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Your holiday in complete serenity Space RENTALS : MOBILE HOMES AND CHALETS L’Escale Saint Gilles 10 L'Atlantique 11 Le Fief 9 Port'Land 12 Village de la Guyonnière 8 Interlude 13 La Loubine 14 Well-being 34 holiday destinations Lac de Panthier 3 2 La Pointe du Médoc 15 1 La Ribeyre Domaine les Ranchisses Le Soleil Fruité Le Col Vert Framissima Nature 16 6 Le Logis d'Orres Aluna Vacances 4 31 Le Ranc Davaine L'Hippocampe Limone Piemonte Berrua 17 18 5 Domaine de la Dragonnière Le Clos du Rhône 30 29 Le California 19 24 25 33 23 Col d'Ibardin Les Tropiques 34 22 Les Pins Les 3 Vallées 21 Le Malazéou Holiday Green 26 Villaggio dei Fiori Perla di Mare 20 Rubina Resort 27 28 Lisa Maria 7 Domaine de Champé BOOKING Sunêlia - Le Grand Angle - Avenue Périé - 33525 Bruges Cedex Tel. : +33(0)5 57 14 33 60 - Fax : +33(0)5 57 14 33 61 Email : contact@sunelia.com ONLINE BOOKING : www.sunelia.com 32
Chalet de la Marine, Val Thorens H igh-altitude Val Thorens has always had a place in the hearts of die-hard skiers, with most of its slopes above 2,000 metres and a season that extends all the way to May. A resort known for its uncrowded slopes and wide, well-groomed pistes, Val Thorens is a haven both for intermediates and off-piste aficionados, with a plentiful supply of soft powdery snow providing fresh tracks all winter long. Add to that the magnificent 5km Cîme de Caron run, a huge snowpark for boarders and freestylers, plus the longest toboggan run in France, and ValTho – as it’s affectionately known – easily impresses as much as its fancier neighbours. But these days the resort is also garnering a reputation for some of the best restaurants in the Trois Vallées. And it’s not just Michelin-standard fine dining establishments leading the charge. A fresher, more local, authentic attitude to food on the slopes is ensuring that expectations of cuisine are just as high as HAUTE CUISINE The lofty peaks of Val Thorens are well known for having the best snow in les Trois Vallées, but these days the resort is reinventing itself as a foodie mecca, offering everything from Michelin stars to humble hillside auberges and hotels with rather decent restaurants, inds Jane Wright they are in the village, as ideas, innovation and culinary talent are drafted in to shore up this burgeoning reputation. And most encouraging of all perhaps, is increasing evidence of the farmhouse auberge on the mountain – small eateries created from old farm buildings which promote simple rustic food and artisanal local produce that is home-made and reasonably priced. Pepe Nicolas is the perfect example: a little converted hillside barn that serves traditional Savoyard cuisine to hungry skiers in a warm, cosy ambience. The addition of a sweet fluffy St Bernard pup at the door completes the perfect Alpine tableau. Expect hearty bowls of thick soup served with the local Tomme de Savoie cheese, home-made sausages with polenta, and Grandma Josephine’s myrtle and génépi dessert. At the other end of the scale, Jean Sulpice’s two-Michelin starred L’Oxalys wouldn’t look out of place in one of the world’s great metropolises. The boyishlooking 34-year-old gained his first star at FLY TO geneva seven times daily. FLY TO lyon three times daily. brusselsairlines.com just 26 and it’s not hard to see why. This is precise, inventive cooking, imaginatively combining textures and flavours that awaken the palate. Dedicated to the produce of the Savoyard terroir, the boy from Aix-les-Bains is the proud owner of the highest Michelin restaurant in the world and has several cookbooks to his name. Staff are drilled to military standards and his accomplished wife Magali is his sommelier. The chi-chi set might say Val Thorens has finally arrived thanks to the recent addition of its very own Folie Douce (two other outposts are ensconced in flashier resorts such as Val d’Isère and Meribel). A party-party combination of cocktail bar, restaurant and cabaret show, the Folie Douce is the staggeringly popular slope-side destination that draws bright young things to dance on tables and spend oodles of cash on champagne and cocktails. And that’s just during the day. More interesting, though, is the attached restaurant La Fruitière, a bastion of civilised calm and grown-up dining in <strong>march</strong> <strong>2013</strong> 49
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