Snow quality is another major attraction. Since slopes are open only on weekends, during the week a dedicated team grooms, grades and “caresses” the snow to perfect conditions. At the Hermitage Club, they believe ice belongs in a cocktail glass, not on the slopes.
Visitors also frequent the resort to dine in its fine restaurants, all open to both members and the public. At the helm of the Hermitage Club‘s cuisine is Executive Chef Chris Bonnivier, a veteran chef who has worked at Michelin rated European establishments and at some of the highest ranked restaurants at inns and resorts in the U.S. Chef Bonnivier is committed to a farm-to-table approach, sourcing mostly local and New England ingredients. His elaborate dishes are a symphony of textures, flavors and colors.