The article shares a personal narrative about the evolution of skiing snacks from PB&J sandwiches and granola bars to gourmet charcuterie experiences, particularly at Courchevel, a luxurious ski destination in the French Alps. The new trend 'charcuterski' encourages skiers to bring elevated food options to the slopes, featuring meats, cheeses, and even champagne. The author highlights insights from Vincent Arhuro, L'Apogée Courchevel's food and beverage manager, who emphasizes the local quality of charcuterie. Ultimately, the story captures the joy of enjoying fine food in stunning mountain settings.
Growing up as the kid of two powderhounds, the only food we were allowed to bring to the mountains were PB&J sandwiches and granola bars that, more often than not, disintegrated in our jacket pockets before we even got to take a bite.
In 2024, skiers and riders took to Instagram and TikTok to partake in the mini-trend that combines a love of meats and cheeses with skiing and riding - aka 'charcuterski.'
Vincent Arhuro, the food and beverage manager at the hotel, told Travel + Leisure, 'We are very lucky to be in a region where charcuterie is at its best.'
I also found a special item inside that bag: a mini bottle of Veuve Clicquot that made for the best.
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