Wellness 100% alpine
Looking for a moment of pure relaxation? Visit one of our 3 Pure Altitude Spas to discover our signature treatments and our eponymous line of cosmetics with mountain plants. Alp-Cells Gold Leaf Repair treatment at the legendary Spa des Fermes de Marie, Le Secret du Skieur massage at the chic Nordic Spa in the Lodge Park, or White as Snow treatment in the igloo atmosphere of the Spa at Hôtel Mont-Blanc. Here, we use the best of nature and the mountains to recharge your batteries.
Savoy cake and hot chocolate at Les Fermes de Marie
A must-see event of the day at the Fermes de Marie: the snack! You'll love the Savoy cakes, homemade cakes, whipped cream waffles and soft cookies, all wrapped up in the furry sofa. And don't miss the signature hot chocolates of the house, ultra-comforting, prepared in the old-fashioned way from the rarest beans.
Snowshoeing
Accompanied by a guide, go off the beaten track to discover the surrounding fauna and flora. Whether during the day under a sunny sky or at nightfall in the moonlight, snowshoeing is an activity not to be missed! We can enhance your outing with a gourmet break in a traditional farm to taste local products.
The Art of Tea at the Mont-Blanc Hotel
At tea time, we go through the door of the tea room "Le Georges". A chic and gourmet place just a stone's throw from the Place de l'Eglise, where you can share incredible pastries, such as the mythical Mont-Blanc and its delicious chestnut cream, blueberry tart, coffee éclair, or nun, accompanied by the rarest teas and hot chocolates, prepared here in the old-fashioned way.
Snow Reindeers
What could be more enchanting than to approach reindeers in their natural environment, surrounded by a snowy landscape? This is the experience that Domaine du Coulairon offers you! After a visit of the breeding farm and meeting with the animals, a snack under the traditional yurt will be offered. Possibility of privatizing the breeding farm for an exclusive moment with your family.
AN AFTERNOON IN MEGEVE
Their names are Grisou, Tinkerbell or Grumpy, and an encounter with them leaves an imperishable memory. They are the reindeer of the Domaine de Coulairon. With their velvet-covered antlers and their beautiful grey-brown fur, these majestic forest hosts, very gentle, let themselves be approached, caressed and fed. Children love them, and parents melt in front of these animals that send us back to our childhood and our memories of Santa Claus' carriage.
You come to the Domaine de Coulairon to discover the seven reindeer of the herd (the name given to a group of deer), but also to spend some time in the yurt, a traditional habitat in Central Asia, for a home-made snack prepared by the farmers. Between the discovery of the reindeer, the visit of the sheepfold with the little lambs and the snack under the yurt, it is a two-hour break in a timeless place.
Domaine de Coulairon
1850 coast road 2000,
74120 Megève
Information at 06 80 57 21 94
Reservation required!
Mont-Blanc Hotel
In the heart of elegant Megève, the Hotel Mont-Blanc cultivates a sense of hospitality. An ideal mythical place to enjoy without a doubt one of the most original après-ski in Megève, in an atmosphere as chic as it is lively. On one side, the tea room, with pastries, chestnuts and hot chocolate; on the other side, the "banc d'écailler", with seafood and Champagne. All this is enough to make the hot and cold blow in front of the door of this legendary address, just a stone's throw from the church square.
Freshly landed, skis on your shoulder, from the slopes or just out of a massage at the Pure Altitude spa, the après-ski at Mont-Blanc is an appointment you can't afford to miss! The elegant setting, the refined decoration and the magnificent murals by Jean Cocteau make the hotel the perfect place to get together at après-ski time. Guests have been taken care of here for over 100 years and the Sibuet family has created the best of the French art de vivre. This mythical address, rich with an extraordinary and joyful past, which had a notoriety similar to the legendary Parisian palaces, deserves to linger here at the end of the day. Its pronounced character expresses itself even in the plates to be tasted.
Say Cheese!
Cheese at the Fermes de Marie is a religion! For the initiated and the gourmets, we meet at the Restaurant Alpin, the carnotzet of the Fermes where cheese is king! Discover the incredible fondues selected by the Boujon cheese dairy, master cheese maturer, and taste the one that was elected "Best Fondue of Megeve" at the Tocquicimes event. You can also try the very original goat's cheese fondue, a delicacy, or try the traditional raclette cheese with a knife or a "péla des Aravis". All this accompanied by Savoy wines and the sound of limonaire!
And for a timeless experience, we go up to the Ferme de Bacré, the Sibuet family's ultra-private alpine pasture farm, for its famous cheese evenings. Quite an art.
Les Fermes de Marie on the Kitchen Side
Attached to the land and its traditions, the cuisine at Les Fermes de Marie is both inventive and modern. In a typical mountain chalet atmosphere, chic and authentic, discover Les Fermes de Marie's traditional restaurant.
