He (Heston) finds time to serve a yeasted, frothing hot chocolate with truffle-topped chocolate bars. In the excellent mountain restaurants dotted around the pistes (Blumenthal wants to rebrand the resort 'Gourmayeur'), lunches get accordingly longer, with Fontina cheese melted into cabbage, chestnuts wrapped in lardo, spit-roasted suckling pig. "One of my favourite things about skiing (in Courmayeur) is that you're always looking forward to something", Blumenthal says. "What's next? Go up the mountain and come down, then you look forward to your coffee stop, and then to lunch, and then to skiing.