Ski food of the week

You don't have to drop your culinary standards just because you're halfway up a mountain. Andy Lynes highlights the best

Nothing works up an appetite quite like hurtling down the side of a mountain on two thin strips of aluminium and fibreglass. Wherever you go this winter, you'll want to make sure the après-ski is nourishing enough to get you through the next life-endangering black run. From hamburgers to haute cuisine, here's our pick of some of the world's best mountain food.

There's a party atmosphere on the terrace at La Fruitière, Sa Les Tommeuses, Cedex, Val d'Isère, France (00 33 479 06 01 47; lafoliedouce.com), with DJs, performers and an open-air wok station.

Sate ski-induced hunger pangs with hearty soups and sandwiches in the bar of The Clubhouse, 74 Promenade des Sonnailles, Chamonix, France (00 33 4 5090 96 56; clubhouse.fr), sister to Milk and Honey in London.

The seafood tower at Araxi, 4222 Village Square, Whistler, Canada (001 604 932 4540; araxi.com), includes British Columbian oysters, prawns and smoked sockeye salmon. Lamb from Alpago prepared five ways helped to win Graziano Prest a Michelin star for Tivoli, Via Lacedel, 34 Cortina d'Ampezzo, Italy (00 39 0436 866400).

FiRE + iCE, Marriott's Timber Lodge, Heavenly Village, 4100 Lake Tahoe Boulevard, South Lake Tahoe, US (001 530 542 6650; fire-ice.com), combines barbecue on a 5ft circular grill with ice cold "infusions" like lemon and blueberry tequila.

Veal sausages are cooked on a wood grill at Bergrestaurant, Hotel Simi, Brantschenhaus, 3920 Zermatt, Switzerland (00 41 27 966 45 00; hotelsimi.ch), and served with rosti potatoes.

Climb the 455 steps or take the funicular for Alsatian specialities in the Café im Turm, Bergiselweg 3, 6020 Innsbruck, Austria (00 43 512 589259; bergisel.info), overlooking the famous ski jump.

The comforting potée Savoyarde at L'Alpette, Rochebrune piste, Megève, France (00 33 4 50 21 03 69), is served in a clay pot and made from sausages, pork loin, root vegetables and herb broth.