Morzine is by far one of my favourite resorts to visit. At just over an hour from Geneva it’s super easy for a short break and fantastic for on-mountain dining and a range of lively apres ski. I couldn’t be more excited to head back to this fabulous resort, but it’s fair to say there are a few tick boxes to complete before clicking into my skis. That being said, I was so surprised at how efficient and easy the travel aspects of my holiday were.
Before heading to Heathrow we needed to complete the Swiss entry form, the French Sworn Statement and had a negative lateral flow test (a requirement for France) – British Airways uses VeriFly so you can upload the necessary documents here, which means we just needed to drop our bags. Heathrow was pleasantly empty, with all of the queues running efficiently and quickly, and this was the same in Geneva too – at immigration, you are told as soon as you are in the queue what documents you need to present and to have them ready.
We were collected by Ski Lifts in Geneva who were easy to locate and took us straight to our private vehicle, so we were on our way to Morzine in no time. The weather the week before had been stunning and we were lucky enough to have a sprinkling of new snow overnight, making our first day back on the slopes even more enjoyable.
On our first morning, we collected our passes from the Super Morzine Station and were required to show our Pass Sanitaire to obtain our passes – the AntiCovid app makes this really easy to show when required. The gondolas required us to have a buff or mask on, and it was encouraged in the queues and on the chair lifts, but this was a barely noticeable requirement, especially if you had your buff on already.
Being back in the mountains lived up to all of our expectations. The snow was amazing thanks to such a strong start to the season, the weather stayed clear all week and the slopes weren’t too busy – which was great for warming up our ski legs again. Each of the mountain restaurants were buzzing with a cheery atmosphere, welcoming us back with open arms. We had a number of favourites, but heading into the Goat Village just down from Les Lindarets was a stand-out. There is nothing better than stopping after a hard day skiing for a traditional Savoyard dish with a glass of rosé.
It wouldn’t be a ski trip without stopping into the infamous Folie Douce. Despite having a limit on numbers, there was an undeniable party atmosphere! Back down in Morzine, the Hotel Tremplin was the place to be – with their DJ playing outside, it was a great spot for an aprés drink, or two.
The airports and resorts have adjusted to make sure everything runs as smoothly as possible and although it is still a ‘new normal’, I was so pleased to see the mountain busy again and people back doing what they love. Skiing this season may take a little more organisation but it was a small price to pay to be back on the mountains safely again.
Favourite Restaurants in Portes du Soleil
Le Vaffieu, Morzine – Ideally located in a quiet spot at the top of Pleney and next to the top of the Belvedere Chairlift, Le Vaffieu should be at the top of everyone’s list. They have a wonderful, cosy Savoyard style interior dining area and a large heated covered indoor/outdoor area, plus a sunny terrace. The menu offers a good choice of great freshly prepared dishes and not your usual Savoyard style, using many local ingredients.
Les Chasse Montagne, Les Gets – The restaurant building was originally an old farm, but was renovated and is now a blend of traditional elements with stylish, modern touches, which gives that cosy, rustic feel you expect in the French Alps. The restaurant serves up all the Savoyard favourites including raclette and fondue, as well a variety of delicious artfully prepared meals.
Chez Crepy, Chatel – This gorgeous and spacious old farm building in Plaine Dranse has been feeding and watering hungry skiers for 30 years and is split into 2 offerings – a quick ‘self-service’ eatery and a more refined and relaxed restaurant, which never fails to impress. s. In the restaurant, enjoy one of the Savoyard specialities such as Berthoud, Fondue or Croute as well as delicious ‘plat du jour’ specials each day.
Blog written by Annabel Hunter – Marketing & Sales Manager at The Chalet Edit