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= Spring beauties of nature

Some time ago I wrote a post on the
Spring = mud but today I
you share some images that are less messy!

The most beautiful bouquet that mom can Get!

A ladybug patient ...
(I had to put it back a few times!)

A duck that sits in our pool!

Pistachio A "black" that has very hot in the sun !

A cardinal who lives nearby.
I listen! Enjoy the coming summer and
of this beautiful nature around us!

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Day 10 (May 27), free day around Annecy

The morning was free benefit for all, some rested and others like me went to downtown to visit the old Annecy. I visited the Palace of the Island and the Saint-Maurice. The palace is a former prison surrounded by water in the city center. In this building, they installed an exhibition on architecture and history of the region of Haute-Savoie. It was a very rewarding tour!

At noon, we go all together towards the Gorges du Fier. The Proud is a river connecting the Rhone Alpes 70 km gorges are deep and 40 meters. The river is accessible by bridges attached to flank wall. It's very impressive because the river goes 26 meters below our feet. We are told that even the snow melts, the river rises above the walkways. We are happy to find ourselves in a natural setting, away from city noises.

After visiting the gorge, we took a small path (the path of the fairy), a ten-minute climb to the castle we Montrottier. It is a castle built in the 13th century that was improved over the years. The last owner, an avid collector, has transformed parts of the castle in showrooms for his many collections, they are filled to overflowing. Thus we found the weapons room and the knights who dream guys in the group. More than 1000 weapons and armor dating from the 18th and 19th century. For my part, I loved the collection room of wonders from all continents. The girls have shown a particular interest in the hall pottery and lace.

Returning to Annecy, we made a stop at the supermarket to buy our snacks the next day. 20 minutes we were told Michael, if you share it without you! After 20 minutes we all came back except him. We have taken a perverse pleasure in seeing blush, noticing our absence ...

Tonight, we ate the local specialty: tartiflette. We had a very large quantity. Few calories in exchange for a taste absolutely delicious. In the evening, Leah and Erika have organized an evening nightclub. Everyone started on its 36 to celebrate this event, we danced and watched Michael show us his dance talents with a Costa Rican from the hostel.

fatigue starts to catch up with us because we do not sleep too much, you make the most!

Please follow

Xavier


PS Due to technical problems with the Internet, photos of the day will be on the blog soon. Sorry for the long wait for these photos. Thank you for your understanding.

Kim

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Day 9 (Tuesday 26 May)

7am the sun is shining and a new day filled with incredible adventures awaits our travelers! Following a survey difficult for some students, a breakfast at the French STILL waiting''''our passengers. And yes! Crusty bread, crusty bread and crusty bread ... Well I love crusty bread, do not believe otherwise ... But there's always ben limits! Where have all the eggs, bacon and turbines?! I exaggerate a bit ... I just find it amusing to see how the manners of our two countries are different!

Enough chatter, I am still carried away! So after this lovely lunch, we took the road to the town of Voiron an hour from our hostel. Important note: This charming village is the birthplace of a legendary figure of the ITA! And I appointed Mr. Patrick Tirard-Collet! (Hi Patrick! You??). Thanks to Carmen (I named our GPS Carmen passing ...) we took the path of the Charterhouse, a company who is several hundred years that produces an elixir of life to taste absolutely sublime! In the bowels of the fatal liquor factory, we were able to visit a mysterious cellar and magnificent! Hundreds of oak barrels, intoxicating odors, and long dark corridors that seemed to suck us in the past. In every corner and every shadow seemed to hide the ghosts of monks of the Chartreuse, imploring us to listen to their stories!

Finally, we ended the visit with a tasting of many products offered by the house: The green chartreuse, yellow, raspberry liqueur, Cassis, etc. ... I sincerely hope, dear readers, that one of our passengers will earn you one of those bottles of elixir and floral aromas intoxicating scents! Interesting note, during the visit, several questions have been asked to guide the students but remained unanswered, because there are only two monks alive who know the secret recipe from La Chartreuse!

Following this visit, we took the road to a small cafeteria to satiate our adventurers. An affable and simple meal was served and we all took the time to buy the finds at the store next door. Carmen has subsequently indicated the path of a small factory that manufactures a unique product: the Antésite ... How fabulous discovery that this product refreshing with a slight taste of anise. Licorice is a natural product that has many health benefits and to quench the thirst! Christmas is the apothecary Perrot Berton who invented this recipe in 1898. The Antésite quickly gained popularity and became a recognized brand!

Many students were attracted by the products offered by the shop of the factory and charmed by the quintessence of new flavors that inflamed their taste ...

This wonderful day ended at the hostel where many students were very happy to find a meal of fried and roasted chicken! And to wash down the evening, some of them organized a tasting of wines from the region!

The result of our adventures tomorrow!

Dominic

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Day 8 (May 25, 2009)

Thanks for all your comments and support. This motivates us!

