An infinite and outstanding playground, the Alps are adorned in summer with a dress in shades of green and grey, punctuated by the yellow of daisies and buttercups, the blue and pink of the wild lupine flowers. For all nature lovers, they offer the sweetness of their wild beauty, and the infinite nature of their space gives them the most total freedom. Generous as well as untamed, they overflow with the most subtle flavours thanks to the plants that thrive in them. From path to path, they will delight the souls of their guests to offer them the most beautiful dreams.
In this land of a thousand flavours, Megève, a village of tradition, welcomes the adventurer and offers him a rest in one of its chic and cosy chalets.
Perched at an altitude of 1000 metres, the small village of Megève has been offering the best of mountain hospitality for hundreds of years. Warm as wood, generous as the fire in the chimney, Megève knows how to welcome adventurers who love freedom with its ancestral chalets and farms made of old wood, in which the history of past generations can be read. Facing Mont-Blanc, the village has kept its most beautiful architectural and gastronomic traditions without failing to open up to modernity and ensure the best of contemporary hospitality.
Open up your appetite during magical hikes on lost trails, discover your inner adventurer during peregrinations in the heart of the village, on the lakes or in the air! Take advantage of all that Megève and its mountains have to offer: a majestic golf course, mountain bike rides, climbing and discovery of the high mountains... make the nature lover roar and lose his breath, before tasting the pleasures of the flesh.
Then, at the end of the day, full with crazy sensations, after having tried your first paragliding or hot-air balloon flight, enjoy a relaxed afternoon tea in your chalet, scented teas and homemade cakes are included in your rental.
In winter, the snow-covered Alps offer a breathtakingly beautiful sight; in the heart of this white enchantment, Megève is undoubtedly the most charming mountain village, which for several generations has been synonymous with chic, glamour and tradition. Its narrow and picturesque streets, its Christmas tree as imposing as the surrounding peaks, its sumptuous chalets, its mountain pastures and its century-old forests, all sprinkled with sparkling snow crystals: it is hard to find a more enchanting place! Intoxicated by the sweet smell of hot chocolate and the crackling of the fireplace, it's time to get off the slopes for a great family winter sports getaway.
The first snowflakes swirl under an invigorating breath, and invite themselves into the sleeping nature. The Chalets des Fermes get ready for the winter season, to the delight of young and old snow sports enthusiasts alike... At the foot of Mont Blanc, as the marmots fall into a deep sleep, the children are bursting with energy! Whether it's for a quick run down the ski slopes or a crazy toboggan ride, the atmosphere of the summits furiously whets their thirst for adventure. Dogsled rides, snowshoeing hikes or Nordic skiing experience: so many opportunities to experience winter sports intensely, wrapped up in the deliciously padded atmosphere of the snow-covered mountains. Facing landscapes of rare beauty, our guide will make you discover the wild side of the Alps, on routes coated with powder snow.
In the warmth of the Chalet, the fireplace crackles. As soon as you return, the place lights up with a thousand candles and welcomes you as a family in a universe more intimate than ever. The children feel "at home" here.
The crisp air, the ice hanging from the gutters, the snowflakes covering the valley: the winter magic comes to life again in Megève, at the foot of Mont Blanc...Outside, winter sports are endless! While the most adventurous, accompanied by an experienced guide, will set off to discover these wild and unexplored powder-filled secret spots, others will be delighted on the 445kms of slopes that the Domaine Evasion Mont Blanc offers, or on the 3 areas dedicated to Nordic skiing, unless they opt for an introduction to Biathlon, this amazing discipline combining physical effort and extreme concentration.
And if sliding is definitely not your thing, put on your snowshoes for a thrill of the far North! Off the beaten track, in the heart of this generous snow-covered mountain, you will get lost in the deliciously padded atmosphere that nature offers in the winter season. And because gastronomy is king in Megève, our Hotel Les Fermes de Marie opens the doors of its 3 restaurants to you; between a fondue in the purest Savoyard traditions, a balanced menu or a refined dish with truffles in the spotlight: make your choice! And why not try the services of one of our Chefs in your chalet?
Flaming with all their forests, the Alps offer in autumn a shimmering setting of breathtaking beauty. Nestling in the heart of this unaltered nature, Megève has remained over the centuries a small mountain village where glamour and tradition go hand in hand. What could be more romantic than to lose yourselves in its colourful alleyways, before contemplating together the sunset over the eternal snows of Mont Blanc?
