The Open Blog

Spring Skiing and Seasonnaire BBQs in Courchevel

Spring is one of our favourite times in resort. Long days, bright blue skies and sunshine in abundance. Yes, powder days are amazing, and our love of fresh snow and first tracks are a given, but nothing puts a spring in your step or a smile on every face in resort as the arrival of spring.

Spring Skiing & Seasonnaire BBQs

Spring BBQ in Courchevel Sara fires up the BBQ in Courchevel

And so it was with this in mind, and with the aim of bringing together the Seasonnaires of Courchevel, that we teamed up with The Boot Lab to host the first (of many hopefully) Courchevel Seasonnaire Ski Day. Last Thursday we set up shop away from the crowds, in the beautiful sunshine at the foot of the Granges piste in 1650. Between 11 and 4 pm Seasonnaires were invited to come along and test a range of skis from the Boot Lab including piste, all-mountain and powder skis from brands including Atomic, Black Diamond, Nordica, Volkl and Blizzard. And this opportunity to test something different certainly seemed popular as the masses started to arrive shortly after 11.

Spring BBQ with deck chairs and skis Sunchairs? Check. Skis to test? Check. Sunshine & blue skies? CHECK.
Alongside this, we ran a host of different lessons including a carving clinic, intro to off piste, cross-country taster session and an intro to freestyle with our 1650 and 1850 instructors. The perfect opportunity to fine tune skills, or try something new, those booked on headed off in their small groups in the late morning sun.

And for those not par-taking in lessons or ski testing there was an alternative form of entertainment in the form of the blading challenge. Challengers had to don retro gear and a slightly garish wig before racing around a course (on and off piste) on a set of blades for the chance to win a 2hr lesson with New Gen. Although 1650 instructor Barney set the time to beat, it was Powder White's Will who won the prize with an impressive 1 min 12.

Ski blading fancy dress in Courchevel Fancy dress is obligatory - as are the blades
After all this hard work refreshments were definitely in order and as we lit the barbie and the beer flowed the queue for meat started to build. This wasn't just any old barbie though. With the finest Irish sausages handmade by local butcher Savoieire (the name derives from the Savoie region, where the sausages are produced, and Eire, where the recipes were developed) we were in for a treat. Think fat juicy sausages, crusty French bread and cold beers.....heaven!
Spring sunshine, fine tuning skills and testing next season's planks proved enough of a draw to Seasonnaires around the valley. That and the offer of free beer and bangers on day off of course. And with spring well and truly in the air and the welcome arrival of hot sunny days spent sipping drinks in the sun Courchevel has awoken again from its mid-season slump. Now is definitely the time for a good morning's ski, long leisurely lunches and afternoons lazing in the sunshine. With only about 6 weeks left of the season, it's time to relish every minute. Santé, toute le monde!
Spring BBQ in Courchevel - le ski staff Our friends from Le Ski enjoy the sunshine, BBQ and deck chairs - bring on the spring!