Hotel Les Servages D'Armelle
The bijou Hotel Les Servages d'Armelle is a charming property located on the slopes above the resort centre of Les Carroz. Originally a farm building dating back to the late 1700's it was taken on in the 1990's by Armelle (a former French national team ski racer) and her husband, the local doctor, and turned into a small, charming hotel.
Armelle and her husband took on a new up and coming chef, Pascal Flecheau, in 2002 and he has been there ever since, slowly transforming the Les Servages d'Armelle into a culinary destination of repute. With two Gault et Millau toques and 3 Michelin forks you know that the cuisine here is of the highest order. Chef Flecheau's John Dory fillets with squid cooked on the plancha is just one delicious dish example... amongst others.
There are six individually decorated rooms in the main hotel and some further guest rooms in the chalet opposite. There is a separate chalet residence with some further rooms for larger parties. If taking all rooms for single use the max number of guests is 14. If using the rooms as doubles or twins the maximum number is 27 guests (although 3 extra sofa beds can be used for children making an absolute total of 30 guests)
The hotel is in a truly ski in ski out location on the Servages piste which leads down to the ski school meeting point and the main gondola station. The walk down to the resort centre takes about 15 minutes but guests may prefer to use the free bus service (which stops virtually outside the hotel) for the return journey.
Although this is a small hotel it is well set up to take group bookings. Corporate clients can use one section of the dining room as a conference space occupying up to 30 people in theatre style seating (or 16 people in U shaped seating).
The hotel has a wonderful intimate atmosphere with just 6 guest rooms in the main building. This along with its ski in ski out position and top quality cuisine makes it a real treat to stay here.