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Alpe D'Huez - Quick review

Alpe D'Huez - Quick review

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Started by Andyhull in France - 18 Replies

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Tspill
reply to 'Alpe D'Huez - Quick review'
posted Oct-2013

andyhull wrote:Yes, there are several routes down but my favourite starts on the Les Rousses run from the Top of the DMC lift (Troncon 2)
Three quarters of the way down the piste splits, right towards the L'Alpette lift, stay left onto the Bartavelles piste, which eventually joins the Alpette piste down into Oz.
Make sure you stop at the La Grange Alpette restaurant during your stay, it's a superb pizza restaurant, good value too. It's set back on the right on Les Rousses just before the Alpette mid station.
From there you can follow the Chalets blue then the La Fare black down to Vaujany.

Also make sure you ski the Sarenne, it's a fabulous run. Amazing views and feels like the middle of nowhere. A couple of tricky bits at the top (easier than the Face), but then just a lovely long run right down to the valley and a well earned hot chocolate at the restaurant on the right near the bottom.

So many brilliant runs in the area.


How difficult is the Sarenne? Compared to something like the face in VDI.
Update - just realised you had already answered this question.

Edited 1 time. Last update at 14-Oct-2013

Tony_H
reply to 'Alpe D'Huez - Quick review'
posted Oct-2013

The top of the sarenne can be very difficult, it may seek easy or fun to very experienced skiers, but to your average British holiday skier I'd say he sarenne was a challenging run that needs to be taken seriously. It does flatten out and become a cruise after he first difficult part, once you get below the glacier.
www  New and improved me

Andyhull
reply to 'Alpe D'Huez - Quick review'
posted Oct-2013

The top of the Sarenne gets chopped up after new snow. It can be quite tricky. No trickier than most black runs in those conditions. I've skied the Face in similar conditions and that's harder.
On the other hand it gets pisted regularly and can be cruise top to bottom.

Topic last updated on 14-October-2013 at 15:01