15 minutes needed for caramelising and cooking)
- Calvados flamed Apple Matafan.
- €28
- Caramelised apple puffed crepe, vanilla ice cream. (15 minutes needed for caramelising and cooking)
- Kayambe' 72% dark chocolate.
- €22
- Dark chocolate ‘Fondant’, chocolate sauce, vanilla ice cream.
- 45% “Kayambe” milk chocolate.
- €14
- Biscuit crumble
- Ice creams and Sorbets. 1 scoop.
- €4
- (Vanilla, Lemon, green Chartreuse)
- Ice creams and Sorbets. 2 scoops.
- €7
- (Vanilla, Lemon, green Chartreuse)
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