Its colours, its smells, its emotions: the season of predilection for romantics, autumn has not finished making the lovers vibrate! Gentlemen, you will have understood it, it is the moment or never to capsize the heart of your sweetheart. Take it off for a getaway in the heart of the Alps, and snuggle up in the intimacy of an old chalet with incredible charm.
Strolling hand in hand in the heart of the forest, and hearing the leaves crackle under your every step, devouring each other's eyes during a candlelit dinner, exchanging a sweet kiss while contemplating Mont Blanc, surprising your beloved with a ride in a horse-drawn carriage, curling up in the library reading poems, lulled by the crackling of the fireplace: so many opportunities to love each other, and to tell each other so... in this definitely intimate setting offered by the Chalets des Fermes. Between two sweet words, treat yourself to beauty at the mythical Pure Altitude SPA, whose wild plant treatments will never cease to surprise you. And if you dream of impressing him one day with a Bresse chicken in morel sauce, go behind the scenes of the hotel: in his kitchen, the Chef will reveal his secrets to you during a top-notch cooking workshop.
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...
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.
You don't want the services of a chef but you don't want to cook?
By renting one of the chalets in our collection you have access to our catering card delivered in a casserole dish in your chalet! Cheese evening, veal blanquette, truffle shells but also a selection of desserts: blueberry tart, chocolate mousse or birthday cake... The luxury of being at home and doing nothing!
Attached to the land and its traditions, the cuisine of the Fermes de Marie is inventive and modern under the leadership of Nicolas Sintes who instils his passion for fine products. The result?
Three tables where to revel in finesse and generosity. In this charming setting, you won't be able to deny yourself the pleasure of savouring typical dishes that have been completely reinterpreted. Such as the "bouille des lacs alpins" which evokes both the chef's Mediterranean origins, through the bouillabaisse, and the riches of the terroir, including lake fish, to which a hint of Alpine saffron is added. "I try to lighten the dishes while keeping the codes of mountain cooking and the spirit of the Fermes de Marie", explains Nicolas Sintes.
Revisiting the riches of the terroir
The menu, renewed three times a year, is a beautiful invitation to rediscover local pearls cooked in a healthy and light approach while remaining generous. "I like the idea of associating luxury products with local produce, such as wild blueberries. It gives meaning to what I do and it is a basic fact of life at Maisons Sibuet, whose vision I share: working with what surrounds us. "Also, the duck foie gras confit with wild blueberries, beets and dried berries is a must, as is the winter Beaufort, in ravioli, and its Apremont cream with green pepper, Mount Charvin coppa and chanterelles. Moreover, when asked how he defines his paw, Nicolas Sintes, who orchestrates the Fermes de Marie restaurant as well as the Restaurant Alpin et l'Alpage, answers "the pasta precisely"... knowing that all the pasta is homemade. A penchant in connection with his Italian and Mediterranean origins which he combines with accuracy and elegance with Savoyard gastronomy; and also a passion for mixing influences which he has widely cultivated during his four years spent with Daniel Boulud in New York, triple star. To mention just one example, this young man in his thirties, in twenty years in the business, has worked for a number of starred chefs. Here, mountain cuisine is thus revisited - fortunately - as a playground, with the search for perfection in addition.
Depending on the season, the winter menus feature dishes with smooth and creamy textures, with the emphasis on cheeses, of course, but also mushrooms and truffles, products that are dear to the chef's heart. In summer, the menu is cool and crisp, with dishes based on vegetables or cheeses worked with lightness such as serac, low in fat and worked with a siphon. Without forgetting beautiful vegetarian compositions such as Céleri rave in hazelnut bread crust, vegetable juice with truffle. As for the desserts, they display their delicacies daily on the buffet: blueberry tart, timeless childhood desserts such as floating islands with pralines, clafoutis with seasonal fruits... Knowing that for the chef, "delicacy begins with the eyes...".
163 Chemin de la Riante Colline
74120 Megève - FR
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.
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 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.
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
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!
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.
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.
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.
Breakfast can be one of the pleasures of hotel life.
Its variety, its freshness, its originality and the pleasure to take it at the time you want, where you want, in bed, on the terrace in the sun, in the shade of the fir trees, in front of the mountains, in the living room, in front of a beautiful blaze, in the kitchen ...
The Sibuet Houses made breakfast a real highlight...
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