Residence Charmottoger (6/7 persons), Les Arcs 1800, France

• Accommodation only, no travel included

The area of Charmettoger is just a few minutes away from the centre of Arc 1800 and approximately 300m from the ski lifts. The residence has a total of 51 apartments.

- Equipped kitchenette with 3 hot plates (or 4 ceramic hobs in some apartments), fridge, traditional oven, dishwasher and electric coffee maker

- Bathroom with bath or shower and WC

- Balcony

- End of stay cleaning (except kitchen area) can be organized and paid for in resort

- Bed linen is included and towels can be rented locally

- Television

- Covered car parking is approx. 59€/car/week subject to availability.

1 bedroom + cabin or mezzanine 6/7 persons (40m2):

EITHER Living room with one sofa bed and one pull out bed or two single sofa beds, cabin room with bunk beds and an additional cabin room with three single beds OR Living room with one sofa bed and one pull out bed or two single beds and upper level with cabin room with one bed, mezzanine with two single beds or one double bed and one double or twin bedroom. Please note that a cabin is not a separate room.

These apartments operate on a self-catered basis but for an additional cost a catered service can be arranged.

A catering service is available for those who wish to enjoy the benfits of staying in an apartments whilst not doing the cooking!



This service offers a chalet host who prepares and serves your breakfast, afternoon tea and three course evening meal for the week with wine served during the meal.



The service include 7 x continental breakfast (fresh bread, choice of two cereals, selection of preserves, fruit juice, tea, filter coffee or hot chocolate), 6 x afternoon tea (bread, selection of preserves, fresh baked cake of the day, choice of tea and coffee), and 6 x three course dinner accompanied with wine, followed by filter coffee.



Example evening menus may be:

Starters

- Goats cheese ravioli with sage and tomato sauce

- Green pea soup with bruschetta and roasted red peppers



Main course

- Classic boeuf bourguinon served with caramelised shallots and tarragon accomanied by gratin dauphinois, julienne of carrot and roasted garlic green beans

- Fish pie with lemon and caper beurre blanc

- Vegetable casserole with caraway dumplings



Desserts

- Bitter pots au 'chocolat'

- Sticky toffee pudding served with crème anglaise

- Warm pear tart