Ibis Dijon Sud
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We had lunch out on the Aquavit Terrace on the ship. We wanted to take advantage of eating on the deck since it wasn’t raining today. They had flank steak and yummy shrimp sandwiches among other things. During meals drinks are free. I asked for an extra Coke to take with me. They always have a coffee/ tea bar with delicious cookies available. The raisin cookies are to die for! We spent the next few ...
... that's a lie, it
was terrible. My mustard was a perfect example of how mustard can go
wrong very quick. The tour of the actual manufacturing portion was very
interactive. Too interactive, in a good way, I was not expecting it. When
we walked through the "grinder' and got hit with the "vinegar" that was
quite unexpected. I quickly learned that water in the eye is not very
The mustard was very affordable, and in cute ...
We started our day with our first yet one of many of the breakfasts we would have at our Hotel and then took the tour bus to visit Moutarderie Fallot which was the mustard factory we would have a tour of and be able try fresh ground mustard paste. We would then have lunch at Le Belena where we met the students from CEFAM and got to learn a ...
... the barge traveling at a fast pace is out of the question. Mary and I get some walking in and explore a small village. The fall colors are brilliant, the grass is so lush that it looks artificial and small wildflowers are blooming along the canal bank. This is the definition of "nice".
Nearing our destination of Gissey sur Ouche, the water in the ...
... and set out in the weather for 2 - 4 years. When cured, they get shaped and hammered into place. Open fires inside the partially formed barrels help the cooper bend the wood. Surprisingly, the short slats that make up the top and bottom are not glued together. They are tongue and grooved and pressed very tightly together to make the lids.
Romain and I are shown here standing in front of a stack ...