Hotel Montchapet
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Travel Blogs from Dijon
Thal, Terrugem per Velo
... einzigen weit und breit. Aber Fischer gibts viele und immer mal wieder ruft jemand: "Bon courage!"
Den Regentest haben wir bestanden, wir zelten trotzdem. Allerdings ist die Auf und Abbauerei zeitraubender als erwünscht und so bleibt angesichts der wenigen hellen Stunden nicht viel übrig fürs Kilometer Sammeln. Das wetter ist wieder besser und Daniel ist auch wieder fit, deshalb brechen wir auf.
Hallo Burgund!
Wir entscheiden uns weg vom Eurovelo ...
Fancy kayaking in 3c and sleet? In the Rhone?
... stop raining. But The temps are around 3c now and we have had a (very) brief flurry of snow. We also had sleet, hail , rain and cold wind from the north. So yeah. The 13euro fan heater I bought in spain has worked overtime. Red is toasty warm. The Aboriginals in Oz have a sytem of forecasting that says whatever the weather is on the first day of the new moon is the weather for the month. A slightly simplistic system that works quite well in ...
Leaving Meursault For New Adventures
... to her about your pampered life being tough. She knows better.
I’ll try to lighten things up here at the end of this entry. On Saturday we were invited to go for a hike with Benoît and Lucie. We drove over to their house in a nearby village at 5:00 pm. Marie and Jules (her eight month old son) were there, too, along with two friends visiting from Paris (one with a two month old daughter). So there we old retirees were, ...
Typical Days in the Cote d’Or, and Blewbeek
... Why do they install electric hand driers that would take half-an-hour to dry your hands? So you still have to be in there when the next person enters??
After Joni got the delight of experiencing the same room, we were off to our next stop of the day. She had heard that the church in the town of Saint-Thibault had recently had a face-lift. Twenty minutes later we were staring at it. We also did a quick tour of the ...
Day Eighteen, A Hearty Taste of Burgundy
... a group dinner. We all had wine, which was a little better, and marinated olives to start. Our appetizer came in a ramekin/frittata dish with sliced baguette and a poached egg with a red wine sauce ladled on top with mushrooms, onions, and bacon. Then we had a traditional boeuf bourguignon with a thinly sliced potato-au-gratin cheesy thing. Sorry, that’s the best I can do in terms of explanation.
Side story: dinner was served at about 9pm, and I ...
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