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 …
... then proceeded to demonstrate a few 'over the top' presentation techniques that illustrate the precision, creativity and finesse exhibited by professional pastry chefs.
Sidney put a layer of glaze on Tuesday's layered mousse dessert that looked like a chocolate mirror. All of the components that we have been working on over the course of the week are starting to come together. Can't wait for the grande finale tomorrow night!!!
... pastry was used to create a classic Napolean (or Mille-feuille). After lamb shanks (in Morrocan inspired sauce, falling off the bone) the passion fruit creme brulee was served with a raspberry sorbet - the contrasting flavours played beautifully against each other. To me, a well prepared creme brulee is absolute and undeniable perfection.
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 ...
... was being held by the French Resistance. The Germans decided to take retribution against the inhabitants of Oradour. On the above date, they sealed off the town and gathered up all the males and led them to a barns where they were all shot in the legs. When none of them could move they were covered with fuel and burnt alive. The woman and children were taken to the village church and an incendiary device was ignited. When they tried ...