Chalet Gueret
Slide01 – Table

© Chalet Gueret

Slide02 – kitchen

© Chalet Gueret

Your beds will have been made up according to your specifications ready for when you arrive, and the chalet will be warm, with a log fire set, a freshly made cake in the kitchen, and a bottle or two chilling in the fridge.

You will be greeted and given keys by our delightful concierge, who lives across the lane. She is available to make sure you have an excellent holiday. She knows the area really well and can advise on the best ski areas for the conditions or suggest a lovely walk for non-skiers. She and her husband will look after the hot tub, clear snow from the paths, deal with any technical queries, and make sure you have plenty of logs.

Our concierge can also advise on restaurants, masseurs, physios, guides, nannies, or organise a daily bread delivery, and generally be very helpful.

She can pick up your supermarket shop in advance, and provide excellent catering (arranged with, and paid directly to, her). Her husband, a professional chef, can cook delicious four course dinner parties for 12, simple suppers or children’s teas.

Chalet Gueret offers the bespoke service of a hosted chalet, with the freedom to eat as you please. Cook in our well-equipped, luxury kitchen or have some help – it’s your choice.

“Where can I start. The chalet was wonderful. It’s such a lovely place to stay, so spacious, very beautifully furnished. I loved the views, the library, the sitting room was perfect. My children loved Santa’s sleigh bed and the sledging in the field above the chalet. There are no faults only compliments.” Mrs H, March 2016.

“Carol and Fred are lovely – very friendly and also efficient. They provided dinner every evening but one. It was excellent every time.” Mr D, January 2017

“We had three families staying – the chalet gave us space for all to be entertained or to relax quietly. We had bread and pastries delivered every morning and Carol to tidy up after we had hustled everyone off to ski school – de-stressing the morning rush for the adults! And then in the evening we had Fred to cook dinners that accommodated fussy children and more discerning adults – delicious!” February 2017