08/29 > 09/20/2020

Ski resort on the commune of Les Allues.

One previous stage.

Population: 1,900 (Alluétais)

Specialties: fondues, raclettes and tartiflettes, crozets (pasta), diots (sausage), pormoniers (pork and vegetable sausage), cheese (Beaufort, Goat’s Tomme of les Allues), bluberry tart, Génépi. L’Ekrin 1* in the Michelin Guide, run by chef Laurent Azouley.

Celebrities: Scotsman Major Peter Lindsey (who founded the resort in 1938), Julie Pomagalski (boardercross world champion in 1999. Snowboard World Cup winner in 2004), Charlotte Perriand (architect and designer).

Sport: the sports club has six sections (skiing, trailing, cross-cuontry skiing, skating, angling, ball-trap, cycling). Olympic Park created for the 1992 Olympics in Albertville (men’s ice-hockey and women’s alpine skiing). Bike Park on which took place the 2014 World Cup finals.

Events: British military skiing and snowboard championships (12th edition in 2020).
2022 : Alpine skiing World Cup finals with Courchevel.
2023 : Alpine skiing World championships Courchevel-Méribel.

Festivals: Space and aviation Festival (July), Fête à Fanfoué (Augist, Savoy traditions), chemins du baroque (classical concerts in the Saint-Martin church).

Economy: Tourism. Les 3 Vallées, largest ski domain in the world (Méribel, Courchevel, Les Ménuires, Val Thorens/Saint-Martin de Belleville, Orelle, Brides-les-Bains, 600 km of pistes). 5,000 persons work for tourism in the winter. Breeding (sheep, coows). Beaufort cheese dairy.

Labels: Famille Plus (*), Qualité Tourisme

Slogan / Signature: Méribel Cœur des 3 Vallées / La montagne avec élégance depuis 1938 (Méribel, Geart of the 3 Valleys/ Mountain with elegance)

Webistes and social networks: www.méribel.net / www.mairiedesallues.fr / www.valvanoise.fr / www.savoie.fr / www.savoie-mont-blanc.com / www.auvergnerhonealpes.fr / fr.auvergnerhonealpes-tourisme.com

Col de la Loze: it’s just about the bike  

Méribel-Coeur des 3 Vallées and its neighbour Courchevel opened in 2019 a pass closed to motorised traffic and exclusively dedicated to road bikes, the Loze pass which links the Bozel and Allues valleys and culminates at 2,304 m, which makes it the seventh highest pass in France and the third in Savoy after Iseran and Galibier.

Before 2019, Col de la Loze was a winter ski slope reserved for mountain biking in the summer. Today the climb has been turned into a 7-km greenway starting at 1,673 m and peaking at 2,304m, only open to bicycles from May to November. Slopes over 20 pc. Breathtaking view of Mont Blanc. The route then joins Courchevel 1850.

A giant white bike with red polka dots is installed at the top of the climb.

© Méribel

MÉRIBEL AND CYCLING

While Méribel already received the Tour de France in 1973 for a victory by Bernard Thévenet, Col de la Loze, above the ski resort, is one of the firsts of this edition. With its 21.5 km at 7.8 pc on average, this climb which Christian Prudhomme describes as the “prototype of the 21st century pass” will be one of the attractions of the 2020 route. The pass, which allows cyclists to reach Courchevel from Méribel, peaks at 2,304 m. Despite its recent tarring, it is not entirely new for the peloton since it constituted the entire route of the 8th stage of the 2019 Tour de l'Avenir over 23.5 km. Australia’s Alexander Evans won that day while Norway’s Tobias Foss grabbed the leader’s jersey and kept it until the end. The race already stopped in Méribel the previous year, allowing Tadej Pogacar to make a name for himself. In 2016, the Critérium du Dauphiné also came to the resort designed by Le Corbusier: Thibaut Pinot outsprinted Romain Bardet after the two staged a two-man breakaway.

Thibaut Pinot vainqueur de l'étape 6 La Rochette - Méribel du Criterium du Dauphine 2016 © ASO/A.Broadway

SIGHTS  

The unified architecture of Méribel 
Méribel has a real architectural and rural specificity. The resort spans fifteen villages, from Les Allues to Méribel-Mottaret and presents a unified architecture. Peter Lindsey, a Briton looking for a new place to ski after the Anschluss, fell in love with the site and decided to invest in 1938 on the advice of ski champion Emile Allais. He built the first chalets and equipment there in Mussillon and named the station Méribel for pronunciation reasons. Built in harmony with nature (few trees cut) and with local material, the chalets use materials such as stone, wood and slate to impose a real architectural unity. The altiport district, developed in the 1970s, illustrates the resort's philosophy. The chalets in this historic district respect the specifications. Going down the valley are the road of the Chalets and the road of La Renarde, two paths leading to Méribel. Many chalets line these roads, including the one built by Charlotte Perriand, a world-famous architect and decorator. This chalet still belongs to her family today and is listed as a historical monument.  

Olympic park 
The Méribel Olympic Park is a sports and relaxation complex which includes an ice rink, a swimming pool, a spa and a fitness area. It also has spacious rooms for professionals to organize seminars and conferences.  

St Martin Church 
The Baroque Paths, created in 1992 for the Albertville Olympic Games, bring together the 80 Baroque art sites in Savoie. In the resort, the special baroque spirit can be found in the Saint-Martin aux Allues church, rebuilt in 1698. Its fairly simple facade contrasts with the interior decoration of the building, very dense and colourful, which may appear exuberant. It is the baroque spirit. The decoration is carved in local wood known for its longevity.  

Méribel Altiport 
The Robert Merloz altiport in Méribel was the scene of the first landing in a winter sports resort on January 30, 1962. Officially inaugurated on January 27, 1963, it became a hot spot for aviation and hosted a historical air show. It is now used for tourism and leisure activities.

© Sylvain Aymoz
© Sylvain Aymoz
© Sylvain Aymoz
© Sylvain Aymoz
© Sylvain Aymoz
© Sylvain Aymoz
© Sylvain Aymoz

TO EAT

Croziflette

Ingredients (for 5 people): 150 g of buckwheat crozets, 150 g of plain crozets. 4 slices of raw Savoy ham. 1 onion. ¾ of reblochon, 50 cl of fresh cream.

Preparation: Cook the crozets by immersing them for 15 minutes in a large volume of boiling salted water. Cut the raw ham into thin strips, and the reblochon into cubes. Sweat the onions. Drain and rinse the crozets thoroughly with lukewarm water. Pour them into a large gratin dish, sprinkle them with cream, add the ham strips and onions, then divide the diced reblochon. Melt 5 minutes in a hot oven (180 ° C). Serve immediately.

© Creative Commons 3.0/Haguard Du Nord

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