Field Notes
Long-form editorial from 1,850 metres — style, taste, territory and the cultural geography of high-altitude living.
Truffle Season in Courchevel — A Winter Guide
Truffle season in Courchevel 1850: when the black winter truffle is at its best, what it costs, and where to eat it — from Le 1947 to Le Sarkara — across the resort's Michelin tables.
Mapping the Off-Piste Secrets
The six itineraries that the guides of Courchevel actually ski on a powder day — from the Aiguille du Fruit to the secret bowls above Pralong, and the etiquette of asking to follow.
The Cross-Border Glacier Run
Heli-skiing is illegal in France, legal in Italy. The day-trip that uses both: a 45-minute flight from Courchevel to the Ruitor glacier, two 1,500-metre descents, and a champagne lunch in Aosta before the return.
Inside a Three-Star Pastry Kitchen
A morning behind the pass at Le Sarkara, the world’s only all-dessert restaurant to hold three Michelin stars. Sébastien Vauxion’s brigade, six brigade members, eighty desserts, and the half-gram weighing scale at the centre of the table.