Hike above Le Grand Lac (Monêtier-les-Bains)

Le Grand Lac (2282) certainly is one of the most impressive alpine lakes in the Briancon/Serre Chevalier Region.

The starting point is from Le Pont de l’Alpe (1710 m) by the D1091. Due to the popularity of the trails, even the spacious parking can be quite full during the high season.

We have previously hiked around Aguillette du Lauzet, starting from Le Pont de l’Alpe.

This time we wanted to admire the picturesque lake.

Trail to Alpe du Lauzet

Pics de Combeynot

Towards Clot des Vaches

Clot des Vaches crossroads

Ascent in Rif Valley

Col above Grand Lac

GR57 above Grand Lac

Returning trail along GR57

Gazpacho soup

This recipe is inspired by a starter at our hotel near Col d’Izoard. Served with some good country bread it makes a tasty light lunch on a hot summer day. When choosing the gazpacho, we still think that the Spanish Alvalle makes the best. You can replace fromage blanc with thick Greek youghurt.

2 servings

400 ml ready-made preferably organic gazpacho

4 tbsp. fromage blanc 0% fat

½ cucumber

1 oval tasty tomato

3 slices of Parma ham

Chopped basil leaves

Whisk the fromage blanc into the gazpacho and divide into two bowls. Chop the tomato and cucumber into small cubes and divide on top of the gazpacho. 

Chop the Parma ham into small pieces and divide into the bowls.  Decorate with basil and serve at once. 

Col des Ayes from Brunissard (Arvieux)

 We had previously done a loop hike from Brunissard via Col de Néal where the first stretch of the hike ran along the famous GR5 long distance trail.

We now wanted to explore the GR5 as far as to Col de Ayes (2477 m). Starting from Brunissard, the first less interesting part followed the road to the vast camping. It then climbed to Le Pré Premier and further along a dusty dirt road which went to the Chalets of Claypeto. Just before the chalets, the GR5 forked right towards Col des Ayes, and we were finally surrounded by a beautiful high alpine landscape. The first part was moderately steep, then levelled off a bit before a final ascent to the mountain pass.

Leaving Brunissard

Above l'Eychaillon

Chalets de Clapeyto in background

Towards Col des Ayes

Last stretch to Col des Ayes

Return trail Mont Viso in horizon

Pic du Cros Massif above Arvieux

Lamb chops à la Thierry Marx

Thierry Marx is a Michelin star French chef who also directs cookery schools . He is now flexitarian and focused on the responsibility that catering sector has for the society and environment.

This recipe is loosely based on the interview on the French morning TV 1 Bonjour. In fact they only showed the presentation of the dish in his restaurant kitchen but the message was clear: cook from quality ingredients, cook from scratch and do not waste.

2 servings

4 local lamb chops

4 large slices of a round green courgette

4 thick slices of dark tomatoes

Olive oil

100 ml quick-cooking green lentils

Chopped mint leaves to decorate

For the red wine sauce:

1 tbsp olive oil

1 small shallot, minced

1 small clove of garlic, minced

150 ml red wine

1 tsp. dried Provençal herbs

Freshly ground black pepper

1 tsp. tomato purée

Start by cooking the green lentils according to the advice on the package. When done, cover and set aside until needed.

In a frying pan, warm olive oil over medium heat and fry the courgette slices on both sides until golden brown and soft.

In another frying pan, warm 1 tbsp. olive oil over medium heat and sauté the tomato slices a few minutes on both sides.

In a small saucepan, sauté the shallot and garlic in 1 tbsp. olive oil over medium heat 5-10 minutes. Add the red wine, herbs, and black pepper. Raise the temperature and cook until reduced by about half. Whisk in the tomato purée, cover and set aside.

Warm a grill pan over medium-high heat. Coat the lamb chops with some olive oil and fry about 3 minutes on both sides depending on the thickness.

For the presentation: arrange the vegetables in layers in the middle of the plates. Sprinkle the lentils around the vegetables and drizzle with the red wine sauce. Place the lamb chops on top of the vegetables and sprinkle with chopped mint.

Col de Malaure (Queyras)

In the Queyras Regional Park, we have previously explored some trails to mountain passes bordering Italy. From Valpréveyre above Abriés, we had earlier climbed to Col d’Urine.

Using Valpréveyre as a starting point, we now wanted to climb to Col de Malaure (2536 m) north of the abovementioned Col d’Urine and in a different valley.

Leaving Valpréyvere

Following Torrent du Bouchet

Crossing Malaure Torrent

Sheep flock by the trail