Ibis Budget Concarneau
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Travel Blogs from Concarneau
... are building for another round of the parade followed by fireworks, both of which we choose to avoid as we have a long drive tomorrow. (Being so close it was impossible to avoid the fireworks noise at midnight.) Really great day, very luck to have been here on Bastille day and to see it celebrated in such a traditional way. So tomorrow, its back to Paris for our overnight stay before flying to ...
... the edges of the wall. The waitress came to take our order and for some reason I ordered a salad which had gésiers which I thought were some kind of pea. Unfortunately, it turns out that gésiers are actually gizzards! According to Wikipedia, these are the 3rd stomach of birds and dinosaurs! Thankfully the wine was really good and I just picked all the gizzards out of my salad and hid them in my napkin. We made our way back to the hotel and felt a bit ...
... 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 ...
... with ice Dave had a Ricard. This was accompanied by nibbles.
Then a started of Melon with bread and butter – try it !!! It is a taste sensation!! The main course came out and was (see picture) what looked like a stew of some sort –it turned out to be Rabbit, Pork, Mushroom and Onion - a really really nice combination. (I think this was the meal Dave had when he first went over when he was 17) This was ...