Hotel les Alpages
Travel Blogs from Bonlieu
... with charging $8 for a new one! - No matter how expensive a new toothbrush is, I can't go more than a day without one. - Always eat the noodles. The best noodle soup I have ever had come from Reykjavik. I think it's called the noodle station, but in three days I ate there three times. Soooo good. - Icelandic maps are not accurate or to scale. I got very lost and confused trying to walk around the city, and it was genuinely because of the map, ...
... America's problem. To the world, they seem stupid, arrogant and even quite racist. To be fair, it is fast becoming Australia's problem too. We need to work on our public image, I hate that some parts of the world think Australians are racist. So where France would normally be an 8, it becomes a 6 because of its terrible personality. Anyway, that's enough hating from me. Lately I've also been thinking about what I'm going to do when I get home... even if it's a ...
... br> I decided then and there that I was so out of shape, and dear God, how
was I going to ski this week. We climbed stairs for what seemed like 30 minutes
(and may have been), and we were all beat by the time we reached the top. But
the view was worth it, and I’m glad that I almost died to see it!
We ended up staying one more night at the grandparents’
house. (We figured out that the ladder needed to be placed under ...
... got to see another very famous Lyon cathedral, Notre Dame de Fourvière. I was truly amazed by this cathedral...it was unlike any cathedral I had ever seen before--including England and Scotland. The ceilings were so high up, and they were intricately decorated and painted with superbly bright colors and gold. There were incredibly detailed paintings of Mary, Joseph and Jesus and all his disciples in addition to multiple different scenes from the Bible. The walls were decorated in ...
... white wine , cream
- d'asie Chicken - Ginger, poached chicken.
- Confit Chicken - Citron chicken wings
- Nantua - Chicken and shellfish
-Duroc - with chopped tomatoes and Tarragon
The next day was veal. For the veal at least, there was no breaking down of the meat, it was just provided to us. For the process in class we only used the tenderloin meat, as it would have taken too long to use the more tough pieces of meat.