B&B Saint Michel sur Orge
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Travel Blogs from Saint-Michel-Sur-Orge
... it's awful.
Tonight, the parents are having people over for dinner at like 9:30pm and they brought out the good China for this. They didn't eat dinner with us, so I made up some stir fry. It was pretty pathetic, just broccoli, zucchini, and carrots with soy sauce. I thought it was pretty good, but I'd eat plain rice and vegetables with no sauce. Rowena's replacement lady made the children fish. You can't eat stir fry and fish, that's just ...
Off to Sacre Couer today. Then walked around the. Montre Matre district. Managed to avoid the nefarious types . Nice walk, great views. Then walked to the Garnier palace and also the Palais theatre. Nice quiet streets being Sunday. Then to the louvre to see the crowds. Free entry today - first Sunday of the month, Ice cream when we reached rue Montorgueil. Pizza for ...
... people ever. Seriously, in the car I said something quick witted in french (which take it from me, barely happens in english, so I was very impressed with myself.) Here's the conversation (translated from french.)
"Hey you're pretty good at english" (me to Clément)
"You are too nice to him" (Sarah)
"I need to be nice, it's the first 5 minutes of our reconnaissance." (seriously, that's the best way to translate it)
"hahaha" (yes, i made a sucessful ...
... than massive? Ginormous? The Louvre is incredibly big. And speaking of lines, it was at least an hour wait to get in. Since I had already seen the Mona Lisa on my last visit, I decided to skip this one, too.
My self-directed walking tour led me next to the Tuileries, the large public garden next to the Louvre. I wandered through for a bit and then spotted the Musée d'Orsay across the street. It's closed on Mondays. So I went back across the street ...
... overlooking the open kitchen. I was in heaven! It was essentially a fine dining restaurant with the meat dishes cooked in a 3 tiered gas roaster that produced our delicious Pork Belly and Duck with honey sauce dishes. It was such a new concept and we were talking to the Chef while he was preparing, and perhaps because of our enthusiasm he gave us a mouthwatering dish of Iberico Jamon and Chorizo, ...