The last two days I have been skiing with Geir Julsvoll and his friends Carl, Hans-Petter, Lars and Erik. It has been perfect spring weather with blue skies and no wind.
The first day we skied at the Grands Montets and as well as enjoying good skiing we had a nice chili con carne in the Lognan restaurant.
The second day we did the Vallee Blanche. The whole descend was like a groomed piste. Good chalky snow on the upper parts and spring snow on the lower parts. We had one of the best lunches on the “mer de glace” that I have ever had. The gourmet Norwegians had brought cheese, prosciutto ham, nuts, dried fruit, chocolate, and coffee.
It was the busiest day at the Aiguille du Midi I had seen all year. But in a good way. Everybody was smiling and enjoying the good weather and the good conditions.
These were my last days skiing in Chamonix this year. After this I’m off to the Sunmörre alps for 2 weeks
The first day we skied at the Grands Montets and as well as enjoying good skiing we had a nice chili con carne in the Lognan restaurant.
The second day we did the Vallee Blanche. The whole descend was like a groomed piste. Good chalky snow on the upper parts and spring snow on the lower parts. We had one of the best lunches on the “mer de glace” that I have ever had. The gourmet Norwegians had brought cheese, prosciutto ham, nuts, dried fruit, chocolate, and coffee.
It was the busiest day at the Aiguille du Midi I had seen all year. But in a good way. Everybody was smiling and enjoying the good weather and the good conditions.
These were my last days skiing in Chamonix this year. After this I’m off to the Sunmörre alps for 2 weeks
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