Campanile Clermont-Ferrand
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Travel Blogs from Issoire
Lyon jour 2
... la connaissance de sa copine! ca fait drole de le revoir ici! on se promene un peu dans la ville et decouvre le nouveau quartier de Lyon! On repart ensuite a st cyr du mont dor. wow quel timing, on arrive a 18h00 pile! hahaha! Merci pour tout Benoit, ca ete un plaisir de faire ta connaissance! a une prochaine fois jespere bien!
Je suis donc de retour chez David, on etait sence faire un trip de hiking by night mais la ...
Lyon, ville lumiere!
... que cest? un auto? une van? une moto??? donc je cherche qqc de gris a la sortie, ***** toutes les autos sont grises. ha qq1 me fait signe de la main! finalement, cest une mini van, une panelle pour les gens de Sacre Coeur :P
Donc, je fais la connaissance de Benoit, originaire de Limonest, petit village voisin de Lyon. Il a voyager beaucoup et rester a letranger aussi dont au etat unis a orlando, au canada a vancouver et a toronto, et la la ...
Beaujolais wine region
... to a local vintner at the Domaine des Averlys. We walked to the vines and learned about the vines, picking of grapes (all by hand in the Beaujolais region) And wine production. We tasted and sampled some of his wines which were accompanied by local cheeses and sausages for a truly French degustation (tasting). The wine cellar was made in the 18th century We returned to Lyon for ...
Lyon
... with windows and historical characters. There are many many murals in Lyon. We also visited Vieux (old) Lyon which was quint and picturesque. Back onboard there discussion about World War II and the French Resistance movement in the Rhone Valley. After dinner we will had an excellent pianist entertain us. Back onboard there discussion about World War II and the French Resistance movement in the Rhone Valley. After dinner we will have live ...
#11.5 - Time with Clem by Mom
... laughed and laughed, especially when Anise, Clem's sister was trying to say "squirrel" in English. Too funny. I wish we had videoed it. Dinner was a traditional French meal, with an aperitif of champagne, saucisson, pickles and leg of ham from Spain. The second course was duck, chicken and steak that we cooked on a skillet at the table. Michele also made potatoes au gratin and a salad. Jean Cloude brought out 2 very fine bottles of wine from the region. Dessert was ...
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