Ibis Lyon Nord - Dardilly
Travel Blogs from Dardilly
... 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, ...
... few excursions with my friend Gliece. We have visited the Musée de Beaux Arts and the Zoo at Parc de la Tete D'or. I like them both very much. And we've discovered a few nice places to eat and have coffee in Lyon too. So it's good. Life isn't too bad. I don't know if it's normal in France for someone to take this long to fall in love with a city, but it seems to be the case. I think for the first three months I hated this place. Then for the last three months I ...
... 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 ...
... to leave because the police were afraid of trees falling over (which is apparently a thing in France too).
We then decided to walk around the city for a little bit and get to know the streets before going back to Grenoble. We walked by this huge fountain located outside the art museum and palais de la justice. It showed this woman riding in a horse-drawn carriage with an infant (a little bizarre, but still cool). It made for some great pictures, and the water felt ...
... orange, lemon and mint. For the amuse Bouche I made a duxelle, with porcini mushrooms and cognac, instead of the basic mushrooms and white wine.
It was fun to finally make an entire dish rather than just the individual components.
To round out the week of meat we spent the afternoon making pork dishes, including pork chops and porc piccata.
To finish the week, as always chef Jean Phillipon has a trick up his sleeve, today we made birds out of ...
How has this hotel rated in the past?
- Swimming pool
- Free High-Speed Internet
- Wheelchair accessibility
- Free parking