F&W's travel editor tells where to find the best new restaurants and après-ski scenes this winter at ski resorts around the world.
Ski Resort Restaurants: U.S.
Park City, Utah
Courtesy of Montage Deer Valley
Montage Deer Valley This new slopeside ski resort high on Empire Pass has its own beekeeper, a huge spa and custom craft beers made with high-altitude hops (some from the resort's hop trellises). At Apex restaurant, chef Matt Leonard (a Mark Miller protégé) serves hearty dishes like Kobe burgers and gnocchi au gratin.
Courtesy of Timbers Resorts
The Sebastian The Sebastian is the first new ski resort in Vail Village in 43 years. Its restaurant, Block 16, has a deep wine cellar and an obsessively local menu, while its Frost Bar has one of Colorado's largest Scotch selections. Pop-up spas near popular après-ski hangouts offer massages and reflexology.
Steamboat Springs, Colorado
© John F. Russel
Courtesy of One Ski Hill Place
One Ski Hill Place This new ski resort at the base of Peak 8 has a bowling alley designed to look like a gold-mining shaft; T-Bar offers 40 beers on tap.
Mammoth Mountain, California
Courtesy of Levy Restaurants
Slope Snacks New this season at Mammoth Mountain in California: snowcats selling burritos, tamales and churros. mammothmountain.com.
Ski Resort Restaurants: Foodie Heaven in the French Alps
Courchevel 1850 has more Michelin-starred restaurants than any other ski spot in the world (seven at last count).
New Outposts from Three Top Paris Chefs
Cheval Blanc, © Marc Berenguer.
At Courchevel 1850, a ski resort popular with royals and Russian oligarchs, everyone's hungry for luxury. Which explains why so many top chefs have recently opened outposts there, including three Paris legends. In a dining room decorated with Saint-Louis crystal chandeliers and silk drapingsan homage to fashion-crazed Austrian Empress Sisi of BavariaPierre Gagnaire's new restaurant in Hôtel de Charme Les Airelles serves haute dishes like cream of crab soup with high-mountain honey. Skiers can eat Alpine tapas from Yannick Alléno, like ham-and-Gruyère tarts, at hotel Cheval Blanc on a terrace overlooking the ski lifts. And at his new chalet-style restaurant La Table du Lana, Guy Martin re-creates his beloved truffled veal from Le Grand Véfour in Paris