Pierre & Vacances Residence Sepia
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Travel Blogs from Avoriaz
Chffing down
... it together. Had I managed it 8 minutes before I would have not been given a 'time out' by the darned machine. Most of Verbier has a weird habit of turning off washing machines between 11.10 and 12.30 and 13.00 and 20.00. No other applicance, or sauna or ski lift, just the washing machines! Grrr. Anyway, had a nice cuppa with Helen (see Elfabroads Great Adventure for further tales of ...
A nice gentle start on the slopes
... huge bank of powder which took me a while to wriggle out of. I'm not totally alone though, I think everyone had a fall in the powder at some point.
A little stop off for a drink. I am a fail of a seasonnaire, couldnt even risk a demi so went for a Coca-cola. First celeb spot-Heston Blumenthal coming out of the bar as we went in.
After our beverages about an hour of blacks to get home! Only one incident of stacking and sliding head-first on my back ...
Jobs done=none,photos taken=many!
... useful today and go for a wander to work taking my camera with me. The light isn't amazing as it's still very cloudy but at least you can get some idea of how beautiful Verbier is.
In work for 3pm, trying to get organised but again I seem to be up against a wall of 'non' today. I have my client appointments today in one of the VE chalets. It wasn't as slick as I would have liked but both clients were happy, ...
Team dinner at 14
... thai crab cakes and mini tartiflette. Once we are sat at the impecably laid table the starter is marinated mackeral filets on wasabi puree, followed by the most incredible roast belly pork on parsnip puree with parsnip crisps-incredible! The only thing I left on the plate was the cracking, not because it wasn't tasty but for fear of shooting it across the table into the lap of our ettiquette teacher-I figured that might not be a good thing. Then whipped brie de meaux with the ...
I'm on the road again
... told the story of how the different chocolate companies in Switzerland merged to form the massive conglomerate that today we call Nestle. After that, we entered a room where we could taste cocoa beans, and other things that go well with chocolate, such as almonds, hazelnuts and cashews. There is a true science to chocolate making, as all the posters on the wall bore testament to. Funnily enough, our attention was quickly drawn away to the mini chocolate production line at the other ...
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TripAdvisor Reviews Pierre & Vacances Residence Sepia Avoriaz
