Meriski Adds Super-Chalet For New Season

November 9, 2013 on 10:46 am | In , France, Skiing Snowboarding | Comments Off



Méribel  -  Meriski, specialist in luxury, catered chalets in the French ski resort of Méribel, has added one of the finest lodges in the area to its collection for the new snow-sports season.

Mont Tremblant, which sits in its own grounds minutes from the centre of Méribel, has just completed a major renovation that has doubled the size of the original chalet to offer superb new lodgings for 12 guests. It also has one of the only private outdoor heated swimming pools available in Méribel in winter.

The chalet has six en-suite bedrooms, including a king-size master suite that occupies the whole of the first floor. The interior design balances state-of-the-art architecture and facilities with décor that retains alpine charm through luxurious use of wood.

Guests socialise in a spacious sitting room and a large dining room – both with splendid views of the mountains through double-height windows – and a huge south-facing balcony and sun terrace with hot tub. The atmosphere is made cosy at night with open fires.

Other facilities at Mont Tremblant include a cinema room with surround sound, a further sitting room with a bar, a playroom with Nintendo Wii, wi-fi and top technology including an Apple Mac computer, flatscreen TVs and iPod docking stations, a ski room with heated boot and glove rack, and a garage and carport for up to three cars. The chalet is available for exclusive hire from €19,800 per week.

Mont Tremblant is one of eight chalets offered by Meriski, which has a formidable reputation for offering superb accommodation, fine service and food of a minimum 2 AA Rosette standard. All chalets come with a dedicated host and chef, food and beverages include breakfast, afternoon tea, four-course dinner with canapés and a glass of fizz on six nights, wine, beer and soft drinks are complimentary, and bathrooms feature L’Occitane toiletries. Lift passes can be pre-ordered and delivered, and a luxury chauffeur service runs from 8am to 10pm daily. Meriski’s qualified nannies run a crèche and are available for private bookings. MeriKids, a holiday club for six- to 12-year-olds, is available in the
school holidays.

Meriski chalets, which sleep between eight and 14 guests, are an excellent choice for groups of friends or families, with most offering split as well as exclusive bookings. A week typically costs £6,950 for exclusive use, and from £695 per person for split bookings. They are available from 8 December 2013 to 13 April 2014. Prices exclude travel to and from the resort for ultimate flexibility.

Méribel is part of the world’s largest linked ski area, sitting at the heart of Les Trois Vallées, with more than 600km of slopes offering on- and off-piste action. Non-skiers can enjoy snow-shoe lakeside walks, an Olympic-size swimming pool, gym, spa, ice-skating rink, bowling alley and cinema. And the resort has a vibrant restaurant and bar scene.

News for the coming season from Méribel includes the opening of a fun area in the Espace Ski Cool enclosure, with two new runs, children’s games, and rest area. The resort will host a series of high-profile sports tournaments, including the French Alpine Skiing Championships (17-24 March), with many competitors fresh from the Sochi Winter Olympic Games. And a new selection of ski passes will be available for use across Les Trois Vallées.

To book, call 01285 648518 or visit www.meriski.co.uk
Follow Meriski on Twitter @meriskimole and at Facebook.com/meriski

Meriski has been providing accommodation in Méribel for more than 25 years. Since a management takeover in 2008 by Ruth Gallop, former marketing director for Luxury Family Hotels and a current director of Congham Hall Hotel in Norfolk, and Huw Davies, former operations manager for Abercrombie & Kent, the company has built a reputation for fine service and excellent food. Chalets are chosen for their superb aspect and luxurious interiors and staffed by friendly and efficient hosts. Chefs are handpicked for their flair and passion for food, and all have worked in establishments producing dishes to a minimum 2 AA Rosette standard.

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