Slope off at aleısurely pace

Josh Jackman has a genteel ski break in a cosy part of south-east France

a resort with a capacity of 1,800 skiers a week can ever get especially crowded.

There was also the added bonus of seeing the aftermath of the international snow sculpture contest held in the town. The competition, along with its ice-sculpture equivalent, is held yearly and included terrifyingly lifelike portrayals of the Sasquatch the monkey and a clown, among others. Sculptor Jean-Pierre worked for 30 hours straight after arriving late, eventually producing a 10-feet tall treehouse. “I lived up to my dream,” he said.

After a day of skiing, you will be greeted with the overwhelming smell of wood smoke — a portend for what awaits you at the local restaurants.

There are not many to choose from, but those present are magnificent. The Hotel le Christiania draws you in with its wonderful, garlicky cheese fondue with rustic bread. One fondue pot could feed a small army. Dessert, a super-sized almond macaroon with pistachio cream, raspberries and a matching raspberry coulis, was similarly gorgeous.

Alternatively, the Grand Hotel offered a plethora of feel-good cuisine for dinner, with a creamy spinach ravioli followed by a fish course which benefitted from a sweet, flavourful sauce.

If you still have the appetite — and after skiing, you probably will — this is all followed by a melt-in-your-mouth block of chocolate that’s perfectly complemented by an accompanying pear, with praline ice cream and a thin slab of gorgeous pistachio ice cream.

If you are inclined to a tipple, be sure to follow this up with a visit to the Galibier Brewery, a family-run establishment about 10 minutes from town which provides guests with free taster pints and a hearty welcome.

The beers, made with glacier water, range from lightly floral to rich and dark, and are worth a try. The son in the father-and-son team is a friendly former snowboard champion who is