Ibis Poitiers Centre
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TravelPod Member ReviewsIbis Poitiers Centre
This is a private Hotel and we had to take our own suitcases to the room. This seems to be coming more prevalent on this coach tour. We were fortunate we were on the first floor as it takes quite some time too get 46 persons luggage into their rooms . The organisation at check in was efficient. We found our room very small but adequate. Fortunately we were only here 12 hours and we didn't unpack at all. The room was very clean and the staff helpful. The breakfast was satisfactory and we were generally pleased to be leaving. I would not go there again solely because of the size of the room. Its location in the village was excellent.
This review is the subjective opinion of a TravelPod member and not of TravelPod.com.
TripAdvisor Reviews Ibis Poitiers Centre
Travel Blogs from Poitiers
We were off towards Paris at 7.35am and onto the nearest Highway. Around 9am we left the main Highway to tour a small village called Clos Luce where Leonardo Di Vinci lived for a number of years after being contracted by the French King at the time to decorate his Palaces. He loved the area and died there in the 15th …
... summarizes our day (and, to be honest, the rest of the week as well.)
The day was a bit of a whirlwind, In addition to enjoying ourselves, Sidney and Allison also want to make sure that we learn a lot while we are here. We jumped back and forth between making multiple different kinds of ganache and macaron shells, madelines, brioche, croissant and chocolate glaze and 3 kinds of meringue!
Alison showed us how to assemble ...
... creme brulee, vanilla amarula ice cream and the smoothest sorbet that I have ever tasted.
We created and sampled contrasting breads: soft dinner rolls (melt in your mouth) and fougasse (a great dipping bread). It was a great experience being able to directly compare (taste) different types of recipes to see how each could best be used.
What a fantastic first day!
After a breakfast of freshly baked croissant, aromatic French cheese and saucisson, we dove right into making a praline pastry cream.
What followed was a tour of the major players of French pastry - puff pastry, pate sablee (to make a creme brûlée tart), choux pastry, profiteroles and crouqembouche. We even made a sourdough base bread (from apples!) to use later in the ...
Day 25 - Monday, 29th September, 2014
We were out of Limoges fairly early today as we had a couple of things to do.
Firstly, we went to Oradour-sur-Glane, the scene of a Nazi atrocity on 10th June, 1944, where 642 of its inhabitants including woman and children, were massacred by the German Waffen SS. A German Panzer Unit was making its way north to counter the advance of the Allies at the D day landings. At the same time a ...