Let's face it, who really cares whether Japan or Canada offers the best snow, whether the States has the best tree-skiing or whether Austria provides drinkers with the best après-ski. The most important decision when it comes to where I shall spend my skiing holiday is the local delicacies on offer to stimulate my palate, to supply me with the energy required to keep me skiing between mid-morning snack and my three-course lunch. Here's what I have found in my travels.
Austria
Originally from Hungary, Goulash is a staple at any mountain-side restaurant in Austria. Usually made from beef, onion, red pepper and paprika powder, Goulash is served as a soup. The secret, they say, to a good Goulash is in the thickness: meat from well-exercised muscles (shin, shank or shoulder) that is rich collagen is used as it turns to gelatine during the cooking process and potatoes are often added to provide starch to enhance the thickness. Goulash is usually served with mashed potatoes, polenta, dumplings or spatzle.
Canada
A local favourite amongst the Canucks is poutine: a wonderful dish of crispy fries topped by cheese curds and a chicken (or sometimes veal) based sauce. Prince Edward Island potatoes are the preferred variety for the fries and cheese curds from the brand Frommage Beaucronne are ideal and their freshness vital - but the most important component of poutine is the sauce. It is basically a velouté sauce: thickened chicken stock, seasoned with pepper and with a taste of onions, with a few additions and modifications.
France
Although it was only invented in the 1980s by the well-known Reblochon Trade Union, Tartiflette has quickly become a favourite amongst skiers in the Savoie region of France. Layers of potato interspersed with melted reblochon cheese, cream and bacon lardons, it is sought after by alpinists looking for a tasty and calorific snack to re-energise weary limbs.
Italy
The Italians flair for food (and for life in general) is prevalent in the ski resorts situated in the north of the country. Pasta, served with a variety of different meats & sauces, is the staple diet for skiers and snowboarders alike. As a complex carbohydrate, pasta does not cause sugar to rise quickly in the blood and so energy is released slowly and not in a short, sharp fix. Perfect for maintaining strong legs until the last lift of the day.
Japan
Ramen Noodle Soup. Ramen chefs train for a long time to learn to make ramen soup ? the ramen relates to the style of noodle used. The stock is made from chicken bone, pork bone, niboshi (dried sardines) or kombu and vegetables, such as ginger, garlic, or/and mushrooms are also added.
New Zealand
The classic Kiwi meat pie isn't usually considered gourmet food, but it's an icon for many of us. Eaten hot from a paper bag, with its flaky golden pastry and savoury filling, a pie is unpretentious comfort food.
Scotland
Do they ski in Scotland? Well, in fact they do!
Haggis is the national dish but not commonly available on the slopes of Aviemore, Cairngorms or the Nevis Range. You are more likely to find the usual dishes of pizza, burgers and sandwiches, but delve a little further and you can find some amazing soups! The mean nature of our Scottish friends means that, for years, they have puree-d all the leftovers from the day before and created a soup the Scotch Broth! It is actually very tasty, highly nutritious and warms the cockles.
Switzerland
As a cheese, Raclette, is a semi-firm, salted cheese made from cow's milk often made with tastes of white wine, pepper and herbs. It originates in the Valais region of Switzerland. At a Swiss ski resort, anyone ordering Raclette from the menu will be faced with a round of cheese heating over a special round machine. When melted, it is served with small firm potatoes, gherkins, pickled onions, dried meats, sliced peppers, tomato, onion, pears and mushrooms.
USA
Having bastardised (or bastardized) food from all over the world, we can only really say that the hamburger and fries is a true American tradition. It is wonderful in the eating but will likely weigh you down in the powder in the afternoon. Not to be recommended.
To bring this utterly futile article to a swift conclusion, I think I would go skiing in Italy. A nice bowl of pasta with a fresh tomato sauce loaded with basil and garlic would tick all the boxes; delicious, nutritious and giving me energy for the whole afternoon.
Places I would certainly not go skiing include Austria, Japan or Scotland (who could ski for a day on a bowl of soup?). Canada, New Zealand and the USA would be good on a hangover but last lifts would be wishful thinking. Switzerland and France would do well on the taste test.
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