Paul : When gastronomy invites itself to skiing !

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Originally from the Hautes Vosges in La Bresse, Paul Belison is passionate about mountains and snow sports. Epicurean at heart, he loves the beautiful and good things in life in general, which led him to develop a passion for gastronomy.

Skiing above all!

During his years as a high school student in sport studies at the Lycée La Haie Griselle (Gérardmer – 88), Paul had the opportunity to start the DE of alpine skiing. With his bachelor’s degree in hand, he decided to pursue his passion and entered CESNI. ” Having started the ski DE in high school motivated me to continue and CESNI offered me this great opportunity.

Immersed in the family business since his early childhood, Paul has an innate taste for relationships, contact and management. He is very interested in everything related to business. He therefore chose the INSEEC Bachelor Chambéry ski studies program. ” The adjusted hours (winter break) of this program allow me to continue my ski instructor training and teach in my beautiful Vosges hills at La Bresse Hohneck resort.

His passion for skiing led him and his group of friends to form a team to represent INSEEC at the GEM Altigliss Challenge. ” Which we have won two years in a row! Thanks to our victory, we made a trek in the Atlas Mountains in Morocco. A beautiful moment that we could spend thanks to the School!

And the gastronomy invites itself to the ski

Besides skiing, Paul has found another passion for gastronomy. It is in collocation that he learns some basics. ” From there, I got into the game of creating small dishes to please my friends.
For his current web design project, Paul decided to create a culinary blog: The Pantry takes shape. ” Basically, it was just a practice run to learn the basics of Word Press.
But our skier and gastronomy enthusiast became a geek and today his work is online. ” I love creating small dishes, taking pictures of them and sharing them on my blog.

In the middle of the ski season, Paul juggles his two passions that take up a lot of his time. But Paul knew how to make a very special recipe to combine skiing and gastronomy:

  • Mix a few grandma’s recipes, a handful of buddies and a dash of audacity,
  • Bind it all together with a good dose of soft skills and a dash of creativity,
  • Add a pinch of know-how and a touch of madness,
  • and let “The Pantry” project rise!
Updated 9 March 2022