Catering for the gourmet skier
Foodie skiers are spoiled for choice as more and more resorts provide culinary events to complement the physical exertions
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...
Subscribe from just €1 for the first month!
All Digital Access + eReader
Unlimited Access for 1 Month
*New subscribers only
€149 For the 1st Year
Unlimited Access for 1 Year
90 Day Pass
Unlimited Access for 2 Years
Get a Business Account for you and your team
TV review: Detecting the dead hand of De Valera in old traumas
A new RTÉ documentary shed light on the involvement of Éamon de Valera’s son in the illegal adoptions of the past
Appetite for Distraction: our home entertainment picks
Your weekly guide to the best podcasts, streamed TV and video games
Radio review: A sobering reminder of the devastating effects of Covid on the arts world
The unique challenges faced by those who work in the live arts emerged this week, as well-known figures such as Rory O’Neill and Celine Byrne described the losses they have suffered