Auberge Du Raisin
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Travel Blogs from Cully
Last day in Switzerland and Europe
... in Morges and Al and I went to Geneva. We had a bit of a walk around the old town, looked at the fountain on the lake and of course, Al could not leave without the obligatory Swiss watch!
Back home, Al finished off cooking dinner that he'd prepared before we left for the afternoon trip into Geneva, and then, packing time.
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A day trip to Evian and Betsy gets her watch!
With the French towns of Evian and Yvoire so invitingly close across the lake it would have been a sin if we did not take the opportunity to see one of them. As there was a departure point to Yvoire 100m down the road from Mack and Jude's place we decided on Yvoire. The departure time is 11:20am and we get there with time to spare. By 11:30am it's becoming obvious, despite many others waiting, that its not coming. A quick phone call by Jude to the travel ...
Leysin and cousin catch up after 30 years
... the depths of winter. The original health resort still stands and now acts as the American international school - one of three international schools now in Leysin. We had a great time catching up with Julie Anne who also prepared lunch for us, certainly with a gap of 30 years there was plenty to talk about. Julie Anne took us back to Aigle as she had an appointment there and then it ...
Château de Chillon
We drove down towards Montreux to visit the Château de Chillon. It was built right on lac Léman and it was really neat to see the water lapping at the side of the castle. We picked up our ticket and with the description in our guidebook and the guide they gave us, started making our way around the castle. There were 42 or so stops in their guide so it took us a good while to make our way around. We started off on the lower level; parts of it have been used as ...
Cailler Chocolate Factory
... and crumble them in your hands. They also explained about all the ingredients used for making the chocolate. The milk comes directly from 56 different farmers in the area and is brought to the factory twice a day. Also, instead of using imported sugar, the sugar cane is grown in the area. We were quite surprised by that fact and when we went back outside, we noticed that what had looked like corn from a distance was in fact sugar cane!
We continued reading ...
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