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11. Our selection: the Viret estate in St Maurice
(Drôme/Vins et gastronomie - English)
by Laurent Turrel, © http://www.nuncbibendum.com/ 2008    Here is an estate you must absolutely visit if you happen to be in the vicinity. Firstly, because of the

12. Lac du Bourget: born of an angel's tears
(Savoie/Découverte et curiosités - English)
Like Léman and Annecy Lakes, Bourget Lake, it is said, was created from the tears of an angel when God asked him to leave the Northern Alps. A little less poetically, geologists think that th

13. The country of Maurienne: a whole universe to discover
(Savoie/Découverte et curiosités - English)
  Is a little change of air called for? So then, why not in the Pays de Maurienne! This region of Savoie is certainly not lacking in reasons for its charm.  There is a multitude

14. Hôtel East West, a happy blend of East and West
(Canton de Genève/Hébergement - English)
By Virginie Bosc - 27 mai 2008   When you arrive at  l'Hôtel East West, you will leave your karma (meaning your daily share of worries and troubles) at the threshold

15. Operation « Terroir » in Genevois Haut-savoyard
(Savoie/Découverte et curiosités - English)
A simple concept: publicize the best of the region. An efficient way: 10 restaurants offer a menu comprised of regional products at a fixed price of 21 to 25 Euros. This year, the Department of T

16. Operation « Terroir » in Genevois Haut-savoyard
(Savoie/Découverte et curiosités - English)
A simple concept: publicize the best of the region. An efficient way: 10 restaurants offer a menu comprised of regional products at a fixed price of 21 to 25 Euros. This year, the Department of T

17. Operation « Terroir » in Genevois Haut-savoyard
(Savoie/Découverte et curiosités - English)
A simple concept: publicize the best of the region. An efficient way: 10 restaurants offer a menu comprised of regional products at a fixed price of 21 to 25 Euros. This year, the Department of T

18. Time to live: catch it at Ambilly!
(Savoie/Vins et gastronomie - English)
Fish no sooner caught than cooked; truffles and asparagus; a Parmentier which, just for a change, is garnished with crayfish tails and, in autumn, game birds; and there's the limitless imaginati

19. The Alsacienne at Annemasse: Alsace and beyond
(Savoie/Vins et gastronomie - English)
Sumptuous sauerkraut, in classical style or maritime, sea food (the house specialty!), a fabulous array of fresh fish, mushrooms with or without foie gras in autumn: all that is truly Alsatian! And

20. The Auberge Centre la Plaine: at the heart of nature
(Drôme/Hébergement - English)
Brigitte and Martin Kesselring are tied by a very long love story to this corner of the country, which is not Provence yet, but has all the same softness. A holiday story that actually starte


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