1. Val Cenis Vanoise
  2. Termignon

Termignon – Maurienne Valley ski resort Termignon (1300 m)

The charming village of Termignon lies on what was historically the main route from Paris through to Milan. At an altitude of 1300m, along with the larger neighbouring resort of Val Cenis, it forms part of the “Val Cenis Vanoise” ski area. However, the resort’s immediate vicinity in itself offers a range of practice slopes for beginners, as well as some easy and medium-difficulty runs further uphill.

A blue-rated connecting run links Termignon directly with Val Cenis Lanslebourg, which is the idea starting point from which to explore the 125km of runs in the Val Cenis Vanoise ski area. Val Cenis itself is also easily reachable by ski bus.

Termignon is the ideal base for those looking to discover the area on foot. A range of walking routes surrounding the resort, encompassing all levels of difficulty, will lead visitors through the forests and the spectacular mountain landscape, up to breathtaking viewpoints on any of the numerous peaks. There is also a range of prepared routes for cross-country skiers.

Ski resort Termignon Detailed information:

  • Cross-country skiing
  • Snowpark
  • Ski school
  • Ski kindergarten
  • Day nursery
  • Cinema
  • Restaurant
  • Indoor swimming pool
  • Heated outdoor swimming pool
  • Ice rink
  • Disco
  • Bar
  • Sport shop
  • Toboggan run
  • Supermarket
  • Bank
  • Cashpoint
  • Wellness

Further information

Cheese-making live

The small winter resort features a statue of “the weeping lady of Termignon”, designed by the local artist Jaggi-Couvert. This unusual monument, depicting a grieving lady dressed in regional costume, serves as a memorial to those souls lost at war from the village and from the region.

On a lighter note, guests in Termignon must look out for the village’s signature culinary highlight. Termignon is famous for its blue cheese “Bleu de Termignon”. This “farmer’s” cheese is produced on the pastures above Termignon every year from June to September, using completely traditional methods, with raw milk from Abondance and Tarantaise cattle. There are not many alpine dairy farmers that still produce cheese using the traditional techniques, so Bleu de Termignon is a quite rare delight. Its characteristic blue mould is also, of course, allowed to form completely naturally.

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Termignon 24 Accommodations

  • free
  • special offer
  • on request
  • occupied
  • internet
  • sauna
  • swimming pool
  • fireplace
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