Hotel Le Quercy
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Travel Blogs from Brive-la-Gaillarde
Dordogne - Bastides, chateaux and walnuts
... in places like this. The villages are amazingly well kept for the most part, considering their age. I walked down into the village a little way, There are people living there. Goodness knows what they do. I would have walked further but the road was very steep and I knew it would be tough going returning, which it was.
5 kms up the road led to 'Les Milandes'. This was a chateau which had been bought by Josephine Baker, the American who sang in ...
Moving on.....
... in fact, the devil himself! Legend has it that the bridge was taking too long to be built in the 1300's so the architect made a pact with the devil: his soul for the devil's help. Long story short, the devil was duped and had his revenge by pulling down a corner of one tower. It is said that the corner was never able to be finished. During restoration during the 1800's this craving of the devil was placed on the corner of the tower, his fingers stuck between two ...
Prehistoric Cave Paintings
... are highly restricted and have been decreasing over time; there's rumours that it won't be long until the public cannot visit these caves in order to preserve them. CO2 levels also limit how many people can be admitted on a daily basis. We were able to get tickets for Font de Gaume and Font de Combarelles.
Our 10:30 tour at Font de Gaume had 8 visitors. It is the last place where visitors can still see colour paintings. ...
Dordogne - Castenaud & grottes
... Sarlat. Easier said than done - got lost a couple of times, even with GPS. One missed turn & we were out of town & up into the highlands on a one way road. Recovered, but another missed turn & we were on a freeway out of town. Finally made it, and we're very glad we persevered. We're a bit blase about beautiful towns, but Sarlat was definitely worth a ...
Dordogne - Our 30th wedding anniversary
... soup as pre-entree; prawns on ginger pastry and crayfish & egg in a morel mushroom soup; beef & lamb with lovely vegetables, sauces, & seasonings and cooked to perfection for each of us; raspberries with a custard lightly flavoured with lemon & a chocolate trilogy (ice cream, fried chocolate ball, & chocolate souffle). More champagne as starter - Taittinger this time! - then switched to a local red recommended by the waiter. A fantastic day, finished off with a great meal ...
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