Our Chef selects the best local produce and favors talented producers to create a tasty, authentic cuisine. When it comes to cheese at Maître Royer, we've selected the finest Savoy cheeses: creamy reblochon, Termignon blue or chalky Tome. And when it comes to pastries, everything is homemade! Every Saturday, you'll be offered a spit in the spectacular central fireplace: rib steak, free-range chicken or suckling lamb accompanied by the traditional Beaufort potato gratin. An unforgettable moment not to be missed in Megève!
163 Chemin de la Riante Colline
74120 Megève - FR
Tel: +33 4 50 93 03 10
Mail: contact@fermesdemarie.com
CONCIERGERIE
concierge@fermesdemarie.com
The beautiful story of the Farms of Mary
A rare and unique place, Les Fermes de Marie, which this year celebrates its thirtieth anniversary, continues to embody the art of mountain living. Combining marvellously the charm of the past, simplicity, elegance and refinement, they remain a special address where it is good to come and return. More than a place, they are also the fruit of a beautiful story, that of Jean-Louis and Jocelyne Sibuet...
Once upon a time... A little over thirty years ago, Jean-Louis Sibuet imagined recreating a small village by reusing old materials. "I wanted to make something with a soul, something that didn't exist at the time," he says. At the beginning of the 1980s, in 1984, he began dismantling farms. "When I started trying to salvage old wood, I looked for old farms where there had been landslides, where lightning had struck... I took apart one and then two...". Pretty soon everyone around here knows about it. Jean-Louis Sibuet thus travels the two Savoies every weekend, hunting with Jocelyne but also recovering old furniture, quantity of old stones and nails per kilo. In five years, he rebuilds some 2,000 pieces of furniture. "I was taken for a moment for a madman," he recalls with amusement. He then stored everything on a plot of land in Flumet and took over a carpentry workshop with old equipment. Passionate, he cut, rebuilt and stored all the wooden furniture, to the point of piling up cupboards on three levels! "I took all these pieces apart at least ten times and put them back together again. »
The story of a passion
The first great phase of the Farms of Mary is therefore the recovery of old materials. From 1983 to 1988, Jean-Louis dismantles with his "guys" who, taking advantage of the off-season (the latter being ski instructors, mountain guides) come to work alongside him.
A crazy project
The construction of the Fermes de Marie began in 1989. In fact, most of the Farms were designed in only nine months, opening in December of that same year. "I had found a mason who was passionate. During the week, he was putting up the walls. On weekends, I would form and then he would pour the slabs. "In short, Jean-Louis Sibuet works day and night, concentrating on the structure during the day and adorning the stone walls at night... before sometimes joining Jocelyne who works on the furniture, which she chines but also designs, like her bedside lamps. In nine months, therefore, with about fifty people, the main part of the Farms is designed. More precisely, about thirty rooms, including two suites, the chalet that the family then lived in with their two children, Nicolas and Marie (and which became suites 101 and 102), the restaurant as well as the structure of the future spa, including the underground, and even the swimming pool. "It felt like it was all over when it was just beginning. It felt huge... I even wondered what I'd done, if it wasn't too much..." All the more so as the couple committed themselves to this crazy project - to recreate an authentic mountain hamlet - without having validated its financing. Everything was built," continues Jean-Louis, "but I couldn't pay for it! The banker told me we couldn't do it like that! It was funny. "Also, at a time when Megève has lost its former lustre and is no longer in vogue, Jean-Louis Sibuet goes to see about twenty bankers, until he finds one who understands his idea and follows up the project.
The Megève Style
One of the most important figures in the history of Megève, Henry Jacques Le Même gave his architectural soul to the resort and, even more so, influenced its way of life...
Henry Jacques Le Même, inventor of the Megève style
It is a certainty, the landscape of Megève would not be the same if Henry Jacques Le Même had not decided to settle there in 1925. Because its singular and so well integrated architecture founded the identity of this resort launched by the Rothschild family in the early 1920s. Born in 1897, a graduate of the Beaux-Arts in his native Nantes, then of Paris, where he won first prize in the prestigious Rougevin competition in 1923, the student architect then joined the studio of one of the masters of the Art Deco style, Jacques-Émile Ruhlmann. There he learnt how to carry out a project from start to finish, from architecture to interior decoration, from space planning to furniture design with remarkable craftsmanship. Skills that he will apply to each of his building sites. But in poor health, the future builder was forced to take a cure in Saint-Gervais-les-Bains. Adolphe Beder, an industrialist and director of the Société Française des Hôtels de Montagne (SFHM), for whom he had just designed the decorations for a casino in the Nièvre, advised him to go to a small village that Baroness Noémie de Rothschild had just decreed the ideal winter sports resort: Megève. The latter asked the young man to look at the plans for his private chalet, with the old farms of the country as a paradigm. Henry Jacques Le Même thus left Paris for Haute-Savoie for good.
