August 29: Chamonix to Argentiere to Trient
Day summary:
- 6.5 hours (Kev time)
- 12.5 miles (some by chairlift)
- from Argentiere: gain 953 m, lose 925 m
We had decided ahead of time to take the train from Chamonix to Argentiere because the Haute Route trail follows the road pretty closely and just didn’t sound that exciting. It meant that our first day wasn’t very strenuous, but we definitely made up for that the next day. We were able to take the train for free, using the transportation pass provided by the hotel.
Here is the journal account of the day:
Well, we thought we were leaving the UTMB behind – not so fast! When we arrived in Trient (the 140 km mark on the UTMB), we discovered that around 30 runners had come through the town already. The rest would be arriving ALL NIGHT LONG! And they have all their supporters arriving and leaving, so we expect a noisy night. I guess that will be the story for tomorrow.
Today was a blissfully easy day, although Barry started crabbing about hiking all the way up something and then all the way down just to get up in the morning and do it again. And my knees were kind-of saying the same thing in their own special way. [Note: this kind of up and down is what this trek is all about, so be prepared!]
We enjoyed a wonderful breakfast buffet again, then took the train from Chamonix to Argentiere, avoiding an easy but supposedly boring section of the route. We arrived in Argentiere and had our first test of Kev’s route description. It was perfect! We even ran across an old couple with 3 grandkids in tow who offered to take our “starting the hike” photo. We hiked the easy 45-60 minute walk to Le Tour (not La Tour, which we learned means “the tower,” particularly the Eiffel Tower if spoken while in France). From there we paid for the telecabine lift up to Col de Balme. It was cloudy and chilly at the col. We celebrated entering Switzerland again – taking photos kissing across the boundary rock, then began the descent. We kept leap-frogging down the path with a couple from Flagstaff – Cindy and Peter – who were headed to La Forclaz. At first the hiking was beautiful; we could see all the way down into the valley where it was green and lush. But when we entered the forest, the serious switchbacks began: less fun and when Barry started complaining.
It was goofy – as we got closer we could hear what I knew had to be cowbells, having read about them in the book. But really?! Would they make that much noise? When we finally arrived in La Peuty, we found that in fact, they do make that much noise – they are snug around the neck and quite sensitive to movement. And they are sized to match the cow. The bulls have big low-toned bells and the cows have bells that are somewhat smaller and higher. The one calf we saw had a very small, high-pitched bell.
Trient is quite beautiful – but somewhat different from usual because of the UTMB. A town of 100 people with that many volunteers, 2000+ runners and 10,000+ supporters isn’t quite the quiet Swiss village we thought we’d encounter. And on top of it, our dortoir is right where the runners descend from the hills into town – so they are greeted with cheers and applause (all night long). And there is a ton of traffic as family and support teams arrive to care for their runner and then leave to catch up with them in Chamonix. AND our dortoir owner is a volunteer and runner himself. He has done this race twice before!
We have found ourselves in the company of Roland, a German-speaking Swiss (who knows English and French very well) and a mom/daughter duo from France – daughter knows English and has forced mom to speak it all of the way (because they are traveling with the daughter’s Finnish friend who doesn’t speak French). We are grateful for all the help with translation because the wife doesn’t speak English and the husband speaks only some.
We had a great dinner at the family table (the 3 kids came and went, eager to take part in the race activities, I think). Lovely local wine and French cheese! Conversations flew, moving from French to English and occasionally German, as we talked and then they attempted to translate what had just been said so that we could participate.
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We stayed at Gite la Gardienne – which is basically the lower floor of the family’s house in Trient. There are three rooms of varying sizes, a small entry/sitting room, kitchen and shared bath. Note that this means that there is ONE toilet and ONE shower for ALL visitors – which could be as many as 16-18 people! I chose not to try to take a shower when there were just 6 of us there because it was too hard. We ended up sleeping with all of the women in one room and the 2 men in another, just for the sake of privacy. I think the two of us were originally supposed to sleep in the smaller back room, but that meant bunk beds. The situation was pretty relaxed and the husband was busy dealing with the race, so we figured things out on our own.
Trient is VERY small; I think there is just one other place to stay – a larger dortoir with single and group rooms, Relais du Mont Blanc. There was one small cafe where we enjoyed a beer while watching runners come through. We lucked out in having such a generous host family; as it turns out, there wasn’t really anyplace open to purchase lunch for the next day. When our host found out that we needed food, she gave us apples and extra cheese and bread from breakfast that morning. Be prepared to pay for your stay in cash. This is the case at the mountain huts as well. Every place else accepted credit cards.
Waiting for the train in Chamonix

Start of hike in Argentiere

Looking from Col de Balme at lift that brought us up from Le Tour

Border kiss!

