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... but there is also lots of stunning produce and the food culture is very big. Our house is a beautiful 2brm apartment above a shop with a cute rooftop terrace (although with the temp ranging from about 3 - 11 degrees we haven't spent much time out there.
We walked the very impressive cobblestones of the Avenue du Champagne several times and also did a tour of the largest producer Mercier which included a train ride through ...
We had an early train to get to Reims, it was a pretty standard travel day. Got to the train station in Paris only to discover out next train left from a different station so we had to catch the metro. Metros and backpacks are always fun at least this one was so packed. We go into Reims about four our air BnB host kindly picked us up from the train station, it was good as I did not fancy the 30 min ...
... that a €15.40 2-course 'menu' would have small portions! I waded my way through a massive tureen of French onion soup and hundreds (literally!) of moules et frites; D enjoyed petite scallops in garlic butter and a flank steak with peppercorn sauce, followed by a tartin pomme (apple pie with sour cream, delicious!)
Douglas managed the ...
... century saw an explosive growth in Champagne
production going from a regional production of 300,000 bottles a year in
1800 to 20 million bottles in 1850.
... of them. Thousands of saints, carved and arranged around doorways and windows all the way to the ceiling. It's truly magnificent.
At the end of the day, we boarded the speedy train again. This trip we met a young man who sat across from us. He was traveling with his cat in a green canvas bag. He said she went everywhere with him. We told him about our cats who now live with Tom, and learned he was a chef who was born ...