Food Of The Week: Hot tables on cool slopes

Sunday 28 October 2007 00:00 BST

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

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).

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Food Of The Week: Hot tables on cool slopes

Join our commenting forum

Thank you for registering