Three-Day Trek in the Ecrins

Gauthier Adrian introduced me to multi-day trekking: walking during the day, sleeping outside at night, and accepting a more rudimentary way of moving through nature.

For the long weekend of August 15, he proposed a route in the Alps. I was interested immediately, but I stayed away from route decisions because I did not want my inexperience to weaken the trip.

Route

The starting point was Valsenestre, at the edge of the Ecrins National Park.

The loop was roughly 30 to 32 km with about 3,200 to 3,500 meters of elevation gain. Major points included:

• Col de la Muzelle;
• Lac de la Muzelle;
• Col du Vallon;
• Lac du Lauvitel;
• Lac de Plan Vianney;
• Breche du Perier;
• Le Tourot;
• Col de la Romeiou;
• Lac Labarre.

We left early on Friday, drove about six hours, and returned on Sunday afternoon.

Landscapes

The diversity of the landscapes surprised me. I already knew I liked mountains, but walking through them in summer revealed more detail: altitude, exposure, rock, water, plants, animals, and light changed constantly.

The descent after Breche du Perier was especially striking. The rock changed from dark stone to slate, volcanic tones, orange oxidation, and white marble blocks among the debris.

Water was everywhere: transparent mountain streams, lakes, and basins that made the whole route feel alive. The Lauvitel was one of the strongest moments: a lake filling an entire valley, with preserved areas, bathing zones, and a feeling of scale that is hard to describe.

Effort

Most of the time we walked, stopped briefly, drank, ate, looked at the landscape, or swam. I like the feeling of climbing. Descents are different: slower, more technical, and harder on the body.

Poles felt essential with a heavy pack. They protected the legs and joints, especially on steep or unstable terrain.

Food

Food management is central in trekking. The goal is to stay light but not underfed. On a three-day trip, protein is not a life-or-death issue, but it matters for recovery.

I made homemade bars with dates, honey, whey isolate, peanut butter, cocoa, and oats. They were useful and easy to carry.

My strategy was close to my usual rhythm: light during the day, more food at night, plus snacks during the afternoon. For future trips, I want better protein-dense options that are not too high in fat.

Bivouac

I slept with an inflatable Forclaz mattress and a 5-degree comfort sleeping bag under Gauthier’s tarp. It worked, but it was not ideal.

The tarp was light and simple, but one side stayed open, the fabric made noise, and there was no real separation from the ground. It was a rougher sleep setup than a modern body naturally enjoys.

Still, sleeping in the mountains was powerful. It felt less oppressive than some forest nights I experienced in Lithuania and more connected to the landscape.

What I Would Improve

• Better earplugs and eye mask.
• A larger cooking pot for pasta or rice.
• Better food bags and resealable containers.
• More comfortable trekking poles.
• Metal or wooden plate and cup.
• A tent instead of a tarp for better sleep.
• Higher-flow water filtration.
• Binoculars with a chest pouch.

Next Ideas

• Sleep and eat in refuges.
• Stop longer to read and absorb the place.
• Try more remote routes abroad: Romania, the United States, Poland, or similar terrain.
• Trek with a bigger group.

Lesson

The trek gave me a strong feeling of presence. The walking, swimming, cold mornings, simple meals, and difficult climbs made the experience feel complete. It was not comfortable, but it was coherent.