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- Continental Breakfast
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Travel Blogs from Baratier
Today we had a 20.1km climb at 5.5%. It was overcast but thankfully the rain held off until we were arriving at the campsite. Our SPOT tracker has died today, so unfortunately shows us still in Guilestre! We plan to carb load now as have a huge day tomorrow up the Cime de la Bonette (2802m), a 23.1km climb at 6.5%. Yikes. Also saw our first sign to the finish line in Nice ...
Today we went up and over the Col d'Izoard (2361m). The guidebook implies it is an easy day as it it's just 9.4km at 4.2% followed by 10.1km at 7.5%. But it was anything but. On day 8 our legs are tired so it felt bloomin hard work, but it was worth it as it is a stunning route. We have done it before from the ...
... in Nice, lying on a bed or sitting in a cafe. Only one more col to go! But as they say, "save the best for last", and that we have. For tomorrow we climb Cime de la Bonette, our guidebook says it is the highest PAVED pass in the world. It is only 40m higher than Col d'Iseran but at 2802m it is still a force to be reckoned with. That will require us to sacrifice 1600m of climbing (and possibly both knees) to defeat ...
The title says it all! Today we cycled from Valloire to Briancon over the Col du Galibier (2646m). The weather was against us pretty much all day, as we woke to pouring rain forcing us to drag everything inside and practically take over the sites shower block! We left several hours later with just croissants and pain au chocolats in our stomach. The climb up to the col was a relentless 17.5km at 7%, so blood ...
... I suppose 20 or 30 wouldn't weigh all that much, but I'm sure they must have slowed us down a bit. Each of us had our very own swarm buzzing around our head for km after km. Perhaps this is an indication about how we smell... ? We reached the top in about 3 hours. I found this one of the easier cols - or maybe we're just getting more hardcore... ? After a champions lunch of muffins, Pringles, coke and coffee, it was time for the descent! This descent was quite unique, thanks to ...