Blog

Our guests book

Some children did teeth at our cottage les Ecombelles in 1998. Guess what, they just had their A’level! Time flies but your words stay.   We see our little guests growing-up along the testimonies of our guests book. You can find up here some extracts.   Don’t forget to let us a few words in our guests book : we are fond of reading them and we will post them here in a while.

Daffodils up-hill

There’s such a contrast between the snow and the daffodils picked around the chalet, announcing springtime at last.     As we make some arrangements at the cottage, we admire the changing season, always late up hill. At the end of winter, our cousin Colette usually pulls our leg speaking about Lyon or Chambéry : “so down hill, you already got little lillies?”   There is a season for everything: you will soon be able to visit our nephew Adrien‘s cellar in Chignin. Have a sip, it’s worth it!

2 liseuses et une télé

New arrangements at the cottage

We always listen to our guests: we make their suggestions come true…     We added first two nice reading armchairs to relax. Perfect read, play together, or simply sunbathe as the sun enlightens the living room all afternoon long… A flat screen modernizes the TV set and gives you all the technologic conveniences. If you’d rather be connected wifi lets you…   …also work. The web workers dreamt of it: here’s their new desk come true.   A working place in front of the mountain (and for gasoline, try our coffee and tea provider: L’Or vert, a real torréfacteur Read more…

Tourism office’s architecture at La Rosiere

Did the Méribel architect come around here? Christian Durupt drew the refuge du Rosuel at Peisey-Nancroix, up the Mont Pourri. At La Rosière, the wave shaped roof ot the tourists’ office does recall this refuge. It contrasts with the traditionnal architecture consciously preserved by the resort actors. Speaking about up hill traditions, have you been to Les Echaillons?

Being an active spectator!

Contemplating the world isn’t doing nothing at all! Getting up early in the morning, watching the weather outside without thinking, preparing a big cup of hot coffee and sit in a secret and cosy place, waiting at dawn for the light to shine, isn’t it the best way to make your day? Sipping coffee. Run the sky over and spot the planes playing with the clouds, consider the opposite hillside searching for changes, follow the first bird and the cat staring at it, find the source of the oppening shutter, lower the eyes back to the village’s path and remember the Read more…

A week-end at La Rosière!

Here’s a word of a couple from Lyon who enjoyed the cottage for a week-end.   “The websites of tourists’ offices really helped us to get prepared for our stay. We trust them : warming-up on the first day, on the second one sliding, and the third one for hiking on our way back home. Perfect program!”   “We left right after work and got to the white paradise three hours after.”   First day at La Rosière. The cottage’s owners’ cousin has a sport boutique. We listen to Colette’s tips. We feel like trying crosscountry skiing: well it’s not Read more…

Italian border at la Rosiere

Enjoy our mini-videos postcard, animated postcard!   The Italian border is easy to find : everybody takes pictures in front of the sign! If you’re far enough, you get the Mont Blanc too. Benvenuti! You reach the ski tow top and yop! It’s suddenly all in italian. The nec plus ultra: protection shell on the chairlift. Sauna under the sun, cosy place under the snow…     That’s la Rosière’s exotic face.     Here we are, back home, THE last slidin’… …till next one. The resort is open till april, 22nd!   Pd: bonus slide on live 🙂 Did Read more…

Cooking art

(While others prepare a spa. What?) …Enjoy the mountain in your plate! In this great program “De l’art et du cochon” on the arte channel, Marc Veyrat gives us an original recipe of pela, the oldest tartiflette, a must with raclette by Toulouse-Lautrec. La pela. Grate an orange zest on a sugar lump and throw it in the cooker with 1 spoon of onions with bacon and 2 orange quarters. When the blending has melt, remove the orange quarters, add 1 half litre white wine, and one bouillon cube to dissolve the cheese. At last add diced reblochon, then potatoes, Read more…