ter a long day hucking 1080s off cliffs and carving sick lines through the glades, there’s nothing like sitting down to a nice pressed duck. Okay, I don’t really huck that many cliffs anymore, at least not intentionally, and pressed duck, especially the one they serve at the Kronenstübli restaurant in the Grand Hotel Kronenhof, St. Moritz, is not my typical ski meal — but it is my ideal ski meal. In fact, it’s the meal I dream about as I careen down mountains, no matter where in the world I happen to be.
It just seems the older I get, the more I look forward to the après portion of the day. There are any number of reasons I think food and wine taste better after a day on the slopes: the altitude, the fresh mountain air, the exercise. These all sharpen the appetite. Besides, when you’ve survived another day of hard skiing (or, fine, snowboarding too) without injury, a bit of a celebration is deserved. An extra glass of wine. A bit more fat and meat than might be normal.
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