Gabi Goes to Méribel
By Gabriela Passos
This month, Gabi takes us to the Tarentaise Valley in the French Alps known for its powdery snow, magnificent alpine views, and the best aprés-ski around. Check out our vetted spots to stay, visit and savor.
WHERE TO STAY
Hôtel Le Coucou
Live the Alpine dream at Le Coucou. Perched on the side of the mountain this ski-in/ski-out hotel has all the charms of a classic chalet redefined! Pierre Yovanovitch, the interior designer behind this property, fuses the qualities of a traditional alpine chalet with the whimsical elements of his design style to make a genuine work of art in Hôtel Le Coucou. Embrace the mountain spirit by enjoying the days on the “piste” and the early evenings on the rooftop restaurant–with a spritz in hand.
WHAT TO DO
With the ski season quickly approaching we can’t help but start dreaming of all the things there are to do in Les Trois Vallées, here are a few of our favorites!
WHERE TO EAT
Originally from Monaco and with locations in Saint Tropez, London, and Paris to name a few the partners behind Beefbar bring their first ever location to the slopes. Discover a discrete setting in Hôtel Le Coucou, overlooking the entire French Valley!
La Folie Douce Méribel Courchevel:
Who says you need to wait until the ski day is over for the perfect Après celebration? Join us at La Folie Douce for an afternoon full of champagne showers, dancing, and delicious food! make sure to not get too carried away so you can still enjoy one last run down the mountain.
L’Ekrin by Laurent Azoulay:
For a chic date night after a gorgeous day on the slopes we recommend the exquisite L’Ekrin.
“L’Ekrin is the perfect fit for this elegant, luxury hotel, offering its guests an intimate setting in which to enjoy an apéritif by the open fire to the sound of quiet piano music in the background. Chef Laurent Azoulay, himself the son of restaurateurs, worked at the Oustau de Baumanière and for Chef Pierre Gagnaire before taking the helm here. Skillfully playing with the flavours and traditions of different regions, Azoulay takes guests on a culinary journey through his native Provence and adopted Savoie. He includes the best Mediterranean fish on his menu, alongside ingredients such as pine honey, saffron and snails from the Savoie, as well as vegetables sourced from Eric Roy in Tours. The result is creative and colourful cuisine which is refined and delicate yet also offers some bold combinations.” – Michelin Guides’ quote
Thank you for joining me on this virtual journey through Méribel! Stay tuned for our future trips and don’t forget
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