Whistler 7,
April 3, 2026,
Hi Everyone,
Last evening we were guests of Antoine and Julia at a fondue restaurant. The food was great. I love to dip bread crusts into cheese fondue.
Today was cloudy and foggy but in spite of the poor visibility, the snow conditions were exceptional. We started the day at Blackcomb and took the Peak to Peak gondola to Whistler at noon where we did a few runs and them stopped for lunch. Our group consisted of 5 skiers all about the same level. Everyone skis faster than me on the intemediate trails but I am able to hold my my own on steep, powdery, tree, glade, trails with big moguls. That seems to be my speciality. Antoine takes good care of me, never letting me out of his sight when we are on expert double diamond terrain. Often he will ski behind me to play ‘clean up’ in case I get into trouble.
Tonight Dominique and I went out to eat at a high end Italian restaurant not far from the Sheraton where we are staying.
Love,
Brian
gobriantravel 