Hotel Du Dauphine
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Travel Blogs from Lyon
Lyon jour 2
... la vachete ma pogner et pfff(son a la Benoit) on cancelle lol. on se fait donc une bouffe tranquille chez lui et ensuite on est parti visiter la petite ville de st cyr au mont dor! David travaille fort pour me trouver un coquillage fossiliser quon retrouve dans les murs! lol on a bien rit! on reussit a en trouver un! eglise, lavoir, chateau, la vue de la ville de Lyon est magnifique le soir! On retourne se coucher; demain Nice!
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Lyon, ville lumiere!
... me connaissez, jai de la difficulte avec certaines textures. je n ose pas prendre de ces plats la, mais je goute un truc dans lassiette de David, fiou, une chance aue je nai pas pris ca, oh la texture est vaiment special!
On marche encore pendant un bout, on se rend au meeting hebdomadaire de CS, mais ha finalemenebt, on a tellement manger quon a meme pas de place pour une petite biere! donc on repart en direction de lauto et ensuite a st cyr du mont ...
Beaujolais wine region
Wednesday, October 24, 2012 Lyon/Beaujolais tour & wine tasting After another wonderful breakfast, we departed by motor coach (luxury bus). For the Town of Oingt which sits high on a hill above the beautiful Beaujolais region north, home to 13 French wine appellations. Oingt is a Pierres Dorees—village built of golden stone. It was built in the 14th-century and then ...
Lyon
... painting, a craft associated with Lyon’s historic silk industry. It was in Lyon that the Jacquard loom (named for its French inventor), the first automatic loom able to weave complex patterns, was invented. We bought nothing, as the prices started at 39 Euros and went to 349 Euros. It was an interesting presentation. Then we walked into the main square and the pedestrian shopping area. We had a mission to buy bread, other than banquette ...
Lyon is huge, and shiny
... onions and herbs. Pepper it and just a pinch of salt. Cover it and let it stand 24 hours. On the bench. ( the alcohol stops the meat going off) To cook just simmer the meat with the lid on the pot. You want the water to boil off a bit later to make it a sauce. You can add a little water if it dries out but it should be topped up with the rest of that bottle of wine( if you still have any) A pinch of cornflour will help thicken it. Serve with salad as it is quite rich. But ...
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