Confessions of a (Foodie) Ski Instructor

Hi everyone and welcome to another post from your favourite blogging Méribel ski instructor. Let's get straight into this post, which is certainly a little different to my normal. A few weeks ago, before Christmas, I was talking to some people who suggested I should blog more about mountain restaurants. In the past I may have mentioned some, but I've never spent too much time writing about them. After all I am a ski instructor who loves to help people improve their ski technique and guide skiers around the vast 3 Valleys ski area. Often this will include eating at a variety of restaurants on the mountain, but don't tend to mention them on this blog page. Having said that, I'm very lucky sometimes that I get to eat in some rather nice restaurants up the mountain with clients when I've been booked for an all day session. All of these photos were taken over week ago over the New Year period....

And another reason why in the past I haven't blogged about such pleasures is that I'm aware that it may look like I'm showing off, which of course is the very last thing that I want. Yes this job on the outside can look quite glamorous sometimes, and it can be. However there are many times when ski teaching is less so. However on some occasions, my goodness I have to pinch myself. But again, why make this public?

For the last fifteen years or so, my interest in quality food has increased thanks mainly to being exposed to nice eating experiences on the mountain. My wife has definitely noticed that I'm being influenced and motivated by such exposure. For years I've been experimenting more at home and trying to improve the meals I provide. And then the Covid period came along, which freed up loads of spare time in my life, enabling me to throw myself even more into cooking. Cooking can be fun, as long as you have enough time in your life.

I knew for a long time that I enjoyed good food, but I never regarded myself as a Foodie. I do wonder if that is changing now. Right, before I go any further I'd like to say that I won't be rating the restaurants that I was lucky enough to have visited over the Christmas and New Year period. There will not be any reviews either.

I have friends who are ski instructors in other ski areas, and often get to chat with them. After speaking to them it has become quite apparent that other ski areas in France offer a different eating experience to skiers on holiday. For example, self-service restaurants can be the main option, alongside more budget friendly sit down opportunities. When I first started working in Méribel, there used to be several self-service restaurants. But this has gradually changed over the years. To the point that other than occasional snack bars; there's the La Folie Douce under the Saulire Express bubble that offers self-service, as does the Rhodos restaurant on the Altiport. That's just two restaurants in the Méribel Valley that I can think of. How times have changed.

There are still plenty of self-service restaurants in the Belleville Valley, which includes Val Thorens, Les Menuires and St.Martin de Belleville. Just not in Méribel and Courchevel. Why do I think the market has changed so that there are more high end restaurants? Simply because the demand is there. There only used to be a small handful of high end places. Us Foodie skiers now have a considerable choice. And again, it's because the demand is there. The thing to bear in mind that the 3 Valleys offers quite a diverse range of eating options all over the mountain. Self-service isn't for everyone. Neither is picnicking. Burger bars aren't for everyone. And neither is fine-dining. However isn't it nice that we have all of these choices available?

Some of the high end restaurants also offer a party atmosphere, for example La Bagatelle in Courchevel 1850, the Cap Horn also in 1850, and of course La Folie Douce in Méribel. There's definitely a market for this style of eating and partying experience. The market is certainly there.

Other than the restaurants that have been photographed and appear in this post, I've also had the absolute pleasure with eating at the Chalet de Pierres, and La Soucoupe several times above Courchevel 1850. These places are top end, and offer fabulous food. Of course this comes at a cost, which many people would not consider worthwhile during their holiday. High quality fresh ingredients are expensive, as are the logistics in getting them up the mountain. All of the top chefs need to earn a decent living; they will often move during the seasons between St.Tropez and the 3 Valleys, this costs money. The numbers of staff required to provide instant service will be higher than other restaurants. And of course any entertainment needs to be factored in as well.

I've been very fortunate to have been treated to such lunch dining pleasures so far this winter. It's not normal for me that's for sure, but I tell you what, it's very much appreciated when it does happen. Again I won't name my favourite wine or champagne, or meal, that I've most enjoyed. For fear of appearing smug or showing off. Perhaps I'll confess only in person if we get to meet. Right, back to my usual blog posts next time. In the meantime, and as ever, don't forget to Live With Passion. Martin.