Restaurant menu at Hotel Les Servages D'armelle in Arâches-la-Frasse, France.
Indulge in a beautifully crafted menu that showcases fresh, seasonal ingredients with a modern twist on traditional French cuisine in the heart of Haute-Savoie.
Starters
Pan-fried Duck Foie Gras combines rich duck foie gras with creamy Tarbais beans, finished with aromatic white truffle oil for a luxurious start.
Home-smoked Salmon with Violet Asparagus offers a delicate balance of smoky salmon, tender violet asparagus, zesty lemon sauce, vibrant salmon roe, and fresh young salad leaves.
Sarradelles Snails feature tender snails nestled in a silky potato cream, enriched with garlic oil, parsley, and crunchy elephant garlic crisps.
Mains
Risotto of Crozets with Girolles is a comforting dish blending traditional Alpine crozets pasta with earthy girolles mushrooms, Parmesan Reggiano, and a savory veal jus.
Gambas Carnaroli Risotto features succulent prawns paired with creamy Carnaroli rice, delicately infused with saffron threads and finished with Grana Padano Parmesan.
Scallops with Organic Sheep's Milk Cheese delight the palate with perfectly seared scallops, creamy organic sheep's milk cheese, vibrant spinach, Italian Bianchetto truffle purée, Parmesan Reggiano, and a touch of egg.
Traditional Savoyard Fondue offers a classic Alpine experience with melted Tomme de Savoie cheese served with potatoes, Parma ham, and an assortment of charcuterie.
Desserts
Apple Matafan is a sweet delight of caramelized apple wrapped in a light puffed crepe, complemented by creamy vanilla ice cream.
Raspberry Soup offers a refreshing and fruity finish with vibrant raspberries sweetened gently with sugar.
Drinks and Specials
While the menu focuses on exquisite food, the hotel's polished bar complements your meal with a thoughtfully curated selection of wines and specialty drinks, perfect for unwinding after a day on the slopes or enjoying the warm ambiance by the fireplace.
- Starters: Pan-fried Duck Foie Gras, Home-smoked Salmon with Violet Asparagus, Sarradelles Snails
- Mains: Risotto of Crozets with Girolles, Gambas Carnaroli Risotto, Scallops with Organic Sheep's Milk Cheese, Traditional Savoyard Fondue
- Desserts: Apple Matafan, Raspberry Soup
