Méribel, the middle resort of the Trois Vallées, dates from the 8th century. It’s modern ski resort development is credited to Scotsman, Peter Lindsay. After WWII, he helped design it in the châlet-style with local wood, stone and slate. Today it’s the prettiest of the valleys’ twelve purpose-built resorts. With a more relaxed profile, Méribel caters to families with fewer midnight oil-burners than its upmarket chic sister, Courchevel, in the next valley.
After the war the Trois Vallées planning began: first the runs, then lifts and finally the resorts themselves. Planners created one of the largest ski areas in the world with more than 67,000 acres of ski-able terrain. Middle Méribel is the ideal location for all three. The valleys’ resort network has 370 runs; 155 miles of off–piste couliors for those with challenge-deficits; a 5,000 foot vertical; 1,100 ski instructors to fine tune one’s technique; and over 2,000 snow canons to cover your trails. But unlike Zermatt with 54, there’re only 13 mountain restaurants, most strange. The Epic pass is accepted for seven days and their 182 lifts move 230,000 skiers/hour. Lift lines? Definitely not here!