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- Airport Transportation
- Wireless internet connection in public areas
- Room service
- High-speed internet in room
- Heated pool
- Swimming pool
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TripAdvisor Reviews Hotel Expotel Chassieu
Travel Blogs from Chassieu
Today was a day filled with lots of traveling to reach Lyon. The first stop was at La Fontainebleau, where a stunning chateau of Napolean was the site of the day. After a delicious cuppachino at a French bistro, the journey continued. After another 2 hours journey we reach Chateau De Cruix in the Boujelais Wine Region. The scenic hills of the vineyards surrounded us as we were given the opportunity to taste some of the award winning wine along with some ...
... looking at all the topless women, his wife however kept her top firmly in place, and so should a lot of other of the more leathery ladies! Had a short but freezing swim in the outdoor pool before heading through the the lazy river spa thing and warming up. Turns out Monday was a holiday in France Whit Monday apparently so not much open again, we did catch a bus and go to the old part of town which is quite touristy and had a wander round a few tourist shops ...
The Leon Berard Cancer Hospital is a regional referral hospital in Lyon focusiing on all aspects of cancer care. The Hospital has a new operating theatre suite which has been developed using the Maquet Variop modular operating room design. This combined with Maquet pendants and lights was an opportunity to see an integrated theatre design solution. Key items to note included 1. Use of services pendant arms rather than fixed stacks 2. Lights ...
... to Lyon to explore France’s second largest city. Did you get that,... France’s second largest city,.. after Paris. ...
... orange, lemon and mint. For the amuse Bouche I made a duxelle, with porcini mushrooms and cognac, instead of the basic mushrooms and white wine.
It was fun to finally make an entire dish rather than just the individual components.
To round out the week of meat we spent the afternoon making pork dishes, including pork chops and porc piccata.
To finish the week, as always chef Jean Phillipon has a trick up his sleeve, today we made birds out of ...