Signature experienceLa Clusaz

Col des Aravis and Reblochon farms

Col des Aravis and Reblochon farms — La Clusaz

Duration

Half day

Price

From €340

Mercedes

Dedicated vehicle & chauffeur

Warm hay on the air and the soft ring of cowbells set the pace as we climb to Col des Aravis at 1,486 m, with Mont Blanc’s satellite peaks—Bionnassay and the Dôme du Goûter—punctuating the skyline. This old frontier between Savoie and Faucigny still shows in boundary stones, and the south-facing pastures above La Clusaz explain the floral richness that flavors the milk. We follow the D909, roughly 12 km from La Clusaz, then drift toward chalets where the morning milk is worked within the hour. Reblochon fermier takes shape by hand, right on schedule.

From there, your Amani driver keeps things effortless: hotel pickup in La Clusaz, a plush Mercedes at your disposal, photo pauses when the light breaks on the Aravis, and a reserved alpine farm visit to watch cheesemaking and taste on site. While he handles the road, you tour the dairy, chat with the cheesemaker, and leave with the day’s wheels properly banded. The return via Les Confins, 4 km from town, skirts the Nordic plateau and lake, with a short detour possible to the tiny Confins chapel. With a private chauffeur in La Clusaz, flexibility saves minutes on narrow mountain roads.

Your itinerary

  1. I

    08:30 — Hotel pickup in La Clusaz and drive up the D909 to Col des Aravis (30 min).

  2. II

    09:10 — Scenic stop at the pass for Mont Blanc views and photos by the Sainte-Anne oratory (15 min).

  3. III

    09:30 — Alpine farm visit with reblochon cheesemaking demo, tasting, and purchase of the day’s wheels (60–75 min).

  4. IV

    11:00 — Return via the Confins plateau, stop at the lake and chapel, then drop-off at your La Clusaz hotel (around 12:00).

What’s included

  • Dedicated Amani driver
  • Mercedes at disposal
  • Hotel pickup/drop-off
  • Alpine farm booking

Your chauffeur’s tip

From mid-May to early July, herds are up on pasture and morning cheesemaking starts around 9:30; depart before 8:45 to catch draining and hooping—the most photogenic stage.

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