Magazine Les 3 Vallées

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Les Belleville Valley

  • In Saint-Martin-de-Belleville, the «Simple et Meilleur» bistro run by 3 Michelin-starred Chefs René and Maxime Meilleur now offers a new take-away service. You’ll find daily specials (trout quenelles & crayfish sauce, marinated fresh fish, Serge Jay’s sérac cheese & steamed potato…), as well as homemade jams and mouthwatering sandwiches made to order using butter from Moûtiers’ dairy cooperative. The bread is exactly the same as the selection served at La Bouitte, cornbread, potato bread…
    the hardest thing is deciding which one to choose!
  • In Les Menuires, the Meilleur family will be opening their Bouche à Oreille restaurant for its first summer this year, at the top of Les 3 Marches chair lift. It’s a great opportunity to try cuisine made using fresh seasonal produce, at an altitude of 2,700 metres.

In Méribel Valley

  • Push open the door to Méribel’s La Galette to sample their cheese speciality dishes and savoury pancakes in a newly refurbished Savoyard setting.
  • Just a stone’s throw from the Altiport, Le Blanchot serves specific menus for cyclists to prepare them to take on the Col de la Loze, or for a post-ride recovery meal.

In Courchevel Valley

  • In Courchevel Le Praz, locals Émilie and Arnaud Rougemont welcome guests to stay in their family-run chalet. The Chalet Jardin d’Angèle has five bedrooms, each named after a mountain flower.
  • A number of Courchevel’s hotels, including the Ecrin Blanc, Fahrenheit Seven and Manali Lodge will be open for their first summer season. At Bistrot Manali, Chef Antony Trezy showcases seasonal produce, with his restaurant open to all, both for lunch and dinner.
  • Treat yourself to a nice cold beer (in moderation of course!) made by locally born Léo Delmau, a ski instructor at the ESF Courchevel 1850 ski school. His brewery, Les Mousses du Dahu is located in the Bozel Valley.

Photo credit: Arthur BERTRAND

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