Les Fermes de Marie is Megève’s most classic hotel, a collection of traditional farmhouses and chalets lovingly restored and converted into a truly grand luxury hotel. The style is rustic, the Alpine cabin-style rooms each fitted with a unique collection of Savoy antiques and modern conveniences like wireless internet and satellite television.

Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and his predilection for Alpine produce is deeply ingrained (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses). At times he has fun subverting the regional cooking that is expected of him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots.

On the main square in the heart of Megève, abutting the church, this former priory morphed into a restaurant back in 1930. Today this handsome alpine setting is where Emmanuel Renaut delivers his traditional bistro fare: œuf meurette Savoyard style, pâté en croûte (porkpie), ravioles filled with local cheese, tartare of beef, steak or arctic char. The establishment also boasts a spacious terrace.

How delightful it is to settle in at your table in this stylish but snug space, in which untreated and premium materials such as marble and oak have been used to create an authentic and timeless decor. At the fine dining restaurant, young chef Alexandre Baule (originally from Isère) brings vegetables to the fore in his bid to elevate Savoie produce. Also of note are the food and cocktail pairings (including alcohol-free options) devised by a talented barman.

A gorgeous building typical of the sort you find in Megève, a refined decor with an abundance of wood, an elegant counter seating 14 diners: a warm welcome awaits you at Vous! Under the guidance of Julien Gatillon (previously at Le 1920), young chef Jean Pastre delights diners with modern cuisine prepared before their eyes. The finest local (and international) produce is used: vendace, watercress and caviar; langoustine, potato and Savoy saffron; farmhouse veal fillet, celery confit and more.

Val Thorens makes much of its status as the Alps’ highest ski resort; more practically, it makes much of its status as its largest, at least in terms of terrain. And Altapura answers a number of perennial ski-hotel complaints — it’s modern in style without sacrificing a sense of place, it’s comfortable without lapsing into kitsch, and it’s proof positive that a stylish social scene and a family-friendly vibe need not be mutually exclusive.

In a magnificent hotel set 2 345m above sea level, this high-flying restaurant is well worth the climb. The eye-catching interior decor sets the tone for exploring the chef's inspired creations based on meticulously sourced high-quality ingredients: scallops with mushrooms from La Motte-Servolex; venison fillet with clementine and beetroot; AOC Bresse chicken served two ways.

The Savoie ski resort town of Tignes is no stranger to large-scale hospitality; a worthy alternative to the big resort hotels is Maison Bouvier, a 24-room luxury boutique hotel that sets itself apart via dramatic, almost monumental architecture and interior design — identifiably Alpine in inspiration, but impossibly richly detailed and finely crafted. Incredibly, it’s a family-owned and -operated hotel, but there’s nothing homespun about it; the rooms are stylish and luxe.

Housed within one of the resort’s top hotels, this restaurant loves nature, hence its name that pays tribute to the last remaining species of brown bear in the Alps. The interior resembles a forest with slim tree trunks separating the tables into little thickets, a ceiling covered with a canvas depicting foliage and magnificent tables carved from walnut wood. Chef Clément Bouvier, former second to Jean-François Piège, signs creative Alpine cuisine with a rustic edge.

This mountainside restaurant, the brainchild of the Bouvier family (of Les Suites, Ursus, Panoramic), is depicted by generous dishes in which country produce takes pride of place. Warm, welcoming and a fine selection of reasonably - priced wines.

While most luxury hotels boast of comforts and accommodations to suit every style, L’Apogee Courchevel makes no bones about its purpose: a getaway for experienced skiers and other lovers of alpine beauty. Overlooking a former Olympic ski slope in Courchevel, France, at the edge of the Vanoise National Park, the hotel features 53 spacious guest rooms designed to feel like cozy miniature homes.

Even upscale European ski resorts don’t usually come as elegant as Aman Le Mélézin. The location, in Courchevel 1850, could scarcely be more exclusive — there are several Courchevels, you see, each named for its elevation, and 1850 is the highest, both figuratively (some call it the 21st Arrondissement) and literally. Add to that the fact that Aman Le Mélézin is, despite its thoroughgoing Frenchness, a part of the Aman family, and you’ll have a pretty clear idea what all the fuss is about.

Even in the lofty heights of one of the most exclusive resorts in the French Alps, Cheval Blanc Courchevel sits above the rest — both literally and figuratively. This boutique hotel is positioned at the top of Courchevel 1850, looking out over the slopes, with fires and candles aglow inside. The ski-in, ski-out chalet is both wonderfully cozy and fantastically luxurious, featuring a Guerlain spa, an impressive modern art collection, and a gastronomic restaurant.

