Embark on this great adventure through the Alps : «La Grande Traversée des Alpes»

Throughout the world, mountain lovers are stirred when listening to names such as Iseran, Galibier or even Izoard. To Americans, who are proud of their Route 66 that crosses the United States from East to West, and who are interested in passing through the route des Grandes Alpes by car, motorbike or even by bicycle, we have an answer, since our route is 666 kilometres long, with sixteen passes, six of them at more than 2 000 metres and with a total of 15 700 metres difference in height. Questions anyone?

This route, born in the mind of some pioneers in 1937, has now become mythic, and tourists have rushed into the adventure, which is not always easy, even motorised.

For instance, you have to wait until the Iseran pass (2 764 m), the highest road pass in France and the Galibier pass (2 677 m) which overlooks Valloire and operates the transition between the Northern
Alps and the Southern Alps, are totally cleared of snow.

Then, you must bear in mind that perhaps the road surface is not in very good shape
and that you might still find some snow up there, even on July 14th. The Tour de France racers know it very well ! 

But what a splendid show, that of the glaciers of Iseran, and what a pleasure to discover the alpine heritage, its four natural parks, the daily life of the mountain dwellers, craftsmanship, rural architecture, the abundance of religious edifices (the religious spirit runs right through the rural environment, you find it also in coastal regions...), along with the military constructions and the dams that profit from the ardent water of the alps.

The number of motorcyclists, rushing into this beautiful adventure is increasing; either on their own or following Jean-Marc, for instance. This professional motorcyclist, who runs the "Escale des Aravis" at La Giettaz, takes his clients on a trip of discovery of unknown little mountain roads, up to the mythic passes, with a rural picnic, then, back to the starting point in the evening, they have some food at the "table d'hôtes", savouring a "pela au reblochon" or a farcement, washed down with great little Savoie wines.