The boutique chalet/hotel offers 14 en-suite bedrooms across the main house, its sister chalet La Petite Ferme and ground floor apartment.
The rooms are exceptionally spacious and designed in a fusion of contemporary and antique styles. Fickle event planners will warm to the welcome touches throughout. From Cowshed toiletries, Nespresso coffee and their own minivans and Lexus vehicles to shuttle guests.
The biggest surprise was the quality of dining. Having not experienced inclusive ski chalet dining, I guess I was expecting variety on a theme of pasta! Tom, the talented head chef, created stunning menus each evening to much praise from fellow diners. With a cocktail of the evening savoured with tantalising canapes, a four-course dinner with exquisite presentation. With each course introduced, this is far more than the typical chalet fayre ones expects in Europe. With menus including snails, rabbit, beef tartare amongst other delicacies, it will appeal to seasoned taste buds, but an assurance that all tastes are catered for in pre-stay profiling.
The staff throughout are warm, attentive and highly personable. Nicolas, the lodges dedicated Ski Concierge, demonstrated a friendly determination to extract me from the comfort of the Chalet to lure me back to the slopes after my exhausting first day. Thankfully he did! We skied over the border for lunch in Switzerland to a stunning, tucked away restaurant called ‘Lapisa’. The beautifully remote restaurant prides itself on making their own bread, cheese and cured meats. After devouring a cheese fondue in the glorious sunshine with breathtaking views, we were pulled by a rope tagged snowmobile along a long flat ledge to the nearest downward piste.