An upscale ski resort nestled at the foot of the Mont-Blanc massif, Megève has lost none of its splendor or authenticity. Thanks to its stint on Emily in Paris, it is transforming itself into a festive, epicurean resort. Here's the proof in five addresses.
Lodge Park Hotel
A Megève landmark, this resort is an invitation to laze around and enjoy time with friends. Owned by the Sibuet family, already at the helm of Fermes de Marie and Hôtel Mont-Blanc, the hotel underwent a facelift this winter, earning itself a fifth star in the process. " Thirty years after its opening, we felt it was important to create new suites and an 800-square-meter spa without altering the original trapper spirit," explains Marie Sibuet, who heads the Maisons & Hôtels Sibuet group with her brother Nicolas. Gazelle horn chandeliers, deer antler lighting fixtures, kilim-covered armchairs, trophies on the walls, panther carpeting and a fireplace dressed in river stones... the decor is a mix of inspirations from the Far North and the African savannah. Upstairs, we've gone from 49 to 35 rooms, including 30 generous suites - from 50 to 80 square meters - dressed in Ralph Lauren houndstooth woollens, leather-covered headboards and bedspreads with Native American motifs. But the ultimate is the spa, with its 12-metre indoor pool, Kneipp bath, saunas (including infrared), fitness room and five cabins, one of which is a double.
The Beefbar in the heart of Megève
After Monaco, Paris, St Tropez, Sao Paulo, Mexico City and Hong Kong, the carnivorous brand has set up shop in Megève, in the famous Coeur de Megève hotel designed by Sybille de Margerie. Under the guidance of Executive Chef Thierry Paludetto, the menu features a variety of meats from exceptional farms, such as Kobe beef imported from Japan or Black Angus from Australia, in mini-shawarmas, small kebabs or high-flying bolognese. A tasty, well-traveled table that will delight lovers of exceptional meats!
Beef Bar © Johanna Chaboud
In the footsteps of Henry Jacques Le Même
Famed for shaping the village's identity, this French architect pioneered a new approach to mountain living by building over 200 chalets in Megève, including one for Noémie de Rothschild in 1925 and one for Marcel Dassault. If you're interested in the work of this personality, whose aesthetic vocabulary is recognizable by its graphic and geometric lines, a Savoie Mont-Blanc heritage guide can tell you the story of these houses, including that of Henry Jacques Le Même.
Information from Sophie Blanchin: 06 82 30 48 40
Grands Crus de Fondues au M de Megève
Located on the grounds of the Hotel M in Megève, the typically Savoyard restaurant of the same name invites you to enjoy an exclusive gastronomic experience based around cheese. Historically attributed to our Swiss friends, fondue has been given a new lease of life here, thanks to the inventiveness of chef Thomas Lecomte, who offers a range of great cheeses (Comté, Beaufort, Abondance, Vacherin, Etivaz, etc.), more or less fruity and matured - from 6 to 38 months - and a variety of condiments, breads and accompaniments to personalize this recipe with well-sourced products.
An aperitif in an igloo
Two local mountain enthusiasts, Michael and Alban, have built an igloo with their own hands in the unspoilt Leutaz valley, and are inviting hikers to a gourmet aperitif featuring local produce: sausages, Val d'Arly cheeses and a loaf of bread, accompanied by mulled wine at the end of a snowshoe walk. An unforgettable trip that ends under the stars. By reservation only.
