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Heston Blumenthal hosts the inaugural Mountain Gourmet Ski Experience

Courmayeur in the Aosta Valley of the Italian Alps will welcome the first Mountain Gourmet Ski Experience in February 2014. The brainchild of chef Heston Blumenthal and Momentum Ski founder Amin Momen, the Mountain Gourmet Ski Experience will be a celebration of the rustic cuisine and warm hospitality of the Courmayeur ski resort.

As curator of the festival, Heston has invited fellow chefs Sat Bains and Marcus Wareing to cook four gourmet dinners, bringing the new winter ski gourmet festival to life. The inaugural mountain event will offer not only amazing skiing at one of the world’s greatest boutique resorts, but access to some of the greatest British chefs as well.

Nestled at the foot of Mont Blanc, the highest peak in Western Europe, Courmayeur offers as many restaurants as ski lifts and provides the perfect setting for a full programme of dining and skiing indulgence. A long-time favourite of British alpine enthusiasts, Courmayeur incorporates spectacular scenery, premier high-altitude sport and the warmth of Italian hospitality. A keen skier, Blumenthal has returned to the resort as one of his preferred destinations for several years.

"I came late to skiing; I only started about six or seven years ago,” explains Heston. "I instantly loved it. Courmayeur quickly became one of my favourite ski haunts as it offers such amazing hospitality in its mountain restaurants, serving big plates of regional antipasti and bowls of homemade pasta. I realised it was my perfect holiday. Easy to get to location, incredible hospitality, great tasting rustic food and amazing wines."

Blumenthal is globally renowned for his unique and creative multi-sensory approach to cooking. His first restaurant, The Fat Duck, has maintained its three Michelin stars since 2004. Dinner by Heston Blumenthal was awarded its second Michelin star in October 2013. Heston’s classic British pub, The Hinds Head, has a Michelin star of its own. He also has The Crown, in Bray, Berkshire.

Joining Heston in the snowy celebration will be fellow chefs and friends Sat Bains from Restaurant Sat Bains with Rooms and Marcus Wareing from Marcus Wareing at The Berkeley, both of whom have been awarded two Michelin stars for their eponymous restaurants. Sat and Marcus will each create a three course menu that celebrates the produce and wines of the bountiful Aosta Valley region for gastronomic, post-slope revelry. With the event running from Sunday 2nd February 2014 through Wednesday 5th February, Sat and Marcus will both be cooking their individual, bespoke menus on Monday 3rd February and Tuesday 4th February, allowing all guests the opportunity to experience both very special dinners. Sat will be cooking at Rifugio Maison Vieille both nights whilst Marcus will be at La Chaumiere Mountain Restaurant.

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