Val Thorens sits at 2,300 meters in the Tarentaise Valley of the French Alps, making it the highest ski resort in Europe. As a central hub of the Les Trois Vallées ski area, it offers access to over 600 kilometers of linked slopes, one of the largest in the world. For frequent-flier hotel travelers, the resort provides a unique high-altitude base for winter sports enthusiasts seeking extensive terrain and reliable snow conditions. The compact, car-free village center ensures easy access to lifts and amenities, catering specifically to those prioritizing convenience and alpine prestige.
🕐 Europe/Paris · 💱 EUR
Opt for hotels in the village center to ensure walking distance to ski lifts and dining. Given the high altitude and cold winters, prioritize accommodations with underfloor heating and dedicated ski storage facilities for maximum convenience.
There is no direct airport access. Travelers typically fly into Geneva or Lyon, then take a bus or train to Modane, followed by a shuttle to Val Thorens. The village is car-free, relying on ski lifts and walking for internal transport.
Winter (December to April) is peak season for skiing with extensive slope access. Summer offers hiking and mountain biking, but hotel availability may be limited compared to the winter months, requiring early planning.
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In a magnificent hotel set 2 345m above sea level, this high-flying restaurant is well worth the climb. The eye-catching interior decor sets the tone for exploring the chef's inspired creations based on meticulously sourced high-quality ingredients: scallops with mushrooms from La Motte-Servolex; venison fillet with clementine and beetroot; AOC Bresse chicken served two ways. Right through to the desserts, the dishes are a resounding manifestation of consummate technical skill and a determination not to be just another luxury hotel restaurant.
WebsiteAt this chic restaurant perched at the top of the resort (altitude 2 400m), chef Éric Samson, assisted by his son Swann, pays tribute to the food of his three favourite areas: his native Brittany, his adopted home of Savoie and his beloved Périgord. His cleverly devised multi-course single set menu draws on all three terroirs with finesse: the famous "diamant noir" ("black diamond"), ie black winter truffle, takes pride of place, with organic scrambled eggs; matured abalone and Breton buttermilk emulsion; hay-cooked Roscoff onions, summer Beaufort cheese royale… and textures of poached pear wi
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
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