Residence les Myrtilles
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Travel Blogs from Vars
Another quiet down day. There were fresh food markets up top of the town. Brent and I had a wander. At lunch Nicholas and Claire went up to buy some fresh carrots for lunch and came back a beautiful bunch with stems on. I was impressed that they did that without any language!! The carrots were good too! I wondered how much the guinea pigs would have liked those stems but unfortunately had to throw them out. :-( We headed off to find the ...
Had a really low key day. Well it started out that way. Brent went for what was meant to be an 11 hour ride. The children and I walked around the old town, shops, had crepes, played on iPads, and searched for where to put our rubbish. Yes, even in France one must keep on with the mundane. By 5pm it was raining and getting really cold. Brent was, I believed, overdue. I was uncertain as to what time he left so couldn't be 100% certain. Nicholas and ...
... and the sun trying to break through the clouds. (And there were dozens of other cyclists on this climb today, too.) But it was still over 1300 m up in the Alps. Peter kept his jacket and long pants on the whole way up.
After the usual one-by-one arrival and photos, down we went. And it was chilly. Linda's hands turned a fairly impressive shade of pale, so she and Dave stopped at a café in Le Périer to warm up. The rest of us chugged on to Valbonnais where ...
Must admit that the day started out with aching muscles everywhere. Some of the discomfort may have come from the demi pichet of house red, which, by the way, was a very nice Cote du Rhone.
I installed one of Dave's seats on my bike, and it has turned out to be the best of the three. Unfortunately I have bruised my sit bones trying to use the one that I bought, so there is still a fair amount of standing.
Up for breakfast at 8 so we can get to the cheese making demo at Fort Queyras at 10am.
Not sure why we rushed, nothing seems in a rush around here!
We arrived to be there by 11am... knowing everything is late... and it started just before 12.
What a great demo! All in French, explaining about the ingredients, the process - my poor French was sorely tested and I had to smile when the cheese-maker kept looking ...
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