Les Allues is a commune in the Savoie department, renowned for housing the Méribel ski resort and its surrounding area. Situated in Southeastern France within the Auvergne-Rhône-Alpes region, it serves as a strategic gateway to the Vanoise National Park and the broader Alpine skiing circuit. With a population of approximately 1,736, the area offers a blend of alpine tranquility and resort infrastructure. For frequent-flyer hotel travelers, staying here provides direct access to high-altitude sports and nature, making it an ideal base for winter sports enthusiasts and summer hikers alike seeking proximity to major mountain attractions without the congestion of larger cities.
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Base yourself in the Méribel les Allues area, which covers the southern part of the commune. This location places you directly within the ski resort zone and adjacent to Vanoise National Park, offering immediate access to both winter sports and summer hiking trails, making it the most convenient hub for hotel guests.
Winter is the peak season due to the world-class Méribel ski resort facilities. Summer offers mild weather perfect for exploring the rugged landscapes of Vanoise National Park. The commune's dual-season appeal makes it a year-round destination for outdoor enthusiasts.
While there is no direct airport in Les Allues, travelers typically connect via nearby major aviation hubs. Once in the area, movement relies on ski lifts and local shuttle services. Frequent flyers should plan their ground transport from the airport to the mountain base well in advance to ensure smooth transitions to their hotel.
mountain in France
mountain in Savoie, France
mountain near the Meribel resort in Savoie, France
cathedral located in Savoie, in France
protected area in France
mountain in France
mountain in Savoie
mountain in France
mountain in France
In this luxury chalet hotel in the heart of the resort, L'Ekrin is a cosy cocoon with furnishings and tableware designed down to the smallest detail (the crockery was specially created by a ceramist from Thônes). Chef Laurent Azoulay crafts creative and refined cuisine that skilfully blends the influences of his native Provence and adopted home of Savoie. Uncompromising when it comes to sourcing, he showcases the finest Mediterranean fish, local poultry and escargots from Savoie in subtle dishes; these are often complemented by side dishes that play on texture and flavour. Highly skilled when
WebsiteYannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces
WebsiteDad René, son Maxime and now Maxime’s children too, Oscar and Calixte, work hand in hand towards a common goal: shine the spotlight on their mountain terroir as they lovingly craft each ingredient, while seeking inspired new ways to prepare regional delicacies. Cheese, fish from the lake, as well as herbs and berries that René picks daily, are at the core of their “intelligent and legible” score. The entire family pitches in here: mum, daughter, daughter- and son-in-law all play a role too, waiting on tables or in the back office. Finally, should you wish to spend the night, book yourself into
WebsiteTucked away in the charming resort of La Tania, a stone's throw from Courchevel, Julien Machet's restaurant invites you to enjoy a culinary experience that is full of personality. Accessible on skis, this unique place sets itself apart with its inspired and authentic cuisine in which local ingredients from Savoie, Piedmont and the Mediterranean rub shoulders with carefully selected ingredients from neighbouring regions. The chef brings out the best in this produce, thanks to contemporary creativity and flawless technique, creating dishes with intense and perfectly balanced flavours. Pies with
WebsiteIn an exclusive setting comprising just four tables, Sylvestre Wahid serves only around 15 lucky guests per sitting. This tailor-made culinary interlude is built around the chef's signature dishes, which he reinterprets at this ski resort location according to his inspiration – think Roscoff crab or a lemon and seaweed dessert. In an open kitchen where he is assisted by his trusted team, the chef displays a marvellous sense of daring, masterfully pairing lobster and crab with ingredients typical of Pakistani cuisine – spices, chilli and lemon acar pickles, lentil dahl etc. Magnificent produce,
WebsiteCourchevel, the quintessence of Alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In this plush, stylish chalet, talented chef Thomas Prod'homme, who trained at L'Oustau de Baumanière in Les Baux-de-Provence, elegantly slaloms between local ingredients, winter flavours and Provençal inspirations. Guided by his memories and personal tastes, he produces high-precision cuisine and does not shy away from presenting bold flavours or comforting, indulgent fare. You can also sense that the chef likes to have fun with his cooking, taking pleasure in the eleme
WebsiteGifted pastry chef Sébastien Vauxion takes guests on a unique journey (with a formula that proved to be trendsetting). His modern, inventive cuisine puts fruit and vegetables centre stage – in fact, this is vegetarian, only without hammering home the point. His highly refined creations are based on complex flavours, each ingredient enhanced by aromatic herbs, spices, citrus fruits and dairy products. Jerusalem artichoke ravioli and cranberries, brown stock and beurre rosé; pan-fried bulbous-rooted chervil with Bauges saffron, sea-buckthorn jus flavoured with orpiment: his "cuisine pâtissière"
WebsiteHigh up in Courchevel, Alpage is the fine dining restaurant of Hotel Annapurna. Under the direction of chef Jean-Rémi Caillon, it promises a unique and exclusive experience. In an intimate space with bay windows and open kitchens, he reinvents the flavours of Savoie by combining peasant traditions with modern touches. Premium ingredients, local plants and produce from the terroir, such as crozets or Chartreuse, come together in balanced and elegant creations. Each dish, underpinned by precise cooking and refined sauces, embodies a subtle blend of nature and technique. Attentive and meticulous
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