Chalet Freeride Venosc
Local bike hotspots: Alpe d'Huez, Alpe d'Huez, Le Bourg-d'Oisans, Alpe d'Huez, Le Bourg-d'Oisans, Le Bourg d'Oisans, Alpe d'Huzes, Bourg d'Oisans to Alpe d'Huez 21 hairpins, Col du Galibier, Col du Glandon, La Marmotte, Les Deux Alpes MTB Park
Property Description & Description of Biking in your region
Bike Chalet Venosc
This is Bike Lodging’s flagship chalet, which can comfortably accommodate up to 14 people across 4 floors and 400m2 of living space.
The Chalet may be rented self-catered, or for larger groups, with B&B or Half-Board catering.
It has 14 bedrooms (many with balconies) and a total of 10 double and 11 single beds, 6 WCs and 4 bathrooms. The ground floor is composed of a fully outfitted chef’s kitchen, an expansive dining area where the restaurant used to be situated and a newly refurbished lounge area. The focal point, however, for the ground floor and indeed the entire chalet is the fully functioning professionally appointed private bar, significant refrigeration space.
The living room is ideal for relaxing after a day in the mountains with its 50” plasma screen TV, multi-region DVD player with significant DVD collection, and high-end hi-fi system.
The chalet sits on the popular road cycling route between Le Bourg d’Oisans and La Berarde in the Ecrins National Park. It is just a short ride back to Le Bourg d’Oisans and the start of the famous 21 bends to Alpe d’Huez. Local rides also include the Col du Galibier, Cold du Glandon, La Croix du Fer and the Col d ‘Ornon.
The chalet is just 300 meters from the gondola in Venosc which links to the popular mountain bike reset of Les Deux Alpes, hosts of the European leg of Crank Worx. The famous Venosc downhill mountain bike track ends just a couple of hundred meters away.
There is a chilly mountain stream close by, which cyclists have been know to use as their post ride ice bath.
Half-Board catering is an option for larger groups and is provided by Will the chalet manager and former chef. With Will’s vast catering experience, he can plan a menu and budget to fit any occasion.