Trendy Après-Ski at the Lodge Park
The place to be after a day on the slopes? The Lodge Park Bar of course, in the heart of the village! After some wild descents we meet up with friends under the giant tepee to share a glass of mulled wine or an Apple Spice, the secret of the house, while the DJ remixes classics!
Meat experience at the Beef Lodge
The Lodge Park, with its trendy and cosy atmosphere, looks like a chic Nordic refuge and houses an exceptional steak house. So let yourself be transported to this elegant lodge at the end of the world to savour rare meats, matured and cooked according to the rules of the art.
In this refined place adorned with wood and warm hangings, enhanced with trophies and skins, we detail, as one would leaf through a travel diary, the map and the butcher's stall which present only exceptional meats. To be more precise? Meat selected from the best farms in the world by Olivier Metzger, butcher (based in Neuilly and Rungis) for four generations and who supplies the finest French tables with his brother Franck, including the Beef Lodge. The meats are then cooked by a passionate chef, Christophe Côte (a predestined name, it seems), then presented and advised by the "bouchelier" (meat adviser) Romain Massiera, who is also in charge of the Beef Lodge.
At Heart
As Olivier Metzger explains: "Exceptional meat is an animal that is well treated, well raised and well slaughtered. It must have three main qualities: tenderness, 'juiciness', with a beautiful red colour, and a good marbling (editor's note: fat microorganisms) to be melting. "And if each terroir has its own specificity, which varies according to the climate, the breed and the food of the animals, in this luxury steak house, the meats selected and matured here are selected above all for their qualities. No specific breed on the menu therefore, as Chef Christophe Cote points out, but exceptional animals. "The breed doesn't have much to do with it, I prefer to work on a product that has been selected by the butcher, then we work with breeders and slaughterhouses. "Moreover, he sometimes even accompanies Olivier Metzger to the breeders' premises or joins him at Rungis, just to see the animals or follow the maturing process. Even if the cutting and cooking work is just as essential. "Christophe is a real meat expert, he has an extraordinary love of the product, like the Sibuet family, who have a real education and an incredible love of products", says Olivier Metzger. So much so that the chef and his teams have followed training courses at the École Nationale Supérieure des Métiers de la Viande with Olivier Metzger and also work at a school in Groisy, in Haute-Savoie, where they teach students how to cut meat in the catering trade.
100 Rue d'Arly
74120 Megève - FR
Tel: +33 4 50 93 05 03
Mail: contact@lodgepark.com
Farm grocery store
A Mégevanne institution opened more than 70 years ago, the Roc family grocery store has, since last winter, become the Épicerie des Fermes. What can you find there? A delicious selection of local, artisanal and international products that can only be found here and not elsewhere, carefully chosen by Marie and Nicolas Sibuet. In short, nothing but the very best.
By Food and Wonders
Make no mistake, this little grocery store, at the crossroads of 5 streets, is full of sweet and savoury wonders for any self-respecting gourmet. There are some 1,000 hand-picked items, carefully sourced in Italy from local producers and artisans, but also from the travels and favourites of Marie and Nicolas Sibuet, a very fine wine and alcohol list with more than 400 items, and a host of lovingly concocted delicacies. "We work a lot on the selection of our products, which we are constantly refining, and the niche products which can also be English or American, the whole being to be always qualitative and consistent. This grocery store is also part of the continuity of our hotel and restaurant business because we are keen to give meaning to what we do, by going further in each of our houses, in complementary circuits. »
L'Alpage des Fermes in Megève
Guest table with view
Perched at an altitude of 1,800 metres on the Rochebrune massif, L'Alpage des Fermes de Marie offers a delicious table d'hôtes with a view. Take the Caboche or Rochebrune cable cars and then travel by 4x4 or on foot along the mountain paths to discover an authentic refuge with wooden floors and walls covered with ancelles, those patinated wooden tiles, with its fireplace, old chests, hay racks and credenzas. The view, magical, plunges you on the circus of the Col du Véry, the Mount Charvin and the Aravis. Sip a raspberry wine-based imagined by Jocelyne Sibuet, for lunch or dinner on a full moonevening , just before you tuck into a generous buffet followed by a barbecue with delectable homemade pâté en croute, traditional "stone" soup, polenta sticks, knife-cliced mountain ham cut and stream trout with Alpine salt and herbs. Dessert fans will swoon over the red berry soup, buleberry and rhubarb trat, wild berry soup and homemade clafoutis... And for dinners, a baby-sitter accompanies the children to the table. For the epicurean contemplative.
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