The first day of skiing is in the books. Our legs are tired and our cheeks still glow from the cold. It's raclette night. The cheese melts slowly, the wine disappears a little faster, and with every refill the stories around the table seem to improve.
It was the men's turn to cook, so we took over the grill behind the chalet and put together a proper winter BBQ: five kinds of meat and plenty of vegetables. For dessert, we whisked sabayon by hand, spooned it over ice cream, and finished it with raspberries on top.