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Above Manigod in the French mountains, Élise Veyrat and her seasonal team run this small, tight-knit spot with genuine heart. A working farm and a family affair, with Marc Veyrat's culinary legacy at its core. The rooms are beautifully traditional; the food is the main event. Real soul, a Veyrat kitchen, and a handful of carefully considered rooms.
Above Manigod in the French mountains, Élise Veyrat and her seasonal team run this small, tight-knit spot with genuine heart. A working farm and a family affair, with Marc Veyrat's culinary legacy at its core. The rooms are beautifully traditional; the food is the main event. Real soul, a Veyrat kitchen, and a handful of carefully considered rooms.
a weekend, a long weekend
Marc Veyrat's culinary legacy sits at the heart of this family farm.
slow travel, country living, foodies
8:17 AM
Lazy hazy wake-ups are followed by a breakfast basket of fresh bakes, local charcuterie and a delicious juice of the day.
10:08 AM
Hit the thigh-burning hills of the Aravis massif, facing the facade of Mont Blanc.
1:00 PM
The best on a sunny winter’s day, but even better during the off-season in spring. Ask for their palest bottle of rosé.
4:42 PM
Make a pit stop at this old garage on the road turned tiny coffee shop. Order a latte and take in the craggy cliff views.
7:33 PM
Apero back at the chalet. Le Hameau uses foraged and seasonal ingredients in their cocktails.
8:30 PM
Round off the day with a special dinner - herbs are the heroes of the menu here, so expect plenty of local flavour and Elise's signature flair.
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We love the styled stone bathroom.
4pers.
Comfortable and cosy at its best.
2pers.
25m2
daily servicing
indoor swimming pool
Spa
Steam room
Sauna
Hot tub
airport car service
Kid's Club
368 impasse des Maisons des Bois , 74230 Manigod , France
3:00 PM / 11:00 AM
French plug
Schuko plug
Tradition is at the heart of La Hameau and they put every effort into working with the best farmers, suppliers and makers who provide high quality, local and seasonal ingredients for their menu.
Once a farm, always a farm. At their foundation, the hotel is there to keep the farm – that has been around for decades – alive.
