La Tour d'Auvergne Hotel Restaurant
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Travel Blogs from Quimper
Today is Bastille day although from the reaction of the hotel staff you wouldn't know it. Doesn't seem to be a big deal in this part of Brittany. After breakfast we drove into Quimper (Kemper) that was almost like a ghost town initially as it is a public holiday. Gave us the opportunity to see this really pretty town without the hordes. After coffee the place did start to come alive and you could ...
... the Glénan Narcissus; the small white flower carpets the island in April. In the 19th century, one of the island’s inhabitants was France’s largest breeder of lobsters and langoustines.When you run out of bread on a boat having a Lékué bread maker is fantastic, basically you use it to measure your ingredients, mix and knead in it and cook in it, you buy it from Lakeland every boat should have one. You will see what it looks like in one of the photos, I used the ...
Monday 22nd June 2015
Breakfast at the Fast Hotel
was OK - better than some - but a lack of cold meats would have knocked its
score down - that's if we were scoring. After a bit of a lazy morning sorting
bags out and watching BBC World News in English!!
Then we walked!!!
Yep down the hill into the town of Quimperle. It
took us just over half an hour. We took a few pictures and headed straight ...
... which was very quiet - bear in mind it was Sunday afternoon and this was the only place open.
We then rode to their house. Now I have been here before but had forgotten how nice the setting was. It has a sea view and is post card picturesque.
We were greeted by Annie and her Mother Isobel and Father Louie (but is known as Li Li) both are remarkable for their ages (both in their 80's) Now a greeting each ...
... in Plymouth by Allspars, everything is done from the cockpit, a big thank you to Dave Barden and all the boys at Allspars who worked so hard to give us a modern efficient mainsail reefing system. The wind wasn't as warm as we would have liked but we were sailing really well and it wasn't long before we put the Genoa up and we were creaming along at 7 to 8 knots. When we arrived off Benodet the wind was coming off the land so it was sheltered enough to anchor off ...