Look down into lush green valley

Cow and bells

Trient

Le Gite la Gardienne – and UTMB sign

Gorgeous little village

Runners arriving in Trient the next morning

Brown Sugar and Balsamic glaze pork loin
- Yield: 6 servings
Ingredients
- 2 pound(s) pork tenderloin
- 1 teaspoon(s) ground sage
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 clove(s) garlic
- 1/2 cup(s) water
- 1/2 cup(s) brown sugar
- 1 tablespoon(s) cornstarch
- 1/4 cup(s) balsamic vinegar
- 2 tablespoon(s) soy sauce
Preparation
place top 6 ingredients in crock pot. Cook 6-8 hours. Stir together the rest of ingredients for glaze.
Classic Lamb Curry
- YIELD: 4 servings (serving size: 1 cup lamb mixture and 1 cup rice)
- COURSE: Main Dishes
Ingredients
- Cooking spray
- 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
- 1 teaspoon vegetable oil
- 1 1/2 cups chopped onion
- 5 whole cloves
- 3 cardamom pods
- 2 bay leaves
- 1 (3-inch) cinnamon stick
- 1 tablespoon ground coriander seeds
- 1 tablespoon paprika
- 2 tablespoons minced peeled fresh ginger
- 2 teaspoons Garam Masala
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground turmeric
- 2 garlic cloves, minced
- 2 cups finely chopped plum tomato (about 1/2 pound)
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cilantro, divided
- 4 cups hot cooked long-grain rice
Preparation
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.
Nutritional Information
Amount per serving
- Calories: 457
- Calories from fat: 22%
- Fat: 11.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.8g
- Protein: 40.4g
- Carbohydrate: 46.8g
- Fiber: 4.5g
- Cholesterol: 112mg
- Iron: 5.7mg
- Sodium: 477mg
- Calcium: 70mg
Rita’s Lemon Bars+
Crust:
1 ½ cup flour
¾ cup melted butter
1/3 cup powdered sugar
Mix together and put in 9 x 13 ungreased pan. Bake 20 minutes at 350 degree oven.
Batter:
3 eggs
4 ½ Tb lemon juice
4 ½ Tb flour
1 ¼ cup sugar
¾ tsp baking powder
¾ cup fine coconut
Beat together. Spread mixture over crust and return to oven for another 25 minutes.
Frosting:
Let it cool and frost with:
1 cup powdered sugar
2 Tb butter
1 tsp lemon juice
1 tb milk
Fettuccine with Butternut and Gorgonzola Sauce+
9 points/11 plus points
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Yield: 8 servings (serving size: 1 1/4 cups)
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1 tablespoon butter
3 cups vertically sliced onion
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cups 1% low-fat milk, divided
3 tablespoons all-purpose flour
1 1/2 cups (6 ounces) crumbled Gorgonzola cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon grated lemon rind
Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.
Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.
Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.
CALORIES 429 (25% from fat); FAT 11.9g (sat 6.6g,mono 2.2g,poly 2g); IRON 3mg; CHOLESTEROL 26mg; CALCIUM 299mg; CARBOHYDRATE 65.5g; SODIUM 723mg; PROTEIN 17.6g; FIBER 5.4g
Clams Casino with Pancetta+
Soak the clams for about 10-15 minutes before shucking. I found a great video demonstrating how to shuck clams. It is kind of time-consuming, but these appetizers were well liked by all.
Yield: 12 servings (serving size: 3 clams)
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Cooking spray
3/4 cup finely diced pancetta – get the store to slice this thin
2 tablespoons dry white wine
1/3 cup finely diced red bell pepper
3 tablespoons minced shallots
1 garlic clove, minced
1 (1 1/2-ounce) slice day-old country white bread (I used some stuffing mix but crushed croutons would also work)
1 1/2 tablespoons grated fresh Parmigiano-Reggiano cheese
2 teaspoons finely chopped fresh parsley
1/4 teaspoon black pepper
36 littleneck clams, cleaned (this was about 2 lbs)
Lemon wedges (optional)
Heat a medium skillet over medium heat. Coat pan with cooking spray. Add pancetta to pan; cook 6 minutes or until pancetta begins to brown, stirring occasionally. Add wine; cook until liquid evaporates (about 30 seconds), scraping pan to loosen browned bits. Add bell pepper, shallots, and garlic to pan; cook 4 minutes or until tender. Place pancetta mixture in a medium bowl.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 3/4 cup. Add breadcrumbs, cheese, parsley, and black pepper to pancetta mixture; stir until blended.
Preheat broiler.
Discard any clams with broken or open shells. Shuck clams; discard top halves of shells. Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes; turn pan. Broil an additional 3 minutes or until tops are browned and clams are done. Serve with lemon wedges, if desired.
CALORIES 61 (43% from fat); FAT 2.9g (sat 1.2g,mono 1g,poly 0.3g); IRON 3.9mg; CHOLESTEROL 15mg; CALCIUM 25mg; CARBOHYDRATE 3.2g; SODIUM 163mg; PROTEIN 5.3g; FIBER 0.1g
Apple-Parsnip Soup
Pink Lady apples are wonderful for applesauce, and so work very well in this pureed appetizer soup. Sweet Fuji or all-purpose Spartan apples would also lend themselves nicely to the dish.
3 points
Yield: 8 servings
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled Pink Lady apple (about 1 pound)
1 tablespoon curry powder
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds)
4 cups fat-free, lower-sodium chicken broth
1 cup apple cider
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 teaspoons crème fraîche
1. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
2. Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 1 teaspoon crème fraîche.
CALORIES 136 ; FAT 5.6g (sat 1.6g,mono 2.6g,poly 0.6g); CHOLESTEROL 5mg; CALCIUM 30mg; CARBOHYDRATE 21.2g; SODIUM 381mg; PROTEIN 1.8g; FIBER 4.2g; IRON 0.7mg
