We stayed at the Chalet Edelweiss in the Altiport last week with Neilson and were really pleased with our stay.
The chalet was a good size, warm and welcoming. The chalet hosts were excellent; the chalet was always sparkling clean and the food was really excellent (hot breakfast every morning, yummy afternoon tea with vin chaud, aperitif and canapes at 7pm then a four course dinner at 7.30).
All of the bedrooms were ensuite but vary quite a bit in size. The bedrooms on the first floor with balconies are larger, while the two middle bedrooms on the first floor (with bath but no balcony) are smaller and a funny shape. The bedrooms on the lower ground floor have a nice view but are really tiny so are best avoided.
My only other small complaint is that the chalet is very badly sound-proofed, so we could hear the other guests coughing, chatting, showering etc in their rooms. Not a massive issue as I was so exhausted from the fresh air & skiing that I slept very well, but it kept a number of the other guests awake.
The chalet was advertised as having a sauna, which it did, but the sauna was in the boot room/garage which isn't ideal. The sauna also causes power surges which was amusing at first but a little frustrating if you're elsewhere in the chalet.
The altiport is a 15 - 20 min walk from the Les Bergers area of the resort, or a 3/4 min ski down the green altiport run which runs beside the chalet so it's not ideal for visitors who want to go to and from the bars every evening or for absolute beginners who would have to carry their skis to and from Les Bergers (which is where ski school meets) day on the bus at the beginning of the week until they are confident on greens alone.
On the Weds evening (when the chalet hosts have their night off) we went to the Altiport restaurant, which is right beside the tiny runway and a 5 minute walk from the chalet. From the outside this really didn't look anything special but the food is really really excellent and very well priced compared to the standard mountain restaurant; i.e. the food is more than twice as good as a bog-standard pizza/fondue/pasta but probably only 25% more expensive.