Front-half of week stays and shorter stays are available, please enquire
Thursday to Sunday
|Sat||01/12/2019||€ 31,250||€ 20,000|
|Sat||07/12/2019||€ 31,250||€ 20,000|
|Sat||14/12/2019||€ 43,750||€ 32,000|
|New Year||Sat||28/12/2019||€ 93,750||N/A|
|Weekend||Thurs||16/01/2020||€ 20,000||€ 20,000|
|Sun||19/01/2020||€ 50,000||€ 37,500|
|Sun||26/01/2020||€ 62,500||€ 47,000|
|Sun||02/02/2020||€ 68,750||€ 50,000|
|Sun||09/02/2020||€ 68,750||€ 50,000|
|Sun||23/02/2020||€ 75,000||€ 55,000|
|Sun||01/03/2020||€ 75,000||€ 55,000|
|Sun||08/03/2020||€ 75,000||€ 55,000|
|Sun||15/03/2020||€ 75,000||€ 55,000|
|Sun||22/03/2020||€ 75,000||€ 55,000|
|Sun||29/03/2020||€ 75,000||€ 55,000|
|Sun||12/04/2020||€ 68,750||€ 50,000|
|Sun||19/04/2020||€ 62,500||€ 47,000|
|Sun||26/04/2020||€ 50,000||€ 37,500|
Full experienced team of professionals on hand to help with your stay. See meet the team here. The team consists of General Manager, Michelin experienced Chef, Hosts, Chauffeur’s and House Keepers.
Full Catering 6 days out of 7
Breakfast, continental and cooked to order, freshly prepared for you every day.
Afternoon tea cake, sweet and savoury snacks, bespoke coffee blend exclusive to Le Chalet.
Pre-dinner canapés and Champagne by Ruinart, followed by 4-course gourmet dinner, served on 6 days a week. Unlimited beer, fine wines and spirits bar available for the duration of your stay.
Two luxury 4x4 minibuses available 24hours a day and included from 08.00 to 23.00 every day for unlimited travel in the Valley of Chamonix.
Full pre-arrival holiday planning and concierge to help organise all aspects of your holiday.
Le Chalet is fully committed to setting the highest environmental programm, sourcing most of our food and beverage ingredients locally. For example our Beer is brewed in Chamonix by Big Mountain Beer Co. Food such as meat, cheese is all soucred from local farmers, farm direct to table ethos. Vegetables all organic. Even our honey comes from our on-site beehive. Le Chalet has a very low carbon footprint, strict recycling policy, sustainable seafood/fish, limited use of disposal plastics. Even the building was constructed using local wood, and sand from the river Arve just 500m away