It’s late evening, early July, and walking along the Col des Annes mountain pass just around the valley from the village of Le Grand Bornand, my guide Victor chats away, two baguettes poking out of his backpack like an archer’s arrows. In place of a hiker’s standard fare (half-chewed trail bar, sweaty sandwich) this 5km sunset walk comes with a promise of something more enticing: mountaintop fondue.
Competing with a tuneful clank of cowbells, Victor shares his knowledge of the French Alps. Up there, Mont Lachat de Châtillon, the highest point of the winter ski area. All along there, his arm sweeps right to left, the Aravis range, the majestic Pointe Percée its 2,750m pinnacle. Teasingly out of sight, is Mont Blanc, all we can see of it the hat-like cloud that famously hovers atop.
At the mid-point of our walk, the business of stirring begins. We’re aptly just metres from a cow whose slow swivel of head, fast flick of tail tells me she senses we’re talking about her.
Lucy Shrimpton enjoyed the Alps in summer (Photo: Les Contamines Tourisme)
Normally Haute Savoie fondues blend Beaufort, Comté and Emmental cheeses but tonight it’s neat Reblochon, the fromage of local udders.
