Galion's Pub & Hotel
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Travel Blogs from Cheseaux
Last day in Switzerland and Europe
Well, today is our last full day in Switzerland. Al had a bit of bad luck trying to buy me a present. First one card wouldn't work, returned to Mack & Jude's to retrieve another, that didn't work. Went to the ATM to get out some cash, the shop was closed for lunch when he returned with the cash, then, when he made it back the ...
A day trip to Evian and Betsy gets her watch!
... such. A change in plans, we head to the train station to catch the train to Lausanne to catch the ferry to Evian. We manage to catch the 12:30 ferry to Evian.
As we get there it dawns us that we are back in France and almost everything closes down between 12 and 2pm. So the first 60mins is fairly quiet with lunch about the only thing on the menu with the far more reasonable prices!
The town is fairly small and defined by one main street and not ...
Leysin and cousin catch up after 30 years
My cousin Julie Anne has lived in Leysin for 10 years working as a mountain guide and outdoor education tutor. I think the last time we saw each other was about thirty years ago at university in Dunedin so it will be interesting to see if we recognise each other. I call to organise where we are going to meet and she informs us that it is snowing up at Leysin and fairly misty so it wont be ...
Château de Chillon
... got a great view over the castle and lake from above.
After we had explored the castle we decided that we would skip Lausanne for the time being. I had caught my usual September cold (despite not having 24 small children around me!) and didn't fancy hiking up and down through the town. We decided instead to head back to France and spend a day or two relaxing in camp and hopefully getting rid of my cold before meeting up with Dad & Tan. We drove ...
Gruyère production
... with lots of useful information. On the tour, we could smell the different flowers and herbs that the cows would eat and that you can smell or taste in the cheese. We continued listening while we waited for the cheese curds to reach the correct consistency in the vats. The men kept checking it by scooping some out and squeezing it in their hands; once it reached the right consistency, they started filling the moulds with the mixture. The curds and liquid ...
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