Les Sentiers Du Tueda (4 persons studio), Meribel, France

• Accommodation only, no travel included

Ideally situated for access to Les Trois Vallées ski area, these apartments are made up of chalet buildings all built in a rustic Savoyard style. There is a small supermarket and delicatessen close by and the village centre is 500m away, with a number of shops and restaurants.

- Equipped kitchenette with 4 ceramic hot plates, fridge, microwave grill oven, dishwasher and electric coffee maker

- Bathroom and WC

- Balcony

- Bed linen and towels are included

- End of stay cleaning (except kitchen) and 1 x cleaning kit are included

- Telephone (payable locally)

- Television included

- WIFI access in reception lounge (payable locally)

- Limited covered car parking (height limit 1.90m) is approx 55€/car/vehicle, subject to availability (payable locally). Alternative free resort outdoor parking available locally

Studio 4 persons (22-25m²):

Living room with two single sofa beds and a cabin with bunk beds. Please note 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