TELLURIDE, Colo. — The powdery, soft snow is dry and blustery, as if the clouds above Telluride parted and dropped fine feathers upon the 14,000-foot peaks. “We definitely got the winners’ share of early season’s storms, setting Telluride up with great conditions, and the snow has really turned on in the second half,” says Dave Riley, CEO of Telluride Ski Resort. Snow conditions report 11 inches of snowfall last week, with a 61-inch base — and more snow expected this week. Perched at 10,000 feet, the outdoor bar and restaurant Bon Vivant, which opened this season, beckons exhilarated skiers hungry for rustic French cuisine, such as hearty French onion soup made with Colorado apple cider. Its massive deck, sheltered from the elements by a giant 39-foot heated umbrella, boasts unrivaled views of rugged Palmyra Peak. Underneath, a chef makes crepes. The bartender warms diners with hot coffee or chocolate spiked with Chambord or Grand Marnier and lashings of snowy whipped cream. Restaurants like Bon Vivant speckled around Telluride let skiers dine without the inconvenience of being funneled into one general eating area. “In America, you eat to ski, but in Europe, you ski to eat,” Riley says. Telluride aims for the latter. “Our best-kept secret on the mountain is the smokehouse, a small shack located behind Gorrono Ranch restaurant,” says Stephen Roth, the resort’s executive chef of culinary services. The menu includes rotisserie chicken, ribs and Kobe beef sandwiches. And for the most elevated dining experience in North America, Roth recommends Alpino Vino, an intimate dining experience for 26 guests at 12,000 feet. “With the days a little longer now, the alpenglow from Alpino Vino is just spectacular,” he says. A free gondola service connects the town of Telluride to Mountain Village, the epicenter of the resort, where all 18 ski lifts are currently open.