The Hottest Ski Trend Is Taking Your Own ‘Charcuterski Board’—and It’s Exactly What It Sounds Like

Growing up as the kid of two powderhounds, the only food we were allowed to bring to the mountains was PB&J sandwiches and granola bars that, more often than not, disintegrated in our jacket pockets before we even got to take a bite. (I won’t name the brand, but every skier and rider knows exactly which one I’m talking about.) So, when I recently took a trip to Courchevel in the French Alps, arguably the fanciest mountain on earth, I took it as my chance to level up in a big way and make myself a “charcuterski.”

Skiers and riders on Instagram and TikTok have been partaking in the mini-trend that combines a love of meats and cheeses with skiing and riding. The premise is incredibly simple: just pack a charcuterie board’s worth of goodies and unpack it in the most beautiful spot you can find for a snack to remember forever. 

But, again, I was in Courchevel, so of course, I had to level up with the help of the culinary team at L’Apogée Courchevel.

“We are very lucky to be in a region where charcuterie is at its best,” said Vincent Arhuro, the former food and beverage manager at the hotel. “A must: 36-month matured Savoy ham. We can also find smoked ham nuts and other smoked products, such as sausages.” He added that products such as Cinco Jotas Iberian ham from Spain are also available in Courchevel.

Arhuro explained that Les 3 Vallées is the perfect spot for such a culinary treat, as the “temperature is not an issue.” So, his team packed me a little box filled with everything I needed and put it in a backpack so I could easily ride until snack time. 

Arhuro suggested setting up camp near the Les Creux slope, as it offers fantastic panoramic views. And that’s precisely what we did, finding a nice snowy corner off the Saulire lift, ensuring maximum views and sunshine.

I also found a special item inside that bag: a mini bottle of Veuve Clicquot that made for the best après experience I’ve had in my more than 30 years of skiing. However, Arhuro did offer a few other suggestions for those looking to charcuterski toward the end of their day.

“There are several drinks to choose from, with 3 Vallées lager an interesting choice,” he said. “But in my opinion, a red Savoie wine is ideal, with a Mondeuse Arbin cuvée Rosa from Domaine Adrien Berlioz, for example, which will enhance the charcuterie.”

And while it was optimal to have a five-star hotel pack a bag for you, you really can have this luxury experience at any mountain, anywhere. All you need to do is head to the nearest grocery store and pick up a few meats and cheeses as a base (harder cheeses or presliced options are more portable and easy to use on the go). Then, add your crackers, dried fruit (again, this is best as it’s precut and won’t leak), and a sweet to finish, like cookies or chocolate-covered nuts. It’s your experience, so customize as you see fit.

Just don’t forget the après drinks. Canned beers or cocktails would make for a wonderful way to say “cheers” to a day on the slopes, too. Because, really, anything other than a stale granola bar would impress me.