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Sleeps up to 14 (12 + 2)
Chalet Meilleur is a lovely chalet that is located close to the slopes in the Morel area of Meribel.
This traditional Alpine chalet has been given a modern twist by its French owners. The large open fire is perfect for relaxing in front of with afternoon tea or a glass of wine.
There is a double height lounge and dining room with a mezannine walkway and a wall of glass with stunning views of Meribel.
The main chalet has six bedrooms - one double, four twins and a bunk room (not shown on the floor plan). Two of the bedrooms can be configured as triples and so the chalet sleeps fourteen comfortably.
There is also a separate/ con-joined studio attached to the chalet that is available at an additional cost making Chalet Meilleur able to accommodate sixteen persons.
2 x double bedrooms
2 x triple bedrooms
1 x bunk room
4 bathrooms and 4 WC's
Located 100 metres from the Morel chairlift and the piste. In normal conditions it is possible to ski to 10 metres from the chalet boot room. 20 metres to Chez Kiki Restaurant.
10 minutes walk to Meribel resort centre.
Local resort ski bus stops close by
- Wifi Access
- Close to Slopes / Lift
Tea & Coffee in bed
Hot and continental breakfast
Afternoon tea & cake
Four-course evening meal
Beer & house wine
For evening meals the chalet hosts will offer a mix of fine-dining with crowd pleasers in the ratio of 2 to 1 respectively. This means that out of six evening meals, four will be more refined fayre and the other two will be family favourites. To illustrate this, we have put together a sample menu below to cover three days.
Please note that if your group is taking exclusive use of the chalet, your chef will be in touch in advance of your arrival to discuss a menu more tailored to your party.
Tea & coffee, fruit juices
Croissants, pain au chocolats, a selection of cereals, porridge, baguettes, yoghurts and fruits
Sunday – Full English
Tuesday – Bacon & sausage baps
Thursday – Eggs benedict/ florentine
Tea, coffee & hot chocolate, soft drinks
Baguettes, butter and preserves
Sunday – Banana, walnut and chocolate chip loaf
Tuesday – Fruit scones with strawberry jam and cream
Thursday – Victoria sponge
Beer & Wine
Starter: Minted pea puree with garlic prawns, pastry basket & Parmesan crumbs
Main course: Apricot pork log with dauphinoise potatoes, red cabbage, confit shallots, garlic balsamic broccoli & a honey pork sauce
Dessert: Lemon panna cotta with lemon caramel
Beer & Wine
Starter: Garlic & tomato soup with pesto & crème fraiche with fresh baguette & butter
Main course: Chicken Kiev stuffed with Boursin & lardons, root vegetable coleslaw, herb crusted wedges & green salad
Dessert: Sticky toffee pudding with toffee sauce & cream
Beer & Wine
Starter: Mushroom, spinach & goats cheese vol-au-vents with poached egg & pimento cream garnished with chives & red pepper
Main course: 3 Cheese risotto with poached chicken breast & a rocket & parmesan salad
Dessert: Tarte tatin with vanilla ice cream