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- Room service
- Wheelchair accessibility
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Now that the two weeks of river cruising is over, I will reflect on the experience. Overall it is a good way to see those parts of Europe through which the rivers flow. You unpack once and have a sense of permanency as it is your hotel room that moves from destination to destination. Although I, in effect, did two different seven day cruises, this sense of permanence would be greater on a longer trip on the same ship. Because of schedules and the river you are on, you ...
... presents, while Georige and I walked past some icon Paris locations and stumbled across a fabulous street where street performers were playing jazz music, there were food markets in the streets and French patisseries at every corner.
Next time I look forward to getting away from the sun streets and exploring the local areas of the French capital, drinking wine, eating cheese and listening to jazz music :)
But for now au revoir, it's back to London we go. ...
... is apparently quite ancient. In Homer’s Odyssey there is mention of it being cultivated outside Calypso's cave, when she is holding Odysseus captive. That was about 800 BC!
Today in France the bulbous root is usually sliced into matchsticks and served in a mayonnaise vinaigrette sauce to make céleri rémoulade. This is often included in plates of raw vegetable salads which are a common first course in French meals. It is delicious.
Uhhgggg. This morning we dragged ourselves out of bed at 7:30am to go and see the Catacombs de Paris. Despite this attraction not even ranking in the top 100 in Paris on TripAdvisor, it is still so popular that it averages a 4 hour long wait.... all day.... every day. According to the reviews, if you want to avoid this wait, your only option is to arrive before 8:30am whereby you'll only have to wait for 2 ...
... back to square one. The pressure was on, but I'm pleased to say, we rose to the occasion. We decided on an entree (in France, the entree is a starter, not your main plate) of haddock tartare. There were two reasons why we chose the tartare: 1. We knew we liked tartares and 2. it was literally the only thing we could decode. Fortunately, the tartare was delicious. For our main course, Monica got the grilled sea bass (we knew that "bar" is French for bass) and I ordered a ...