HotelF1 Paris Porte De Chatillon
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... the remains of over 6 million people. They have opened a 2 km track that you can walk through. It has some interesting facts about when it was a quarry and how the area has changed. The track through is tastefully done and some what respectful ( though a little macabre). The next day (Friday), having quite sore legs from all the walking we decided on a bus tour around. It was a really cold day, -4. It was starting to rain when we got off at the Champs De Élysées. As ...
... this cheese relies less on rennet and more on lactic fermentation. Flavor can vary wildly by the season, but it is usually more salty, meaty, savory and sometimes metallic and bitter when compared to Brie de Meaux. Comté AOC (cow, Jura, 24 months) - has a firm and supple texture that melts in the mouth and leaves a sweet taste (95%25 of cows used for this cheese are Monbéliarde, known for their sweet milk; the rest are Simmental). Can ...
... seared escalope of duck foie gras, raw & cooked beet roots Main: seared Skate onion/ grape/verjuice reduction Dessert: roasted figs in their leaves, ewe's milk cheese and black currant Late afternoon visit visit to Montmarte and evening cruise along the ...
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... During the day Nick took our group around, he was born in Wales, although his accent is very British and had been living in Paris for 11 years with his Parisian wife. (need to get map and work out where we went) He had lots of different stories to tell about the buildings, Louis XIV, XV and XVI and Paris in general. Gave some great tips of what museums to go to which was great because that was going to be my plan ...