fondues

WITH the alpine breeze whipping at my cheeks, I make my way to the bottom of the slope.

After clicking off my skis, I barely take two steps before I am greeted by the warming scent of fondue.

I am staying at Club Med Serre-Chevalier in the heart of the French Alps.

This eco-friendly resort is located at the foot of a stunning ski area featuring 250km of runs, 80 per cent of which are above 2,000 metres.

And Club Med’s ski-in, ski-out access feels like a little slice of ­luxury after working up an appetite on the slopes.

Each guest has their own locker in the ski room, which is decked out with a snowboard or skis, poles, ­helmets and boots, to make for a seamless transition from the breakfast bar to the snow.

HEAT IT UP

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But in this all-inclusive resort — where even your lift pass and lessons are included — the food is the jewel in the crown.

Unlike many all-inclusive hotels that serve up beige buffets and cold platters, Club Med has perfected alpine dining.

The hotel boasts two restaurants, Le Vauban and Le Meije, which are guaranteed to satisfy the tastebuds.

Le Meije prides itself on traditional dishes — and its wild garlic fondue is a Club Med staple.

Our host Nicholas guides us through the rules of fondue as it bubbles away under the stove on the table.

We are told that white wine is the best pairing and that any bread lost in the cheese will earn a forfeit.

Fortunately, all the bite-sized pieces of bread made it into my mouth — perfectly accompanied by the salty charcuterie board and a crisp, dressed lettuce salad.

Meanwhile, Le Vauban offers all-day dining with dishes to suit every palate and desire.

It is not unusual to see whole swordfish being freshly sliced or melting raclette cheese being poured on to steaming hot potatoes at lunch.

Given we are in France, the dessert station certainly lived up to my expectations.

The chocolate fountain was jewelled with bright red strawberries and the miniature mille-feuille looked almost too good to eat.

After learning to ski as a child, I was banking on the fact that skiing was like riding a bike.

But I eased myself in gently with a beginner lesson run by the French Ski School (ESF).

I was greeted at the ski room by my English-speaking instructor Carolina, who took a small group of us on to the nursery slope.

Luckily, my muscle memory kicked in and the plentiful snow gave me the perfect conditions to get my confidence back.

By day three, I headed up the mountain with the intermediate group to put the lessons to the test.

Carving my way through the snow, I definitely caught the bug again and ended the day by skiing down to Club Med — weaving through the forests under a bright blue sky.

With tired ski legs, I was ready for my treatment at the Club Med Spa by Payot.

Nadia Payot is the woman behind facial gymnastics — 42 movements that are designed to sculpt and lift every muscle.

Fortunately, it does not require any more cardio.

I checked into the spa and headed straight to the steam room to open my pores and relieve my muscles after a day on the slope.

Following a herbal tea in the relaxation room, I was greeted by my therapist, who sources sensitive skin products to tackle the dryness caused by the crisp alpine air.

The 30-minute treatment included layers of oils, creams and balms which left my face suitably revived for my journey home.

But Club Med is truly the resort that never sleeps.

After all, the Alps’ microclimate means it boasts 300 days of sunshine a year.

Following a dinner of cheese and meats, we headed outside for what Club Med describes as just one of its “magic moments”.

The sky illuminated with fireworks as Champagne towers were covered with the gold liquid of Laurent- Perrier.

Toasting a week of snow, cheese and good company, we headed back into the warmth of Club Med — and swapped our skis for our dancing shoes to party into the early hours.