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Travel Blogs from Serrieres
... and was easy to get to! The tourism office in Valence offers tickets that include the bus to and from and the lift ticket for less than 20 euros!
We had a lot of fun and Laura and I eventually went over to a couple of blue runs and even a green run that had some jumps on it. Though jumping we did not!
All and all, a very successful day!
From Montelimar, with love,
It was obviously my fault, turning up at the hotel at such an ungodly hour, what was I thinking, how unsociable. I stood in the rain rattling the cheap aluminium door on the off chance that someone was still awake; no one stirred. Rain water was dripping from my nose as madam stepped from the warmth of her car, it took ten minutes for her to arrive after I phoned the hotel number. She looked at me with disdain and waddled her way past me to the front desk. "Wee" she asked, ...
... right. A bit like at Auschwitz, you couldn't really believe what had happened right where you were standing.
To shake ourselves back into Contiki mode we headed back down the main street and straight for the first stand selling churros! Spanish doughnuts and melted chocolate, what better combination. I would've preferred freshly made ones, but oh well, they were still good :)
After wandering the night markets and exploring the centre by street ...
... du Bois” 2006 15%
Grenache Noir 100%. Made in concrete tanks. Grapes are de-stemmed and the vatting lasts around 3 weeks. Only the free-run juice is used to make this wine.
Light low intensity with an orange rim showing some age. This wine introduced itself to me half a meter away. Blood orange nose, caramelized roast meat. Cooked Bramley apples. Touch of smoke. Tannic structure, perfumed rich long and ...
... simple set of dishes presented in a slightly over complicated way. I settled for the “Formule” – three courses for €30 – the first a dreamy and light L’Oeuf Moelleux Mollet – a lightly poached egg with corn pancake and vanilla emulsion. This was followed by a beautiful chunk of pan fried cod on a bed of camargue red rice which was topped with a shellfish foam – nutty, rich but not too heavy. Others ...