No visit to Le Maroly would be complete without sampling a tartiflette (or two!).
A traditional tartiflette is a type of rich and creamy potato gratin, made with Reblochon – a local cows’ milk cheese, made right here in the Savoie region of France.
Almost all the cafes, restaurants and eateries in Praz sue Arly, Megeve and the surrounding areas will have tartiflette on the menu. It’s usually served with a dressed green salad and a basket of fresh bread. But for holidaymakers looking to truly emerge themselves in alpine culture, we recommend making it at home in the comforts of the chalet kitchen. And enjoying it in front of the fire, with a large glass of red!
Here’s our favourite recipe… there is an ongoing debate amongst our friends and family about whether or not a traditional ‘flette should contain garlic – so we have marked it as optional!
SERVES 4500g lardons (smoked, cubed streaky bacon) 2 tbsp olive or vegetable oil 40g unsalted butter 1 onion, finely chopped 1 bay leaf 1⁄2 tbsp chopped thyme 4 tbsp plain flour 120ml dry white wine 600ml double cream Grated nutmeg 600g waxy potatoes 200ml full-fat milk 200ml water 1 Reblochon cheese 2 garlic cloves, crushed – OPTIONAL Salt and freshly ground black pepper, to taste
✽ Heat the oil in a pan over a medium heat until hot. Add the lardons and fry for 10-12 minutes until crispy. Remove with a slotted spoon to kitchen paper to drain.
✽ Put the butter in a pan over a medium heat until hot. Add the onion and garlic and cook for 10 minutes until golden, then add the bay leaf and chopped thyme. Cook, stirring, for another couple of minutes, then add the lardons and the flour. Cook for 2 more minutes, then add the wine. Cook for 5 minutes until the wine has evaporated, then add the cream.
✽ Reduce the heat and simmer for 5-10 minutes until the sauce starts to thicken. Season to taste with salt, pepper and nutmeg. Remove from the heat and discard the bay leaf.
✽ Preheat the oven to 190°C.
✽ Peel the potatoes and cut them into 5mm slices. Rinse the slices under cold running water, then put them in a pan and cover with the milk and water.
✽ Add a few pinches of salt and cook the potato slices over a medium heat for 8 minutes until they are cooked but still slightly firm. Drain well.
✽ Place the potatoes in layered, overlapping rows in an ovenproof dish and pour the cream and wine sauce on top.
✽ Cut the Reblochon in half widthways, then in half again lengthwise to produce 4 pieces. Place the pieces on top with the rind face up.
✽ Bake in the oven for 10-15 minutes until golden and bubbling.
✽ Serve with a fresh, green salad and bread to mop up the cheesey sauce!
Megeve is fantastic for hiking, from short walks to long rambles. Many of the ski-lifts run during the summer, providing access to different areas of the mountains. A variety of hiking books and maps are kept at the chalet, and the tourist office in Praz sur Arly can provide more up to date information if necessary. Praz is also on the “Tour du Pays du Mont Blanc,” a 170km long circuit of marked paths around the region. Local guides can be hired for one day hikes or overnight stays. Check out the “bureau de guides“.
A small outdoor climbing wall is situated in the playground in Praz and a series of indoor walls can be found at the Megeve Sportspaleis. For more adventurous outings, contact the mountain guides office or have a look at their website.
There are a number of VTT (mountain bike) trails in the area. Information and leaflets can be found at the Praz tourist office.
Other summer activities
Other activities include horse riding, swimming, golf, fishing, white water rafting, hot air ballooning, paintballing and much more!
The tourist office on the main road through Praz sur Arly can give you more information on all of these activities. Or get in touch and we’ll be happy to help!
The local resort in Praz sur Arly gives you access to 97 runs and links to the much larger ski area of the Espace Diamant, with 157 runs and 192 km of slopes, ranging from 1000m to over 2070m in altitude.The area links to the areas of Val d’Arly and Les Saisies. Next to Praz sur Arly is the resort of Megeve, which has 300 km of slopes and 80+ perfectly integrated ski lifts within three areas: Rochebrune Cote 2000, Jaillet and Mont d’Arbois, where skiiers and snowboarders of all abilities can enjoy the snow. Megeve also links to the areas of Combloux, Saint-Nicolas de Veroce and Saint Gervais, completing the Evasion-Mont Blanc ski area.
A day’s adult ski pass in Praz ranges from €20-40 depending on the time of day, the time of year and what options you choose. Exact costs can be found at www.prazsurarly.com
Megève is home to one of the world’s best spas, Les Fermes de Marie. There is also an excellent spa-style swimming pool at the Sportspaleis in Megeve.
Geneva is fairly quiet during the Christmas period since traditionally most of the locals are either: skiing, sunbathing, or quietly celebrating Christmas at home.
However there are a few events during the Christmas period that could make a trip to this fabulous city worthwhile!
Like many European cities, Geneva has a Christmas Market which gives an extra buzz to the pre-Christmas shopping period in the downtown shopping streets. From the end of November until December 24th, a large number of wooden huts appear on the Place de la Fusterie where one can discover local artisans presenting and selling their craft and products.
On the place du Rhône (right on the banks of the Rhône river), next to the Fusterie, a winter ice skating rink is open to all and operates during all the winter.
It’s a lovely season to enjoy the Old Town and discover the pleasant Christmas decorations. It is also the best time of year to visit Carouge . Carouge is a small charming historical suburb of Geneva with art galleries, individual artisan shops, boutiques and good restaurants.
And of course, at Christmas you can experience the excellent local cuisine, specialties and local wines. In summary, Christmsas is a wonderful time to deliver the picturesque and cosmopolitan city of Geneva!