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Travel Blogs from Saint-Antonin Noble Val
Today is M on day. It appears that all of us have experienced a bit of a jet lag and we had a very slow and easy morning.
can u believe that we are sitting at a macDonalds and I just ordered an espresso!!
we r here because there is no internet at our house ( gite)
So u will only hear from me every 3 days or so.
I finally figured out that ya have at write in this box in order for a story to appear. i also figured out that if I wait till the evening I am already pooped out and don't want to think...so I should write a few coherent sentences before bedtime, thanks to all of you blog fans that have sent comments to say you are enjoying this blog . I will keep writing it seems like you're vicariously ...
... drink at the local pub. Well, that became a couple of drinks, then morphed into trying the Irish pub, (now open), down the street. While we weren't kicked out, think he closed soon after we left!
Our last morning. Brilliant sunshine, its definitely grass growing in the square and the markets have returned.
... were invited into the storage shed via the blending room. A glass for Paul had to be found. We then all climbed around the storage shed looking for the box of wine for the bottle to be tasted.....then returned to the blending room for the tasting.
Paul and Miriam chatted away in a combination of french and english. Miriam had good english which helped when hearing about which grapes were used for which wines. The wine chosen met with Pauls approval, and Miriam decided that ...
Decided to support the local food industries and have a duck dinner. I'd been told about the tinned confit du canard. I'd also been warned about the duck fat, the volume of which still managed to astound me but....... what an easy dinner. The duck hindquater is already slow braised, so just needs reheating, in the duck fat, of course. Had small potatoes roasted in duck fat -what else, and they turned out very well. I'd decided a salad was in order to ...