The style is a blend of relaxed informality with the standards and efficiency of a good hotel.

All bedrooms are en suite hotel standard which are serviced daily, except on the one staff day off.

The cuisine is best described as bistro style, many guests comment that the standard is above hotels they have used!

The professional chefs work from the well established Ski Miquel Cook Book, having passed the tough pre-season training course.

Guests meet for canapés in the lounge; dinner includes complimentary wine, three courses, completed by cheese and coffee

After ski tea is served late afternoon. A social way to save on costly bar snacks and very welcome to parents during the school holiday period.

Three of the chalet-hotels have hot tubs, an excellent venue after skiing.