Traditionally furnished, the space has been used to its maximum potential and whilst the lower downstairs bedrooms are quite small, much of the old character remains throughout. The living room has a wonderful, large stone fireplace where relaxed evenings with a glass of wine can be enjoyed after a hard day's skiing.
1 double bedroom with en-suite bathroom
1 twin/double bedroom with en-suite bathroom
2 twin/double bedroom with en-suite shower room
iPod docking station
Single footing steep open tread staircase to mezzanine level and master bedroom
TV, DVD & CD player, selection of DVDs/CDs
South-west facing balcony
Ski room and heated boot rack
Chalet staff live in
Cosy sitting area on mezzanine
Our ski hosts will show around the resort and Three Valleys and introduce you to some of the finest skiing and mountain dining in the world.
You will be in fine fettle after a hearty breakfast of muesli, cereals, yoghurt and fruit juice, accompanied by locally baked bread, croissants, pain au chocolat and cooked breakfast. Diet-defying homemade cakes or cookies are prepared by your chalet hosts ready for your return from skiing.
Shortly before dinner you will be invited to enjoy a complimentary glass of fizz and canapés with your fellow guests.
The chef will carefully prepare a four course dinner for you - making the most of the local produce and their own culinary experiences - the perfect way to end the day, rounded off by coffee, port and chocolates by the fireside.
A range of French wines have been carefully chosen by our panel of tasters to enhance your enjoyment and compliment our menus. There are also local wine suppliers that will provide a larger choice of wines at an additional supplement if you prefer. Champagne is served with canapes on the first night of your stay and a range of beers, port and soft drinks are available on a complimentary basis throughout your stay.
A Typical MENU
Canapés of Parma ham, cornichons & Reblochon toasts, and a Camembert fondue with bread sticks.
Risotto Al Verde with basil pesto, pine nuts, Parmesan and blue cheese.
Pork fillet wrapped in Parma ham with a wild mushroom sauce on a bed of wilted spinach. Served with spicy lentils and steamed broccoli.
Lemon Tart with sweet mascarpone and fresh raspberries.
Cheese Board with a selection of local cheeses, biscuits and fresh fruit.
Tea or coffee with chocolates.
200 pounds person to secure the booking.
Daily clean with linen change midweek.
All linen and towels provided.