Hotel Akena Rillieux La Pape
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Travel Blogs from Rillieux-la-Pape
Lyon jour 2
Mardi,
aujourdhui, brettage sur internet: ( tu te souviens David bretter, lol) oh benoit est libre pour cet pm, youpi! il vient me chercher et on part a l aventure! jai encore le droit dassister a de nombreuses prestations musicales de sa part, je suis trop crampe, jadore son energie! on marche dans le quartier st jean, petit resto! ensuite, on rejoint Antoine! un CS que javais accueilli chez moi lete dernier a Quebec! Je ...
Lyon, ville lumiere!
... me connaissez, jai de la difficulte avec certaines textures. je n ose pas prendre de ces plats la, mais je goute un truc dans lassiette de David, fiou, une chance aue je nai pas pris ca, oh la texture est vaiment special!
On marche encore pendant un bout, on se rend au meeting hebdomadaire de CS, mais ha finalemenebt, on a tellement manger quon a meme pas de place pour une petite biere! donc on repart en direction de lauto et ensuite a st cyr du mont ...
Beaujolais wine region
... to a local vintner at the Domaine des Averlys. We walked to the vines and learned about the vines, picking of grapes (all by hand in the Beaujolais region) And wine production. We tasted and sampled some of his wines which were accompanied by local cheeses and sausages for a truly French degustation (tasting). The wine cellar was made in the 18th century We returned to Lyon for ...
Lyon
... with windows and historical characters. There are many many murals in Lyon. We also visited Vieux (old) Lyon which was quint and picturesque. Back onboard there discussion about World War II and the French Resistance movement in the Rhone Valley. After dinner we will had an excellent pianist entertain us. Back onboard there discussion about World War II and the French Resistance movement in the Rhone Valley. After dinner we will have live ...
Lyon is huge, and shiny
... onions and herbs. Pepper it and just a pinch of salt. Cover it and let it stand 24 hours. On the bench. ( the alcohol stops the meat going off) To cook just simmer the meat with the lid on the pot. You want the water to boil off a bit later to make it a sauce. You can add a little water if it dries out but it should be topped up with the rest of that bottle of wine( if you still have any) A pinch of cornflour will help thicken it. Serve with salad as it is quite rich. But ...
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