Fasthotel Dijon Nord
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Travel Blogs from Dijon
Thal, Terrugem per Velo
... ber Zürich, wo wir bei Bruno und Zora übernachten durften. Leentje und Francesco werden noch verabschiedet und weiter gehts nach Niederweningen wo Gabi uns die verspätete, aber dringend benötigte Materiallieferung überreicht, die sie uns durch die halbe Schweiz nachgetragen hat! Danke vielmals! Simon und Martin führen uns ein in die Welt von DRAGOM, ein Brettspiel, dass sie selbst entwickelt haben und echt Spass macht!
Nach der ersten Zeltübernachtung ...
Fancy kayaking in 3c and sleet? In the Rhone?
... and Barb from SV Sonsy in Brisbane. They were on the other side of the river from us. They had managed to find us here in froggy land. They are on board now so we are collectivly enjoying great food, wine and freezing our ***** off. it is really great to have mates on board. We sailed often on their Seawind Cat in Brisbane. I could have almost been tempted to the dark side(catermerans). And they are foodies too so all the great french goodies ...
Leaving Meursault For New Adventures
... Sloppy Joes with his hands, and we had a good time conversing in both French (for Bertrand) and English (for Chip – although he is understanding quite a bit now) and all sorts of franglais (a mix of the two languages) in between!
On Friday afternoon I took some cookies over to my friend Judith’s house and we had some tea. Judith and her husband Bernard had us over for a wonderful lunch a few days ago. They are ...
Typical Days in the Cote d’Or, and Blewbeek
... no bigger than the guest bathroom at our house. In the rear there were two stalls with doors- one with a picture of a gentleman complete with top hat and tails; the other door had what can only be described as a mademoiselle on the door. Some quick deduction told me which one to use. Now, before I go further, let me say that I could have just used the urinal that was located in the larger part of the room (“larger” ...
Day Eighteen, A Hearty Taste of Burgundy
... a group dinner. We all had wine, which was a little better, and marinated olives to start. Our appetizer came in a ramekin/frittata dish with sliced baguette and a poached egg with a red wine sauce ladled on top with mushrooms, onions, and bacon. Then we had a traditional boeuf bourguignon with a thinly sliced potato-au-gratin cheesy thing. Sorry, that’s the best I can do in terms of explanation.
Side story: dinner was served at about 9pm, and I ...
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