We left Chamonix around 10:35 ET we arrived at 12:00 Hostel Annecy. During this long journey we could hear the beautiful princess (Dominic) singing in his greatest blessing because the other van had all the CDs and iPods. Subsequently we quietly settled in the hostel.

We split into small groups to enjoy this free day. We dined in the park "Field of Mars" and then some were swimming, strolling through the city, visiting a castle and a prison (the Palace of the island) and eat ice cream.

Then we are joined to a wonderful carousel to get to the hostel but Carmen (our GPS) would not give us the right path even it we sulked. But the destination visited by some drinking Kir Royal has something for everyone. The supper consisted of lasagna, cheese, cantaloupe and bread was excellent.

Subsequently some people The Mustard (David), Marie-Pier, Green-juice (John Matthew), Princess (Domminic), Leah Gilbert, Erika, Xaxi boy (Xavier) and Sebastian were to swim in Lake Annecy and unfortunately our dear princess gave too much energy and when he returned to the inn, he regretted its swimming ...

David and Marie-Pier

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Day 7 (May 24, 2009) Last Day in Paradise

Between 7:30 and 9:00
To start our day early and wake up well, we had a good breakfast. Hot croissants, cereal and yogurt in the cafeteria waiting for us from the hostel. In the cafeteria, we met our colleagues who came to take their shower. Some of them regarded themselves as being pasteurized or sterilized same as the shower water was incredibly hot!

9:30 to 12:30
We took the bus direction Montenvers, some worked and others have taken the car. At destination, we went on foot to get to a place where water is fully bound by hydrogen bonds (for teachers of chemistry), that is to say the ice cave, we could also take a cable car to get there. The ice cave is a huge glacier where we can enter.

12:30 p.m. to 5:00 p.m. We returned to the plane of the Aiguille du Midi to stroll and enjoy the weather. The hike was harder than yesterday, because it is highly likely that it snowed on the mountain. At some places there was a thick carpet of snow and it was dangerous to walk because it was possible to sink into the snow at any time. As a result, we (Luke, Katherine and Kim), we found ourselves behind in the snow. It was quite funny. Meanwhile, some have decided to go window shopping, others have explored the city and the other rested at the inn.

7:30 p.m. As dinner we had as a starter, a delicious salad of carrots. People have appreciated so much that there remained not a crumb when receiving the main course. The main meal consisted of rabbit thighs accompanied by gnocchi (Italian product made from potatoes and flour) and an apple cider. For dessert, we had the chance to taste a homemade applesauce. This feast was fabulous, very tasty and incredibly good. We humbly thank the chef Laurent who gave us these meals during our stay at the Auberge de Jeunesse de Chamonix.

Evening In the evening, some of us decided at the last minute, do laundry, others went for a beer at the microbrewery based in Chamonix by Quebecers! The latter took the time to do their luggage for departure Monday morning and go to bed early.

short, it was a beautiful day free, full and memorable for some, in this paradise on earth called Chamonix.

Katherine, Kim and Luke

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Day 6 (Saturday, May 23, 2009) Depart Chamonix

The day began with lunch around 7:30, enhanced by the generous contribution of Cyril who brought us croissants and chocolat. The puzzle begins around 8.30 am when we loaded the luggage of several vehicles in addition to new coolers and all the bottles of creme de cassis received during the visit on Wednesday.

We finally leave around 9am, with a heavy heart not to have our private guide (Cyril).
Around noon, we start to see numerous mountains ever larger, we arrive in the Alps. We made a stop at a rest stop to admire the panoramic view of the mountains (the Alps).

We finally arrive at the Auberge de Jeunesse de Chamonix around 13h, but we can not have the rooms before 17 pm. So we're off to the Aiguille du Midi. To maximize the safety of our luggage remained in the vehicle, Michel requires underground parking as they are equipped with surveillance cameras.

14h: The purchase of tickets is done, we can now make the ascent by cable car. The first part of the climb is called the Plan of the needle, it takes 8 minutes and is situated 2317 meters above sea level. We subsequently a second cable car takes us to the Aiguille du Midi in 8 minutes and is located 3777 meters above sea level.

After this panoramic view of snow-covered Alps, at a temperature of 6 ° C peak (28o C in the valley) and a Light snow falling from the sky, back to the inn where we expect a dinner consisting of salad, tabbouleh, a Pollock fillet with herbs, decorated with a vegetable stir fry and ending with a crème brûlée caramel.

During the evening free, some have preferred to stay at the inn to relax while others took advantage of good weather to go for a drink downtown.

Unbelievable but the day passed without one astray and get lost, and hiking in the car was done in a shorter period than expected!

Danielle and Annie

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Day 5 (May 22, 2009)

We started the day a little later than other mornings ... a needed rest ...
After the arrival of Cyril put us on course towards the city center of Dijon. On foot, we walked through the narrow streets of Dijon, where there was a small market that we've come.

