1. Maison Forte de Clérivaux: a life's passion
(Drôme/Hébergement - English)

  Once upon a time, almost forty years ago, there was a young couple, both teachers, who fell in love with a 13th century medieval strong house. Austere, mysterious, timeless. Harmoniousl

2. The Grignan Typography Museum: full of character(s)
(Drôme/Découverte et curiosités - English)

The place where the letter writer, the Marquise de Sévigné stayed, a magical castle and affluent residences: Grignan is really a city of character(s). An impression which only grows stro

3. Plein Ciel, a hotel at the summit
(Canton du Valais/Hébergement - English)

...ngs, and secondhand chiné objects, creating an atmosphere that is warm and friendly. The central open fireplace in the main room invites you to relax and makes it easy to meet people. To top of...

4. Sleepless Nights at Palais Mascotte
(Canton de Genève/Vins et gastronomie - English)

...irginie Bosc - 25th August 2008 So night owls could enjoy themselves, the Palais Mascotte finally reopened its doors, after ten long years of being closed. You're not dreaming, it's really...

5. Huilerie Richard: a family's story
(Drôme/Vins et gastronomie - English)

...by Patrick, stay close to their clients by delivering the products themselves and by having their mills open to visitors during the production in wintertime. And finally because one can only share in ...

6. On the Olive tree road: 2000 years of gourmandise
(Drôme/Vins et gastronomie - English)

It follows the valleys of  Eygues, of Ouvèze and of Ennuyé before passing by Nyons, Buis les Baronnies, Arpavon and the villages perched on the Drôme Provençale. Dott

7. On the Olive tree road: 2000 years of gourmandise
(Drôme/Vins et gastronomie - English)

It follows the valleys of  Eygues, of Ouvèze and of Ennuyé before passing by Nyons, Buis les Baronnies, Arpavon and the villages perched on the Drôme Provençale. Dott

8. Olive Oil: the secrets of its production
(Drôme/Vins et gastronomie - English)

...hich separates the olive oil paste from the solids by pressing the olives. The pressing is done with an open hydraulic press; the olive oil paste is then spread in thin coats on fibre disks called &lt...

9. Olive Oil: the secrets of its production
(Drôme/Vins et gastronomie - English)

...hich separates the olive oil paste from the solids by pressing the olives. The pressing is done with an open hydraulic press; the olive oil paste is then spread in thin coats on fibre disks called &lt...

10. Auberge à Baulmes : you'll fall in love with the menu
(Canton de Vaud/Vins et gastronomie - English)

Cuisine «minute»  or  slow-cooked dishes, fresh vegetarian platters, the place has been labelled « Fourchette verte » (Green Fork)  - un menu that is