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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