Food Of The Week: Hot tables on cool slopes
Just because you've donned your skiwear doesn't mean you have to abandon your gastronomic aspirations.
Double Michelin-starred chef Jean-Pierre Jacob's 12-course menu at Le Bâteau Ivre, Hotel La Pomme de Pin, Les Chenus, Courchevel (00 33 4 79 08 3688; pommedepin.com), has original dishes such as oxtail consommé with profiterole, pineapple and truffle sorbet.
Treats await diners who track down The Bunker, Cow Lane, Queenstown (00 64 3 441 8030; thebunker. co.nz), such as hare loin on apple risotto and wilted spinach with quince compote.
'Ski Canada Magazine' named Mer & Monts, Le Massif, Charlevoix, Quebec (001 418 632 5876; lemassif. com), "best on-mountain eating in eastern Canada" for dishes such as veal steak with Roquefort and olives.
There's tuna teriyaki with rice and coriander cream, and sushi at Netsu Sushi Bar, Rue de Médran 5, Verbier, Switzerland (00 41 27 771 62 72; hotelgarbo.com).
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