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Published in Daily Telegraph, February, 2010

Why go? Courmayeur is a classically beautiful Italian town that attracts classically beautiful Italians. It has excellent cuisine. Directly beneath Europe's highest mountain, Mont Blanc, with 100 kilometres of pisted runs, it also provides great off piste adventures. It is relatively easy to get to, and, once there, there's no problem getting...
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Published in Footprint Skiing Europe, November, 2009

"The French Alps without the queues" is a description that springs to mind when skiing in the Aosta Valley. It's a well-known fact that Italy's Alpine neighbours - France, Switzerland and Austria - are home to some of the best skiing in the world, and therein lies the problem: it's a well-known...
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Published in The Daily Telegraph, January, 2008

Courmayeur, at the foot of Mont Blanc, has had more than its fair share [of fresh snow], including at least a foot of fresh powder at the end of last week. It is also one of the best all-round resorts for a skiing break, with a pretty village, a grand setting and...
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Published in Easyjet Inflight Magazine, January, 2008

Bar Roma, Courmayeur - Right in the heart of Courmayeur on the cobbled pedestrianised street is this classic of old-school Italian hospitality. As you walk in, you're welcomed by a giant table of anti-pasti, freely available to imbibing customers. Crash out on the comfy sofas, indulge in a bottle of wine...
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Published in The Guardian, December, 2007

The town's [Courmayeur] cobbled medieval streets, boutiques, eateries make this getaway for Milan and Turin's cognoscenti a uniquely seductive proposition. Yes, the streets run with mink. Yes, you may be blinded by Ivana Trump-style gold lame ski-suits on the slopes. And yes, unfettered gourmandising in the top spots could put paid to...
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Published in Easyjet Inflight Magazine, March, 2007

Not many ski resorts can boast more mountain restaurants (19) than lifts (18) but Courmayeur is one of them. The best of them is the old stone hut of Maison Vieille. Its tiny kitchen serves wonderful food under the guidance of the charismatic Giacomo. Hot focaccia with fresh tomatoes, basil and proscuitto, tricolor home-made pasta and blueberry cake. Sitting on...
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Published in The Snow and Board Magazine, February, 2007

Mountains? Italy's Aosta Valley has the pick of the crop: which other region could boast the Matterhorn, Mont Blanc, Monte Rosa and Gran Paradiso - all over 4000 metres - in its grasp? Few, if any, ski regions in the world can match the variety, charm, cuisine and spectacular scenery of north-west...
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Published in The Week Magazine, December, 2006

Christmas Day on the slopes... The week between Christmas and New year is one of the busiest on the Alpine ski calendar, says Clare Mann in the Sunday Telegraph. But Christmas Day itself is less popular, making it a good time for a short break. Courmayeur, in Italy's Valle d'Aosta, is a...
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Published in The Daily Mail Ski and Snowboard Magazine, December, 2006

We like its fast, snowsure carving and how empty Pila is, except on the very easiest pistes. The only people who go there are British school parties so, when it snows, nobody - we mean nobody - competes with you for the powder in the wide-open bowls at the top of the...
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Published in The Snow and Board Magazine, February, 2006

Settling the lunch bill a couple of seasons ago in Val d'Isère was a life-changing experience. A couple of main courses, pizzas for the kids, some water and a bottle of wine was how much? So the Espace Killy has one of the best lift systems in the world, the off-piste is...
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Written by Vian Andrews, August, 2005

As you travel through Aosta, as bucolic and pastoral as you will find anywhere in Europe, you will not encounter much in the way of large-scale industry, except for forestry and the lumber industries that derive from it, and hydroelectric dams that produce a significant amount of electricity for export. Such secondary...
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