Auberge de la Brevenne
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TripAdvisor Reviews Auberge de la Brevenne Lyon
Travel Blogs from Lyon
Vienne is one of the oldest cities in France.
In Roman times it was a wine center. It latter became a major religious center.
The ancient Roman Theater is used today for summer jazz concerts.
The Temple of Augustus and Livia was turned into a church in the Middle Ages.
The Archaeological Garden of Cybele is what used to be a Roman neighborhood with houses, a forum and a municipal assembly house. (Don't look for flowers.)
... br> When we went on our tour I was so excited to go in the production room. I thought I was so cool walking through the plant. I loved watching the machines as they did everything automatically. I was cool to see how the needles came out and to see how not each on came out the same. It was cool to see mistakes on the production line as well. I was really fascinated by it all. I also really loved looking at their charts that gave them a forecast and goals.
... Security Insurance for France. After that, Nicole, Katy and I went to Parc Tete d'hors. We got there too late for the zoo so I will go back sometime earlier in the day when the zoo is open to see all of the animals.
I found the swing/lindy/blues dance crowd in Lyon tonight. for 4E you got a drink and a night of dancing. I find it a bit more intimidating than the salsa nights because people are more chatty, but I found ...
... Amanda has gone to Leeds. She is back in 3 days, then we will go north again. Only 10 days left of this fantastic cruising thing, then off to Florida for awhile. So all good on the good ship Shannon, who is behaving herself, starts every time -which is a good thing, the locks are proving to be a challenge as each one is different, but the team is working hard to get it right and we've had no mishaps so far. Looking forward to getting underway again. J&A
... the French style of steak cooking today - Shari and Abby ordered well done and it was bright red in parts; I ordered medium and it was what we would call rare (very red, cool centre). Marc explained the degrees of cooking to us – cru (uncooked), bleu (very rare, just a few seconds on each side), saignant (rare - literally translates as "bloody"), à point (“medium”, or our medium rare), cuit or bien cuit (our medium or well done). All nice to ...