Melting cheese with white wine, potatoes, real bread… and summit 16–17 May?

Today was supposed to be the second day of bad weather but finally it was not so bad. Like almost every day since we arrived, the mornings are very sunny, then the clouds cover the sky around lunch time and it snows a couple of cm during the night. It’s also getting warmer every day and this is confirmed by all the avalanches and serac falls that we see or hear all day and all night long. So the key thing for the summit is the wind which must be below 40km/h.

The window of good weather from May 12-15 is confirmed but the wind on the top may reach 60km/h the 15-16 and then drop a bit the following two days. At this point the plan is to leave the BC on the 13th to summit the night of 16-17 May. We hope that tomorrow’s weather forecast will confirm this plan. For now on we do not do anything but rest and eat. Like some other expeditions, we start to run out of some products, so it’s time to go – one way or another.

Swiss fondue! © Ludovic Challeat

Swiss fondue! © Ludovic Challeat

That said we had a great typical Swiss lunch today, cooked by Regine and Cedric: melting cheese with white wine, potatoes, real bread (made by Dorjee) and creme brûle. We were so full that we barely made it to our tent for the siesta…

Pemba working on moving camp 3 from 7000m to 7100m. © Ludovic Challeat

Pemba working on moving camp 3 from 7000m to 7100m. © Ludovic Challeat

More information on Kangchenjunga expedition

Plus d’informations sur Expédition au Kangchenjunga

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