Haute cuisine hits North American slopes
Jackson Hole, Wyoming
Restaurant and bar Local opened in June in the Jackson Hole Town Square, and specialises in the type of local cuisine that Wyoming does best: fresh meat. The chefs make the sausages and charcuterie on site, dry age the steaks in house, and always have at least one locally-sourced steak on the menu. Even though the menu features game meat like elk, bison and pheasant, the clean white walls and dark, straight-lined furniture give the interior an ambience that feels more modern than old Western. Order the raw buffalo tartare with black truffle vinaigrette as an appetiser; the wild game pasta or the cast iron-seared rib eye as an entree; and finish the meal with the fried mini blueberry pies. Though the restaurant does not offer any vegetarian mains, the cheese plate served with triple cream brie, sheep’s milk cheese and cave-aged gruyere could be a meal in itself.
Café Genevieve also brings the rugged Wyoming environment to life in its historic log cabin location a block east of Town Square. Comfort food like candied bacon, biscuits and Cajun sausage gravy, and fried chicken and waffles make for a hearty brunch before heading out on the powder.
Mont Tremblant, Quebec
Situated at the top of a triangle between Ottawa and Montreal, Mont Tremblant has food options that combine classic French cooking styles with Canadian ingredients.
Taste a bit of this authentic French flavour at Restaurant La Savoie, housed in a converted ski chalet in the middle of the base village. The cosy restaurant resembles an Alps chalet with wooden walls and tables, and stays true to its southeastern France namesake, serving red wine broth and raclette cheese fondue alongside Parma ham, duck, shrimp and roast potatoes.
For French dishes with a bit of Asian and Mediterranean fusion flair, a greater amount of, try tapas at L’Avalanche, located in the oldest ski chalet building in the resort, and order a la carte items like escargot or chorizo tempura. The VIP platter includes tastes of sake-marinated filet mignon, curry shrimp tempura and bacon-wrapped chicken.
Best known for its pan-seared duck fois gras, Aux Truffes, located in the centre of Mont Tremblant’s pedestrian village, serves Quebec specialties like guinea fowl stuffed with basil butter and goat’s cheese, and red deer fillet and other game meats, as well as a selection of hard Quebec cheeses like tomme de demoiselles and soft varieties like pont-blanc. Large windows, white linen tablecloths and red-shaded chandeliers give the interior a warm elegance, made for a romantic end to a ski vacation.