A Europa no seu melhor.

'The biggest difference between skiing in Europe and skiing in North America...it's lunch. In Europe, skiers not only stop for a midday meal, they rtake time to enjoy it. That means three courses (not a lonely hamburguer), wine (yes, wine), and freshly made expresso (not coffee that has been stewing in the pot for hours). And hey, why not a brandy to fortify you for the afternoon's exertions?... what makes a European ski holiday special -- and or americans, surprising -- is the mountain restaurants, usually located high up on the slopes, complete with uniformed waiters, gourmet cuisine, extensive wine lists and great people-watching opportunities... Finally, if all this doesn't make the case that European, especially French, skiing is different, consider this. At one point, we shared a télécabine with three hip, young Frenchmen. We couldn't help but overhear their animated conversation. They talked about the quality of the fresh strawberries at the market, chocolate in many guises, and the best way to make a cake. I wish I had asked them where they were having lunch'.

Ann MORRISON, 'Vive la différence: the biggest contrast between European and US ski holidays is evident at lunchtime', Financial Times, Life&Arts, October 6-7 2oo7, p.14.