Hotel le Cottage
No availability found through our partners. Please contact the business directly or check some of our recommended alternatives.
Travel Blogs from Pelussin
... his head many times. We will be staying in a hotel near the Old City which has no parking and a very little lift (at least it has one). We are on the 5th floor and not looking forward to carrying stuff up the stairs if the lift is not working or the bikes don't fit.
We put the bikes back in their boxes, compact our load and head west to Lyon for a long-weekend. On Monday, we catch the train to ...
... planned to stay at my old colocation with Jeremy and his girlfriend, now that Sophie had moved out. And Jeremy messaged to ask if I'd eaten and told me he would prepare something for me if I was hungry. So I felt good. I arrived and finally put my bag down and ate and breathed a sigh of relief. There are good things about Lyon. I think I was unlucky in that so many of my bad experiences in Lyon happened at the start though, adding to the culture shock and adding to my frustration. ...
... lifelike miniature tableaux. The amount of detail in all of these displays is mind numbing. Next: the Institut of the Lumiere Brothers. The brothers Lumiere were the pioneers of film making, and this was their home. Now a museum it features their movies and the making of, not so much a chronological display of the development of film itself. Watched many movies only a few minutes long, but were filmed in 1800s! The clarity and smoothness of the movements was ...
... ourselves from buying too much stuff, but did buy some fruit & veggies, fresh ravioli (3 kinds - basil, cheese & truffle), some cured meat and of course some cheese, in anticipation of cooking dinner at home again this evening.
The good thing about getting up early is you accomplish a ton of stuff, and you still have the entire day ahead of you. After about 2 hours at ...
... white wine , cream
- d'asie Chicken - Ginger, poached chicken.
- Confit Chicken - Citron chicken wings
- Nantua - Chicken and shellfish
-Duroc - with chopped tomatoes and Tarragon
The next day was veal. For the veal at least, there was no breaking down of the meat, it was just provided to us. For the process in class we only used the tenderloin meat, as it would have taken too long to use the more tough pieces of meat.