Insights into the French way of life and European travels by an Australian living in the Loire ValleyHeader photo: Blois in spring, 2016. All photos on website copyright by Rosemary Kneipp unless specified otherwise. All rights reserved.
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Loire Valley Accommodation!Stay in our beautiful 400-year old Renaissance house in the Loire Valley. Click on Gîte Loire Valley above. Accommodates 2 to 4 adults. 3-night minimum stay.
Live like a local and improve your French!
Search Results for: beret et baguette
It’s surprising how one’s tastes change over the years. When I first arrived in France, just out of uni, I fell immediately in love with baguette – the lovely white squidgy sort. I even remember the price at the time … Continue reading
We go to the fresh produce market in Blois every Saturday in Place Louis XII no matter what the weather. You never know what you’ll find! We arrive any time between 10 am and 11 am and park in the … Continue reading
We are well and truly back from our cycling holiday in Germany. It’s amazing how far away it already seems. Our next holiday, a six-day home exchange in Lisbon, is scheduled for September. Now we have to get ready for … Continue reading
We’ve had a wonderful month, cycling over 1,100 kilometers along the Danube, Lake Constance and the Doubs, all on the Eurovelo 6 route, visiting two new countries – Slovakia and Hungary – exploring new areas of four other countries – … Continue reading
Well, I shall start with my own! Closerie Falaiseau, our lovely house in Blois, has its own beautiful bread oven, unfortunately no longer in use, but Relationnel has every intention of turning it at least into a working fireplace. The … Continue reading
Up until now, most of the time spent in Blois at our beautiful Renaissance home, Closerie Falaiseau, has been devoted to getting the ground floor ready for holiday rental. Now that we have our first guests, we decided it was … Continue reading
The previous owners of Closerie Falaiseau were very keen on birds. When they handed over the keys to the house, they explained how to feed them and left us enough feed to go on with for a week or so, … Continue reading
Two weeks ago, in part 2, I told you about my visit to Dr Séjean, a touchy-feely encouraging nutritionist from Martinique. She basically told me to cut out all wheat-based products for three weeks and divide my plate into four: … Continue reading