La Clusaz is one of a very small group of French resorts which are not purpose built but are none-the-less located next to world class ski areas. Indeed this traditional Savoyard village is regarded by some as one of the most picturesque in France and has attracted tourists since the beginning of the twentieth century. The chalets sport their hand-cut wooden shingles and the resort has a reputation for its production of the local Reblochon cheese and other farm foods. The large ski area for a single resort of any type covers five lift-linked mountains in the Aravis system and visitors have additional terrain to explore above neighbouring le Grand Bornand on the Aravis Pass - a total of 200km (125 miles) of trails. La Clusaz has attracted the Telemark World Championships and the Freestyle World Championships , typical of the resort`s open-minded approach to winter sports, whereby dozens of other mountain sports are offered, besides Alpine skiing and snowboarding. La Clusaz also works hard to maintain it`s `traditional community` feeling and to involve its guests in this atmosphere. An entertainments office ensures that there is some event or another on daily, with weekly torchlit descents in which guests can participate and there are also weekly get togethers staged by the tourist office where guests can meet a variety of village residents on an informal basis.
Apres Ski
A lively and bustling resort with a number of different types of bars to choose from. • Le Salto for après ski drinks, Les Caves du Paccaly and Le Grenier for live music and DJs and L'Ecluse discotheque.
Eating Out
Massive choice throughout the villages • Fondues or raclette from around €20. • 3-course meal with wine for €25. • La Grange, Matafan and Le Bec Fin for local specialities. Try the traditional mountain restaurants including Le Petit Chaperon, Rouge and Le
Activities
Heated outdoor swimming pool • Ice skating rink • Floodlit skiing til 1am • Parapenting • Snow shoe walking • Monthly full moon party
calls cost 10p per minute plus network extras
