A LUXURY ALPINE RETREAT
Nikki and Hugh invite you to stay with them in their beautiful 1900s farmhouse in Fontaine Naves, in the heart of the French Alps. Chalet Savoie Faire is a typical Savoyard barn which has been transformed into a luxury & bespoke accommodation.
Fontaines Naves is only 30 minute drive from the ski resorts of Valmorel and Meribel/ Courchevel. Sleeping up to eight guests Chalet Savoie Faire has been designed with flexibility in mind and is available to rent all year round. The property can be reserved on a bed and breakfast, fully catered or self catered basis or even a mixture during your stay.
Nikki and Hugh ensure the warmest welcome and once you’ve experienced the delights of this luxury mountain property you’ll want to return time and time again. This luxury alpine retreat also encompasses a bespoke cookery school and the possibility to improve your culinary skills with Nikki and benefit from her 30 years experience in France.
Weekend and residential courses are available, whatever type of mountain action or alpine relaxation you’re seeking you can find it at Chalet Savoie Faire.
EXPLORE
IN & AROUND THE CHALET
View the rooms and the stunning tranquil village of Naves Fontaines..
THE COOKERY SCHOOL
We offer a wide range of courses from holiday experiences to chalet training courses.
THE FRENCH ALPS
Located at 1300 meters with unspoilt view across the French Alps, cross country skiing and snow shoeing on the doorstep, only 20 minutes from Moutiers and an hour from Annecy, the chalet is the perfect base year round.
There is something for everyone, road cycling, mountain biking, yoga in the forest, hiking, skiing, back country skiing and SO much more. A place to recharge the soul and get back in touch with nature and fresh air.
LATEST NEWS & RECIPES
Pumpkin & cashew nut spread
Pumpkin & cashew nut spread 500g Butternut pumpkin, skin removed and chopped roughly 1 tbsp olive oil plus 1 extra 1 tsp curry powder 2 cloves garlic, chopped roughly 1 tsp honey 1/2 cup cashew nuts pinch salt & ground black pepper 1/4 cup Greek yoghurt (optional if...
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Beetroot gnocchi with a spinach pesto
Beetroot gnocchi & spinach pesto Serves 6 Ingredients 100g Spinach leaves, stems removed and blanched in boiling water, drained 1 cup basil leaves 40g pine nuts, toasted 2 cloves garlic, crushed Sea salt and cracked black pepper 35g parmesan, finely grated plus extra...
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Phase 6 – The Barn renovations
Things have certainly moved along since my last post at the start of September. Hugh had set himself 5 goals to achieve before we head back to Oz for a well deserved rest next week. Goal 1 - The fire needed to be installed and in working order, because on our return...
read moreThankyou!
“Nikki & Hugh looked after us like family!”
Amazing place!
“We can’t thank-you enough for making us feel so at home.”
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