Chateau de Seguenville
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TripAdvisor Reviews Chateau de Seguenville Cabanac-Seguenville
Travel Blogs from Cabanac-Seguenville
After rising this morning about 8am we proceeded to pack up our things and clean the apartment. We had a 12:30pm train to catch and had to leave by about 11am to get to the main line station for the TGV. Lucky we got there early as we were a bit confused by the platforms and the carriage numbers. We found the right train, but didn't realise the carriage numbers were displayed in small almost ...
Today for school we went on an excursion to Toulouse to visit the Resistance Museum and the recently opened Aeroscopia Aircraft Museum.
The Resistance Museum covers three floors and has been operating for 20 years, entry to the museum is free and is very well presented. It caters for both French and English visitors with English handouts provided if you ask for them. Also, there are a number ...
... During our time in Europe we have discussed WW1 and WW2 quite at bit with the children as well as visited many monuments and other historical sites. Recently our discussions have been about the French Resistance and their valuable role in WW2. This came about after we discovered that there were a number of young men in the town we are staying in who were part of the Resistance as well as three men who were executed by the ...
Like all good things, this mini-break had to come to an end and for us, the last blow out was a leisurely lunch at La Florida, a lovely restaurant which had passed from Father to son who had jazzed it up a little to make it a more modern place.
The interior is white and bright and after a little table rearranging we were all sat down for a feast.
Much fine food was had - I settled for lamb which ...
... local gastronomy, in particular Duck and even more in particular the fattened liver of the Barbary Duck - Foie Gras. This somewhat controversial food is produced under French Law (oh yes, they have some odd laws in France). This law says that it must be produced by gavage - force feeding the goose or duck corn through a feeding tube. There is now a chap in Spain who is producing this without force feeding through the bird's natural wish to ...