Mercure Saint Lary Sensoria
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Travel Blogs from St-Lary-Soulan
Most of the time I love being in France, but just lately a series of French inefficiencies have really ****** me off and made me wonder just how this fabulous country functions in the 21st century.
Firstly, let's deal with postage. Larger parcels sent by Royal Mail from the UK ( of which we have quite a few because we either cannot get certain things here in the far south west or they are prohibitively expensive and half price from the UK including postage!),use the ...
I'm sitting here in our Paris apartment waxing lyrically about my climb of the mighty Tourmalet as my last ride in France. It was a ****** rainy morning so I decided to have my only afternoon ride of the holiday.
We set off after lunch for Luz-Saint-Sauveur at the base of the Tourmalet. After yesterday hike up the Hautacam my legs felt like two wet noodles but I had to have a crack at this ...
... them selves and filling up all sorts of containers from thimble sized up to 20litre drums. Doesn't seem so special if you can take 20litres. We then walked through the town, there are 200 shops simply selling bottles and vials for the water. The town now is a different place then it would have been in its peak. There are now only 350 hotels in operational order, 330 have simple closed down and people have walked away. We then went to the Notre Dame Castle which dominates the ...
... The Aussie in the pics holding the boxing kangaroo flag had purchased his van in the UK for $1000 pounds and has been traveling in it since April watching both the Giro and TDF going from stage to stage.
He's traveling in it for another two months and said its a great way to see Europe.
The TDF sponsors parade came through around 3pm and Mich got in the action nabbing a few ...
... toughest we've done. We then dropped back down to have lunch in Lourdes and then we decided to get back to the accommodation to watch the tour. So the race was on back to Hotel Merete. Yours truly won the sprint. Dinner with Jean Jacques aperitifs of duck hearts, garlic snails, duck rillet. Then entree of scallops in the shell and mains of Roast Lamb with ratatouille. ...