These boots ain’t made for walkin’

I’m not the biggest fan of speed or adrenalin sports, my last ski holiday was 12 years ago and I thought it would be my last.

I am also not one to pass up an opportunity so a weekend in Lech, rumored to be the gastronomic centre of Europe, was snapped up faster than a fast snapping thing.

Our first dining experience wasn’t so great, but mostly because the place was filled with over drunk raucous young things and smoking was permitted. We ate and retired early, having to tie up my now smoke stinky hair. Uff.

Having decided to have another go at skiing with one to one instruction, I was surprised at a) how I didn’t fall over, and b) that one can eat so well at a ski resort.

The instructor, an interesting chap, had asked me what I did and promptly recommended a handful of places to try. ‘Good local ingredients and none of that over fancy edible art’ what how he described them. Like.

We slinked uphill and met the more capable John at a cable car station, and proceeded to Murmeli, having made a reservation at hot chocolate stop number 1.

The terrace was packed, the outfits keener than the skiers it seemed, so we stayed inside which gave me chance to take the damn ski boots off. Fizzy water seems to be my tipple of the week, but here it comes with elderflower syrup.

Something about the altitude (I reckon) made alcohol give me a tight feeling in my chest, so I stayed with the flavoured water and opted to have one plate. No wonder everyone here is slender, you just can’t over eat!

imageI had beetroot dumplings which came with white asparagus, in season for a short while longer and a truffles cream. Even though all the flavours were delicate and the dumplings themselves light, I didn’t tire of the taste. The mountain air gives clarity and the delicate taste of dill came through.

John had the venison ravioli served on a bed of basil leaves, white asparagus, butter…..he kept on about how the combination was unusual and tasty. The portion not so huge but adequate for a man who had taken on red runs and quite a few of them while I was pootling on a lovely wide, smooth green.

My instructor, Andreas, had a steak with crisp onions and the most perfectly peeled new potatoes boiled and scattered with parsley, I at least got to try his dish. A very rich sauce; gravy like with berries, another regular ingredient on local menus. Indeed, he had a curd dessert topped with forts fruits which was delicious, and quite a picture.

By the time we had finished our gourmet lunch, we decided to head back to the hotel, this was quite a traumatic feat for me, moguls on a blue run brought tears to my eyes, or perhaps it was the cold…..

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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