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Food of the week: Eat your fill, it's been a hard day on the slopes

With recently opened restaurants, bars, clubs and fully serviced chalets, the European aprs-ski scene is hotting up for winter.

Following an 18-month refurbishment, the opulent Carlton Hotel, Via Johannes Badrutt 11, 7500 St Moritz, Switzerland (00 41 81 836 70 00; carlton-stmoritz.ch), includes the fine-dining Romanoff restaurant and the more casual Tschin.

Michelin-starred chef Eric Chavot oversees the menu at the La Table Blanche, Hotel Le Chalet Blanc, Zac de l'Oblisque 05100, Montgnevre (00 33 4 92 44 27 02; hotellechaletblanc. com), featuring Jerusalem artichoke velout with foie-gras tortellini.

You can buy a Stairway to Heaven at the Coco Club, Place Centrale, Verbier (00 41 0277716666; cococlub. ch), in the form of a rum, Grand Marnier, maraschino, bitters, exotic fruits, lime and absinthe cocktail.

British chefs Holly Fisher and Philippa Eyles offer sophisticated dishes such as warm salad of roasted figs stuffed with goats cheese wrapped in local ham at their Fish & Pips ski-in/ski-out chalets, Le Creux du Gypse, Mribel Village, Mribel (01483 421777; fishandpips.co.uk).