Novotel Lyon Bron
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Travel Blogs from Bron
... crackers. It has been an astonishing 35 degrees! Finally we reached Lyon, supposedly the gastronomy capital of the world. We were all excited to try some typical French delicacies such as frogs legs and croque Monsieur however majority of bistros close at lunch and do not make dinner. After wondering around for awhile seeing some sites with the other South Africans and soaking our feet in a fountain due to the pressures from walking around so much, ...
... down into valleys.... We then drove back along a secondary hwy to the little town that Madame from Tanay told us about: Ville sur Jarnioux and ate at Auberge de la Place. It's a very small place wih renovated sandstone houses and buildings in a very hilly area. The restaurant is very small...we ate in the chicken room which used to be the chicken coop....Pascal is the owner/chef and his wife Valerie the server. 4 course prix fixe was 30€...I had asparagus soup, ...
... a kind local who only resorted to his perfect English once – I arrived at my first hotel, Le Royal. This Hotel seems to be so central they build the town around it. Situated on the isle with the Saône and Rhône rivers on each side and gazing out over Place Bellecour which apparently is the third largest square in France. After settling into my spacious room I headed out for a whistle stop tour of a few of the ...
... paths and is in the process of sinking large pilons into the river to take the ever increasing tourist boat traffic such as the Scenic Tour ships that ply the Rhone. There are several companies with varying shapes of major cruise vessels available on these waterways, some pristine and others very shabby. We return to our apartment and dress for lunch at the L'Institute in the heart of Lyon and perfect for people watching. I have the lamb brochettes with tagliatelle ...
... like potatoes and then fried in a frying pan, as well as just for a bit of fun and to make sure that everyone hadn't forgotten how to use their knives, we make potato chains and a potato cube (with a little ball inside it that turns).
Friday is always the stressful day as this involves our weekly evaluation. For this week we had to:
1. Clarified butter
2. Fish Stock
4. Jus de Vollaile
5. Sauce Americaine
6. 100g ...