The real star of the show, of course was the food — including Arola's signature patatas bravas pictured here, whose recipe he tweaks based on the tastes endemic to each of his restaurant's locales. The fried, mayonnaise-y delicacy seemed perfectly suited to a clientele of calorie-starved skiers, that's for sure; I, unfortunately, had no excuse. And yet, with the chef himself sitting right next to me, I devoured everything put in front of me. I may have left Verbier no better at skiing than when I came, but I certainly didn't leave hungry.