Les Chalets Du Morel (Studio 3 persons), Valmorel, France

• Not all rooms ensuite
• Nearly ski in ski out
• Accommodation only, no travel included

Divided into hamlets scattered around the resort centre, the residence comprises a number of buildings in the traditional Savoie style, ideally situated close to ski lifts, runs and the resort’s facilities.

In every apartment:

- Equipped kitchenette with 2 or 4 electric rings, fridge, microwave grill oven, dishwasher (except studio 3), electric coffee maker and kettle

- Bathroom and WC

- Balcony or terrace

- Bed linen is included and towels can be rented locally

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

- Television

- Public car parking (subject to availability, payable locally from 42.50€/vehicle/week)

Studio 3 persons (20m²): Living room with twin beds and a pull out bed. Please note shower room with WC instead of bathroom.

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