Many of our properties do include food packages, whether bed and breakfast, halfboard, or catered. However for the self-catered and indeed any guests wishing to explore traditional cuisines, or just wanting to know what can be eaten for lunch on the mountain, here are our top tips for each country.
A country renowned for its wonderful cuisine and the ski resorts are no let down either. You can get your generic tartiflettes in nearly all resorts. But you can also find region-specific beef bourguignon (the Val Thorens variation is lovely), french onion soups, duck confit.
Ratatouille is a strong favourite, particularly amongst vegetarians and will easily give you your five-a-day in one meal. We find Val d'Isere serves these up the best.
Raclettes are a great lunch time rejuvenator, giving you plenty of carbs to work with for a fully fuelled afternoon of skiing. They are a delightful mix of melted cheese, meats and new potatoes served piping hot.
Typically, the French will also spoil you with an array of beautiful cheeseboards, each as tasty as the next.
Home of the weiner schnitzel, the Austrian cuisine is more wide-ranging than you may think.
Frittatensuppe is a favourite amongst our guests and is beautiful in Soll or Obergurgl. Though this beef-based broth with slices of pancake may sound unusual, it is utterly delectable. Other favourites include strudel, varieties of goulash and germknodel, a dumpling dish that can be served as a main course or dessert.
Of course, Austria wouldn't be Austria if the bill didn't arrive without complimentary schnapps.
The Swiss know how to feed and look after you. They are happy to lavish cheese - melted or not - upon almost any savoury dish.
Fondue is their speciality and it comes in a couple of different varieties; with bread and potatoes, or as a meat dish. Whichever you opt for, dunk away into your melting pot of cheese until you reach what is known as "the Grandmother", the crispy layer left on the bottom of the pot which is equally delicious as the rest of the meal. We recommend the potato fondue which is particularly prevalent in the Jungfrau region or St Moritz.
They are also the producers of Rösti, the Swiss equivalent of mashed potatoes and have to be golden brown in colour to be served at their best.
We're afraid we can't provide too much originality in our top tips for Italy, but you can rest assured that the taste will be as authentic and high in quality as you could wish for.
Pizzas and pastas are Italy's main offerings, there is no way to hide that, but the difference between their pizzas and those from your local supermarket are very noticeable. These are great when coupled with the fantastic atmosphere you can enjoy in La Villa or Sauze d'Oulx.
However, these are not the only foods that can be found on their shores, bruschetta can prove a wonderfully refreshing lunch as can a light tiramisu or a panna cotta.
In Andorra, you can expect a mixture of Spanish and French cuisine - lovely!
A combination of tapas and frogs legs, paella and raclettes, it takes a rare palate to go unaccounted for in Andorra!