Lou Ressignon Chez Arthur
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Travel Blogs from Cogne
... day on the slopes, so she and Klaus headed off to the hospital to get her knee/calf checked out. Luckily nothing was torn or broken, just a pulled calf muscle, so she was back with us after having a day resting and icing her calf. We had visions of her being housebound with a torn calf muscle, like Paul, for the duration of her holiday. Thankfully that was not the case!
The first crocus are starting to flower in the garden beds alongside the streets, and they do ...
This week Ron entered in the veteran slalom event, which is held annually in BSM, and surprisingly it is open to amateurs and professionals....not sure how many veteran slalom professionals there are, but about 100 men and women competed and Ron was 28th overall and 8th in his age category (Men 60+), so he did remarkably well, given he's never competed in a slalom race before!
That evening all the competitors and some hangers ...
... ones medium ones and big ones
I asked her re wed when you couldnt even see the chairs lifts .She said they skied in that all weather .take them form 3 1/2yrs
Maurice and Helen Marie (people who own apartment) arrived late last night
Maurice is skiing with us today so late start as needed to find his skis and gear
Great blue sunny day but ski fields colder than usual , ...
... ride across the valley. 1st ski run steep and solid ice we all hated it , off up the top to the wide open spaces and much drier snow. We took the gondola from Belle Plagne to the top of the Roche De Mio at 2700m, from here we stop for a drink before carrying on down the Tunnel run which actually has a 70metre long tunnel that you have to ski through. Quite freaky as there are dim lights inside ...
... with a knife. (Don't take it off! Just grate what's coming off easily).
12.Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
13.Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
14.Serve immediately with green lettuce and vinaigrette.