The combination of one of France’s most luxurious hotel brands and Courchevel 1850, one of its most desirable destinations, could never have been anything less than dreamy. Behind a classic Alpine exterior is a rustic-luxe 42-unit hotel that combines spectacular views of forests and peaks with ultra-plush creature comforts. With the Bellecôte ski slope just outside, the whole of the Trois Vallées is at your feet, while, back home, the Spa Diane Barrière awaits.

The Arts Décoratifs Museum promises an enchanted interlude opposite the Louvre gardens. In the kitchen, Benoît Dargère reinvents Mediterranean classics by means of meticulously selected produce. On the terrace or in the elegant dining room, the service is as exquisite as the food (risotto of the day; piccata of milk-fed veal al limone and sage; grilled octopus and aioli). Cosy, refined and delicious.

Tucked away in the charming resort of La Tania, a stone's throw from Courchevel, Julien Machet's restaurant invites you to enjoy a culinary experience that is full of personality. Accessible on skis, this unique place sets itself apart with its inspired and authentic cuisine in which local ingredients from Savoie, Piedmont and the Mediterranean rub shoulders with carefully selected ingredients from neighbouring regions.

Courchevel, the quintessence of Alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In this plush, stylish chalet, talented chef Thomas Prod'homme, who trained at L'Oustau de Baumanière in Les Baux-de-Provence, elegantly slaloms between local ingredients, winter flavours and Provençal inspirations. Guided by his memories and personal tastes, he produces high-precision cuisine and does not shy away from presenting bold flavours, indulgent fare.

Gifted pastry chef Sébastien Vauxion takes guests on a unique journey (with a formula that proved to be trendsetting). His modern, inventive cuisine puts fruit and vegetables centre stage – in fact, this is vegetarian, only without hammering home the point. His highly refined creations are based on complex flavours, each ingredient enhanced by aromatic herbs, spices, citrus fruits and dairy products.

European ski resorts already lead the way in combining world-class winter sports with top-shelf luxury, but even in the context of the French Alps, Airelles Val d’Isère stands out. It’s a proper ski-in ski-out resort hotel, but at the same time it’s unusually refined, its architecture and décor combining classic Alpine-lodge warmth with a generous measure of Renaissance-era character — and the service, as in other Airelles hotels, is unusually devoted.

This fine dining establishment is part of a luxurious hotel, which feels like a plush chalet. On the edge of the famous ski run, Face de Bellevarde, the restaurant is chic and elegant with a wealth of wood, exposed stone and mirrors. Passionate about his craft, conscientious chef Antoine Gras shows the utmost respect for the ingredients. The combinations are spot on: just-seared langoustine, julienne vegetables, chilled vinaigrette with grated carrots.

High luxury and cutting-edge design are both available in the Alps, but they don’t come together under one roof all that often. La Folie Douce, in Chamonix, is the rare exception: a Belle Époque beauty with over 250 rooms and suites, five restaurants, a heated outdoor pool, and a well-equipped spa and fitness center, all redesigned in a sophisticated contemporary style. It’s more family-friendly than you might expect from such a chic hotel, with a long list of kids’ club offerings.

Since it was founded in 1903, this iconic Chamonix establishment has been run by the same family. Chef Damien Leveau’s regional score (Arctic char and whitefish from Lake Geneva, snails from the Mont Blanc area, locally bred pork and lamb) underscored by produce from the herb garden, such as oxalis, lovage, citrus thyme, savory, lemon balm and sage, is served in a stylish, understated interior.

In a smart, contemporary vibe overlooking the legendary Mont Blanc, Emmanuel Renaut and his team craft an Alpine score with a weakness for produce from the garden and the surrounding meadows. Mouth-watering modern dishes steeped in generous, delicate flavours: tartare of beetroot, celery and horseradish sauce; loin of roast venison, stuffed cabbage, game sauce; citrus fruit soufflé…The view from the terrace is particularly breathtaking.

When you’re staying in the center of the world’s largest ski area, hanging around the hotel is hardly a priority. But it’s hard to resist doing just that if you’re a guest at Le CouCou. Just a quick slide away from the lifts of Méribel, this ski-in, ski-out luxury hotel is housed in a ten-story wooden chalet with a wide terrace overlooking the slopes, indoor and outdoor pools separated by glass, three restaurants, and a Tata Harper spa.

L'Ekrin displays all of its charm in this cosy setting that offers a perfect spot for a drink by the fireside. Chef Laurent Azoulay, himself the son of restaurateurs, earned his stripes at Oustau de Baumanière and Pierre Gagnaire before taking the helm here. He proposes cuisine that is creative and colourful, refined and delicate, skilfully juggling the influences of his native Provence and adopted home in Savoie. He includes the best Mediterranean fish on his menu.