Hôtel Les Servages d'Armelle

This village on the road to the Alps has long benefited from the generosity of the Carthusian monks, after whom the restaurant is named. The menu features well-executed modern cuisine that makes the most of seasonal (and often local) ingredients. The ever-popular 64°C egg is beautifully paired with a tempting medley of mushrooms; the classic beef chuck is slowly simmered in Mondeuse and gentian as well as cervelle de canut (a herby cheese spread); the craquelin chou pastry is served with Grenoble walnut praline, hazelnut ice cream and melted chocolate – comfort food that uplifts the spirits! V

This restaurant is run by a young couple who are passionate about what they do: chef Flavio Ricco and Lola Goudenove. In the heart of the village it has a cosy dining area done out in the style of a lodge. The blend of wood and stone makes for a relaxing feel. The chef prepares traditional cuisine with a measure of creativity, highlighting local ingredients on a set menu (with options). This lunchtime, the chef demonstrated his finesse when revisiting soupe châtrée – a rather hearty Samoëns speciality made with bread, Tomme de Savoie cheese and onion soup, that was followed by a fillet of sea