Le Manoir De Gressy
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Travel Blogs from Gressy
Continued as a seperate blog, as didn't want to 'over- photo ( but I don't think that's a word) the last one. After the cruise on the Seine, we bussed around to the back of the Eiffel Tower and joined the smaller queue to ascend. As we had tickets and our Tour Director, they let us in the quick queue, so it only took 20 mins. As the director said, "If you don't like queues, you won't like Paris." Up to the first floor where the restaurant 58 Eiffel Tower is. ...
... love. This is a tradition Dharma and Julio followed the day before, but we did not find their padlock here. Continuing our journey, we came again to the Louvre Museum. As Aya and Kameron hadn't been here yet, we walked inside the huge grounds to take a few more pictures, and again attempt to fully grasp the size of this place. I can only hope that if we saw this kind of opulent spending by our rulers today we would quickly put a stop to it. At this point, Kameron was ...
... Darren for lunch while Sally and I hit the shops. So they headed up to Montmartre to a seafood restaurant and we headed down the hill to Printemp, a department store similar to gallery Lafayette. First though we needed lunch and headed to the 6th floor to their bistro. Beautiful restaurant set under the stunning Printemp domed roof which is wonderful stained glass. A delicious salad Nicoise and we were ready to do serious business. First ...
... lake and I taught her some French and tried to convince her why Paris would be a great place to live and raise a family :P she's set on Madrid for now, but we'll see.
The line for the château was very long, and unfortunately there's no way to avoid it. We bought our tickets online, but there was no special way to cut. Eventually, however, we got in, and it was well worth the wait! The château was huge! It was where Louis XIV decided to move after he left ...
... baker. When we got back to the cooking school, we got a brief break while Eric got everything set up. Then he put us all to work. It was a great class and I felt like he taught us to make real French food that anyone of us can make at anytime. The mean was a fennel orange salad with asparagus and artichokes, roasted vegetables, sautéed duck breasts with potatoes cooked in duck fat (they were so amazingly ...
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