Catering for the gourmet skier

Foodie skiers are spoiled for choice as more and more resorts provide culinary events to complement the physical exertions

25th October, 2015
From left: Heston Blumenthal, who is hosting the Mountain Gourmet Ski Experience, with fellow chefs Sat Bains and Marcus Warring

The challenge of creating gourmet menus at high altitude is not something most of us think about as we sit down to enjoy good food in a ski resort, but the issue is one which taxes twice Michelin-starred Jean Sulpice, who creates his famous Val Thorens dishes at 2,300 metres.

Lower oxygen levels, dry air and the vagaries of weather are just some of the issues. Food dries out faster, wine ages more quickly, food packaging...

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