Domaine de Capelongue
How has this hotel rated in the past?
- Room service
- Swimming pool
- Free High-Speed Internet
- Wheelchair accessibility
Photos of Domaine de Capelongue
TripAdvisor Reviews Domaine de Capelongue Bonnieux
Travel Blogs from Bonnieux
... oil and gently sauté the onion, celery and garlic until soft. Add the rice and stir to coat in the oil. Add the salt, chicken stock or water and bring to the boil. Reduce the heat to a gentle simmer, cover and cook for 45 minutes then turn off the heat and leave to steam for 10 minutes. Toss the almonds and parsley through just before serving.
Fricassee of chicken & figs
2 tablespoons flour
1 teaspoon sweet smoked ...
Well, it had to happen sooner or later and better for being later. After Easter, the tourist buses have finally appeared. All the back country roads aren't a deterrent and even in little Roussillon that we have tries to visit on two previous occasions had one at 10.30 am.
But that's still not what I'm talking about. We have also noticed an increase in rental cars, so ...
... la Sorgue & Fontaine-de-Vaucluse part of the days schedule or we would never get to see them. Big ask after lunch and a half hour drive north. We'll see.
Lunch was lovely without being spectacular. Jenny had told us that when they ate there recently, most of the locals ordered the 29E set menu so they didn't feel guilty.
Lunch was lovely without being spectacular. Jenny had told us that when they ate there recently, most of the ...
... straight out of the rocks. We have around 1/4 of a tank of fuel (if the gauge is correct). That's around 12 litres and we get maybe 5 km to the litre, so 60kms. Can we get there and home to Bonnieux. Tom says it is 20km to Fontaine-de-Vaucluse. Lets go for it. After a minor disagreement with Ches when I declared that Tom would take us out of the valley and around the mountain, Tom took us back up the mountain, ...
... the way back we decided to take the tour of the Musée de la Boulangerie. It displays a period bread oven and bread shop, not so much different than what you see in today's small boulangeries In a 17th-century house, the museum explains the history of bread, from Roman times through Medieval and the French Revolution. Explained is the entire sequence of bread making, from the agrarian civilizations and their farming equipment, through the ...