It’s wise to get on the glacier early, before the snow begins to melt, so at 8am, we meet Marc, our guide. We’ll need to be roped so are equipped with helmets, harness, crampons and ice axe. It’s then a ride by cable car and funicular up to 3400m. At this altitude, even though the sun is shining, fingers are a little cold to be fumbling with crampons, but they’re essential on the snow. Marc inspects each of us, checking the harnesses and adjusting the positions of our ice axes so we won’t damage our partners, then leads us single file onto the glacier.
Of course I’m the one who keeps standing on the rope, almost tripping the person in front of me, but I quickly learn from my mistakes. We climb steadily, across what looks like plain pristine snow, but there are hidden crevasses and Marc steers us away from particular patches which he deems dangerous. It’s tough walking at this altitude and any cold is banished by a sea of perspiration.
Finally the snow runs out, replaced by a bed of rough slate, and I realise we’re at the summit. At this altitude the views are stunning: Mont Blanc to the north is completely clear and, looking south, I can just make out the distinctive shape of Mont Ventoux in Provence. There’s no time to linger as the ice is melting and we need to get off the glacier before it’s too late.
The Tour Gourmand is all inclusive, and can be booked at berarde.com
For more information about the Vénéon valley, see www.montagne-oisans.com.
For more information about Les Deux Alpes, see www.les2alpes.com.
For further information about the mountains of France see www.france-montagnes.com.