Today: July 3rd, 2009
Today: July 3rd, 2009
Check out the map (see slideshow) of this year’s Tour de France that begins tomorrow on July 4th in the city of
The first day will be individual time trials in
July 5th the riders will leave from
Back to our story:
Friday, July 9th, 2004 Dinan in
We had a wonderful breakfast this morning in Hotel Mere Poulard’s dining room; the French continental variety but with cheeses added and very soft breads. The weather is overcast but we managed to get our luggage to the car parked on the causeway with only minor sprinkles. Jim went out last night at nearly 11 pm and shot some wonderful videos of the Monastery all lit up by floodlights at night. The wind was blowing so hard that he could hardly hold the camera still enough to focus.
We’re only moving to Dinan today; about an hour’s journey at the most. So, we’ve decided to take the coastal route from
The coastal route from Le Mont St. Michel through the towns of Cancale, Pointe du Grouin and the walled city of
Another interesting feature of this area is the tide; large bays will be bone dry at times during the day and sometimes an area doesn’t receive water for weeks at a time. The boats are lying on the bottom of the ocean floor waiting for the next tide. There are large (tug boat size) vessels that appear to be made of aluminum with large rubber tires for dry times.
We drove several cow-paths to the edge and found wonderful hiking trails that take you right along the beach for miles at a time. When we reached Dinard we could look back and see the walled city of
We arrived in Dinan about 1 pm and found our little Hotel Arvor in the center of the upper part of the old city; we will be enjoying this home for three night. The bike race will come through the town about 3 pm on Saturday; and on Sunday Jim may go to see the start of the race at Lamballe; only a short drive of about an hour from here. Monday we will head south again.
Must tell you about our dinner this evening; we took Rick Steves’ advice and enjoyed a gourmet meal in Dinan at L’Auberge du Pelican. We started with a Kir; then a consommé (Jim had fish and I had vegetable); for our premier course Jim had Salmon in O’seille (sorrel) sauce, with rice and shredded vegetables. I had sliced chicken in Cream Sauce, sliced apples soaked in Calvados (apple brandy) and a few noodles. For dessert we each had two scoops of real ice cream! Could hardly walk when we left but what a way to go!