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Travel Blogs from Les Herbiers
... town of Clisson, which was nearly destroyed in 1790s by the Revolutionary Vendee War. Remnants of the massive mediaevil castle still stand today, a vestige of the powerful Olivier 1V of Clisson and a Middle Ages covered market stands in the middle of the upper town and is full of produce , cheeses, bread and fish stalls on a Friday morning.
In the 19th century the Cacault brothers of Nantes and their sculptor friend Garenne Lemot had Clisson rebuilt in the Italian ...
An early flight from Nice and I was back in Nantes by 9 am, a cool misty morning with the sound of the harvesting machines still in the air. A 20 minute drive to the house and I had to go and have a nap since I had been up since 4 am.
it was nice to have a couple of quiet days as we were expecting friends to arrive from Paris at noon on Friday, and we were to attend the Fete du Village or the village party on Friday evening, a tradition that has been ...
I am pleased with Gladys. She doesn't beat about the bush and is really quite a 'modern' sort of sat nav. She doesn't mollycoddle you by describing the twists and turns that she thinks are pretty obvious. And she loves taking 'short cuts ' along roads that even Postman Pat would drive very carefully down. She's feisty like that. So it's fun having old-fashioned Doris on the case at the same. Doris will ...
... it is sure to be a best seller and will make her a good deal of money. Apparently she was not too kind to her ex and he is devastated. Along with his political woes and there are many it is not a good time to be President of the Republic! It certainly is true that "hell hath no fury like a woman scorned!!!!! Also I found out today that Brigitte Bardot who is turning 80 soon used to send postcards to her dogs whenever she was away! A bientot
... put them in the freezer for our use.
Yesterday we picked all the tomatoes that had split from all the rain, they went into a soup flavored with our basil and will be on the menu tonight along with a bowlful of fresh mussels cooked with wine some cream, shallots and salt and pepper. They come from Mt St Michel and are small but plump and delicious; I am getting hungry just writing about them.