Traditional Savoyard wine dinner in Méribel Village

What to do there

4 things to do

1. 1

   Hunt the 200+ Grands Crus and 23 Champagne List

   wine Price: moderate

   Le Blanchot (above Méribel on the road to the Altiport) has 'over 200 grands crus and 23 champagne'—one of Méribel's most serious wine programs. When the wine list arrives, ask: 'Can you show me your most unusual Savoie wine that most tourists don't order?' They'll pull something obscure—maybe a Jongieux, Chautagne, or aged Mondeuse from a tiny family domaine. The contrast between 200 grands crus and local Savoie wine reveals Méribel's duality: world-class cellar meets mountain terroir. Reservation ESSENTIAL during peak season (open 12:00 daily Dec 5, 2025 - Apr 26, 2026).

   BACKUP: If wine list overwhelms (200+ bottles!), ask for sommelier guidance: 'I want to taste Savoie terroir at its best - what do you recommend?' They'll steer you to the gems. Or order by the glass (€12-18) to sample several without committing to bottles.

   Log Memory
2. 2

   Taste Fondue the Way Peter Lindsay Intended in 1938

   wine Price: moderate

   Le Blanchot is 'known for its excellent fondue'—Méribel Village's answer to the party chaos at La Folie Douce. Order traditional cheese fondue (Beaufort, Comté, Abondance) paired with Apremont (Jacquère). This is how Peter Lindsay (Méribel's Scottish founder in 1938) would have eaten here—quiet mountain authenticity, not tourist spectacle. The fondue-Apremont chemistry lesson: taste the wine (crisp acidity), eat cheese-bread, taste wine again—fat unlocks stone fruit notes. When ordering, ask: 'What cheese do you use? Is it AOC Beaufort or Reblochon de Savoie?' Real stuff costs more but tastes like the mountains.

   BACKUP: If fondue sold out (rare but possible), try their smoked salmon tartiflette (Savoie meets Scotland - cultural fusion) or grilled Reblochon. Both work with Apremont pairing. The key is: SLOW DOWN and taste terroir.

   Log Memory
3. 3

   Find the New Owners and Ask Why They Bought This Place

   Optional

   history Free

   Le Blanchot 'has long been considered one of the finest restaurants in the Méribel valley' with loyal clientele. Matthieu and Delphine (new owners, previously from Le CroMagnon) took over this legacy. If you can meet them mid-service (13:30-14:30), ask: 'What made you want to take over Le Blanchot after Le CroMagnon?' The answer reveals their vision for Méribel's culinary evolution—preserving tradition or modernizing. Be respectful during service.

   BACKUP: If owners unavailable, read TripAdvisor reviews comparing 'old Le Blanchot' vs 'new ownership' - the community debate reveals what's at stake when legendary places change hands. Or ask older staff about the restaurant's history.

   Log Memory
4. 4

   Compare Terrace Views to La Folie Douce Chaos Below

   Optional

   adventure Free

   From Le Blanchot's terrace (sunny days), you can see the Méribel paradox: you're eating fondue with 200+ grands crus at 12:00-14:00 while down in the valley, La Folie Douce is starting its champagne-spraying party. Same mountain, completely opposite philosophies. Take a photo from Le Blanchot showing the quiet view, then ski to La Folie Douce later (16:00) for the chaos. Post them side-by-side: 'Two sides of Méribel in 4 hours.' Peter Lindsay's 1938 vision accommodated BOTH—authentic Alpine architecture with room for British après-ski energy.

   BACKUP: If weather keeps you indoors, the contrast still works: Le Blanchot's wine list (200 grands crus) vs La Folie Douce's champagne showers. Order a grand cru Burgundy at Le Blanchot (€80-150 bottle), then order €10 Savoie wine at Folie Douce. You've experienced Méribel's full wine spectrum.

   Log Memory

Insider Tips

• The "Beaufort d'Alpage" fondue uses summer mountain cheese - worth the supplement

• Ask about their "vins de garage" - small Savoie producers not on the main list

• Book for 8pm to see the village lit by candles and snow falling