Pascal Flécheau, a native of Les Rosiers-sur-Loire, learnt his craft alongside Jean-Claude Garzia and Eric Pras, former winners of the coveted "Meilleur ouvrier de France" title (France's Best Chef of the Year). Pascal Flécheau spent nearly 10 years travelling before settling at Les Servages d'Armelle in June 2002.
Both inventive and refined, the gourmet restaurant's cuisine showcases traditional dishes with a modern twist.
"...One thing is for sure: the chef loves his job, and his passion is contagious. His cuisine is modern, refined and generous, featuring produce of the highest quality, such as fresh fish and seafood. His John Dory fillets and squid cooked on the plancha are just one delicious example... from many others..." (3 "Red Forks" in the 2013 Michelin Guide).
His other honours include two "Chef's Hats" in the Gault et Millau guide, and the "Maître Restaurateur" accolade for the restaurant's exemplary quality.
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In a highly cosy atmosphere dominated by the majestic fireplace and roasting spit with unique views over the mountains, each table offers guests an exceptional panorama.
At lunchtime, succumb to the temptation of the south-facing terrace alongside the piste leading to Les Carroz.
The terrace extends into a veranda, where you can savour Pascal's cuisine while admiring the magnificent landscape unfolding before your very eyes.