[Chalet après-ski booths on bar lounge patio with open fires]
[Single chalet booth]
[Fairmont Century Plaza hotel]
[Lobby bar area with Christmas tree]
[Veuve Clicquot skidoo, Christmas trees and chalet booth on bar lounge patio]
[Ramon Bojorquez, Executive Chef, Fairmont Century Plaza and Lumiere Brasserie, cooking]
Ramon Bojorquez (interview): “From the culinary perspective, we thought it would be a great idea to give somebody a warm hug. So we chose dishes that are representative of something that is warm and thought out, so the fondue is obviously a classic and we thought a dish such as a braised beef cheek or even a schnitzel would be something warm and filling for somebody that comes off the slopes.”
[Chef preparing braised beef cheek]
[Table filled with different dishes]
[Various dishes with cheese fondue pot in middle of table]
[Food]
[People dining]
[Chocolate fondue being placed on table for diners]
[Chocolate fondue]
[Woman feeding chocolate fondue covered marshmallow to her boyfriend]
[Mixologist making Expres-ski martini]
[Four après-ski cocktails]
[Walkway entering après-ski outdoor bar patio experience]
[Matthew Kang, Senior Editor, EATER LA, culinary website]
Matthew Kang (interview): “For high end hotels you want to provide something different, you want to have a unique experience for even the well heeled traveller. And as well heeled as one might be, going and taking your family on a trip to Europe, it’s timely, it’s expensive, it’s a hassle. So this is really something that is more convenient. We have something that gives you a very similar feel. It gives you something that is fun and sharable ultimately. You’re going to put this on your social media and you’re kind of going to get the same amount of clout. It’s still a fun time.”
[Four Seasons Hotel Los Angeles at Beverly Hills]
[Four Seasons Hotel Los Angeles at Beverly Hills Christmas decorated lobby]
[Interior of après-ski decorated bar lounge with lights, fur, velvet and logs]
[Gold antler chandelier in lounge]
[Stephanie Raimbault, Food and Beverage Assistant Manager, Four Seasons Hotel Los Angeles at Beverly Hills]
Stephanie Raimbault (interview): “We have decided to take you away on an escape in the French Alps. This was an opportunity to have a partnership with the Four Seasons Megève so you can discover the French Alps through Le Chalet Alpine. We have a curated menu where you can enjoy a cheese fondue, you can have a mulled wine with this après-ski concept. Après-ski meaning ‘after ski’ and this one more drink that will enable you to enjoy and relax at the end of your day.”
[Appetizers offered on après-ski lounge menu]
[Almond crusted brie, pear mostarda, baguette]
[Hands serving almond crusted brie]
[Hand spreading Balmoral smoked salmon, dill, cream cheese, salmon roe, crostini]
[Charcuterie platter]
[Guests enjoying fondue]
[Mixologist making Negroni des Alpes cocktail]
[Cocktail]
[Guest drinking cocktail]
[Three glasses of Mont-Blanc Eggnog made with tequila, rye whiskey, milk, vanilla, arbol chili, cinnamon, cloves, egg, nutmeg]
[Mulled red wine from the cask]
[Cup of hot chocolate]
[All après-ski cocktails offered at Four Seasons Hotel Los Angeles at Beverly Hills]
[Bar area at Four Seasons Hotel Los Angeles at Beverly Hills]
This script was provided by The Associated Press.