Residence Alpina Lodge (2/3 persons), Val dIsere, France

• Accommodation only, no travel included

These apartments are hugely sought after as they offer attractive, good quality accommodation right in the heart of the resort on the main road. They are very close to all the shops and the nightlife and are just a short walk to the slopes. There is a bus stop next to the apartments to link you with the other areas of Val d’Isère.

- Equipped kitchenette with 2 or 4 hot plates, fridge, mini oven, dishwasher, kettle, coffee machine and toaster

- Bathroom with separate WC (except studios)

- Balcony

- Beds are made on arrival

- Towels included

- Daily & end of stay cleaning included (except kitchen)

- Television included

- Telephone (payable locally)

- Private ski locker

- Underground car parking is 85-100€/vehicle/week (subject to availability).

Studio 2/3 persons (28m²): Living room with one single sofa bed, one pull out bed and a chair bed for a child under 12 years. A studio for three adults is available on request (subject to availability).

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