Le Relais des 3 Stations
Travel Blogs from Nancroix
... methodically step out the patterns. I have included a few photos, each a day apart, of one of his designs. The first photo has the foot artist in the bottom left hand corner of the photo. The last photo was taken after a snow fall and the artist has done a refresh/modification to his work. All of his designs are so beautiful and detailed, one was of snow flakes and another looked like a lace cloth, impressive as all of them are enormous and he is stamping them out a step at a ...
... served by the organising committee, we all danced to the accordion, played by another member of the organising committee. The French people at this event, had a similar party dance to the Macarena, a kind of grapevine / line dancing step, which they all seemed to know. Once the accordion player started playing the tune, up they jumped, and followed a lead dancer on the floor. It was great to watch. The evening ended with a conga line ...
... we have grand afternoon
I cook a Pavlova for dessert ( could not beat as much as Iwould like as the beater gets too hot )
But it turns out ok have passion fruit on top( they dont know passion fruit ) thanks Kathleen for recipe
Lovely dinner pasta crozet very french
finish with game of Gigamic we need to get up 6am to catch train Yuk
Amazing awesome time in Bourg Saint Maurice loved it
... ride across the valley. 1st ski run steep and solid ice we all hated it , off up the top to the wide open spaces and much drier snow. We took the gondola from Belle Plagne to the top of the Roche De Mio at 2700m, from here we stop for a drink before carrying on down the Tunnel run which actually has a 70metre long tunnel that you have to ski through. Quite freaky as there are dim lights inside ...
... with a knife. (Don't take it off! Just grate what's coming off easily).
12.Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
13.Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
14.Serve immediately with green lettuce and vinaigrette.