Chateau de Melin
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Travel Blogs from Beaune
Bonjour France
We arrived in Dijon, France, on a rainy afternoon - our first during during this trip. But the rain didn't dampen my enthusiasm when I say my first 'Paul' patisserie at the train station. (Yes, I know, it's a bit like getting excited about seeing a 'Brumby's'. But... ) I bought a box of macarons while Jeff was making inquiries about the location of …
Thal, Terrugem per Velo
... die Burgunder Weinberge zu fahren. Nach einem wechselhaften Tag (Die schöne Phase neigt sich schonwieder dem Ende zu), war ein ausgiebiges Abdendessen inkl. Pinot Noir aus dem Rebberg nebenan genau das Richtige. Als uns dann der lokale Förster von Nuits-St-Georges anbot bei ihm im Haus zu übernachten und uns sogar mitsamt Velos in seinem Büssli dahin zu transportieren, nahmen wir dankend an. Es gab ein langer Abdend mit viel Wein und ausgiebige Erzählungen aus ...
Fancy kayaking in 3c and sleet? In the Rhone?
... the Aussie flag and he spoke no french so English would be easier. i pointed him towards the sports shop and the port captain in case he could camp on the bank. A short while later the port captain came to find me to translate for him as he didnt speak a lot of english ( Or Danish) So an hour later we were still trying to find him a Penich south. the port captain was ringing all and sundry to help him. Even pulled in favours from friends to ...
-2 and snow? Seriously?
... a uniform colour we expect oil to be. The flavour disapears. So I reckon It is worth chasing down a shop wherever you live and buy what they like from their home country. Be it Fetta cheese or oil from Greece or a jar or French Rillete( if you cant buy it home cooked out of the porcalain bowl at the butcher). Do it. Your pallete will thank you. Remember, Food is not just fuel for the body. You can (apparently) live on mcdonalds for a time. Good food ...
Leaving Meursault For New Adventures
... She let Chip work side by side with her on the winemaking process, and she practiced her English with me (she, too, has worked in New Zealand). She made the most wonderful oysters (on the half shell, with a wine and mustard sauce), as well as chicken (in a wine and cheese sauce). Marie (Bertrand’s daughter) brought homemade soup, Benoît (Bertrand’s son) and his girlfriend Lucie brought chocolate mousse, and we brought ...
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