Subsequently, our guide (Cyril) has described the history replete with some wonderful places like the Palace of the Dukes and the rule of Burgundy where found to front of the place where once the release stood executions at the guillotine during the French Revolution. Moreover, it tells the story in a week, 15 000 people were beheaded in the region.

We continue our way to Notre-Dame de Dijon, where he reigned a solemn atmosphere. At the crossing of the door, the music reached our ears, takes us into a state of inner bliss. Magnificent stained glass windows adorned the walls of this fabulous cathedral. On the outer wall, there was a little owl carved and belief as if we touch the hand of the owl close your eyes and making a wish, it will happen.

After walking the streets of Dijon, we stopped for lunch in a small sandwich shop where most of us took the opportunity to buy some stuff and then settle on a small terrace in place Emile Zola.

A little later, the entire group headed by car towards Beaune to visit the Hotel-Dieu des Hospices. It was built in 1443 by Nicolas Rolin, Chancellor of the Duke of Burgundy and his wife Guigone to treat the poor. The roof of this building is covered with a impressive slate roof with different colors creating a beautiful mosaic. Considering the time, we were surprised by the technology of sewage disposal. Indeed, a short water flowed Bouzaise appointed under the floors of the hospital, where access was possible through a door on the floor.

Pressed for lack of time we quickly headed to Domaine Pierre Amiot & son, a vineyard that is owned by the husband of Chantal Amiot, high school teacher Felix Kir. We were greeted by Chantal, who gave us a brief presentation of the company, we had the privilege to go down in their wine cellar to taste five vintages of their wines. We learned the art of tasting better assess the quality of these wines. To our surprise, the taste is not only influenced by the way taste the wine but also by small details such as indoor and outdoor temperature, barometric pressure and more .... Soil type influences the type of grape, the land is more in height, the more it will be a great vintage.
Cyril showed us the wine route, its name comes from the many vineyards that surround it. By then we went to the shopping center of Dijon. Unfortunately the shops were all closed. However we enjoyed for dinner. There our friends Pauline Brice and French students came to say goodbye, because we had to leave early towards a new destination.

Gilbert, Erick and Emily

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Day 4 (May 21 2009) Abbaye de Fontenay Auxois and Flavigny Semur on dinner at the Bon

On May 21, 2009 ... What a memorable day for our humble group of travelers!

Today we were lucky to have a fantastic guide on our side: Cyril Good.
We have therefore undertaken on this sunny day, to go find treasures at flea market, a kind of gigantic garage sale!
Subsequently, our guide brought us lunch (dinner forgiveness ... I'm already starting to make my Natasha St-Pierre and take the old country accent!).
This dinner will be engraved forever in the memories of our young travelers! Our hosts, Francine, Jackie and Denise, we have prepared a frugal meal consisting of a multitude of dishes!
First, Francine Cougères served us, kind of small cream puff stuffed with cheese! It has also decided to share her recipe with our little group:


-4 eggs-150g-150g grated cheese

-sifted flour 80g butter over that used to polish the plate
-1 pinch of nutmeg salt-
/

pepper Preheat oven to 200 ° C. In a saucepan bring
25cl of water in a saucepan with the butter cut into cubes more salt.
Off the heat add the flour all at once, stir briskly and put on low heat to dry out.
Remove from heat, cool slightly and add eggs one by one.
Add cheese, nutmeg, salt and pepper. Submit
into small balls on a waxed plate.
Bake 25 minutes and watch.

What a great recipe!

Subsequently we ate ham marbling (typical dish from the region of Dijon), salads, couscous and carrots and finally we drank! From
Kyr, the new favorite drink Gigi (Gilbert), with the pink lemonade (the discovery of Michel), wine, wine and more wine, finally ending with brandy homemade pear !

Once this fantastic meal finished, we took the path of the Abbey of Fontenay.
Abbey ... Splendour of the architecture, poetic place which emanates from history and mystery! It is hard to describe the beauty so I'm still excited!
This historic site, where Cistercian monks had taken up residence, was the scene of many events throughout the ages. Bethel, stationery (yes), the private domain of the famous family Balloon ... This monument is certainly a testimony to the history of France!

course, after this story about our adventures you must be on the edge of your seat sweating now you say, my God! but their day is good to be ending!
Well no! Resume your breath because then we took the path of Flavigny to visit the store and the village where the famous candy "Anis de Flavigny" are manufactured. A short stop just as memorable as we were able to satisfy your sweet tooth! (I recommend to anise mint!)

And finally, we finished this phenomenal day in a picturesque place that I will return in a dream for the rest of my days! Semur en Auxois ... Ancient fortress town, stone tower, old cobblestones ... This city has been completely plunged in my childhood dreams of capes and swords, dragons and knights!
It was in walking the streets of this city that I said to Michael, a phrase that seemed to mark it: Coudonc my Michael! France is like the old Montreal ... but everywhere!
I finish this story while I eat with my accomplice Luce dish of poached eggs at the restaurant La Goulue. Everyone is very tired but very happy!
And we can expect to "have his head in the ass" (definition: early morning, have a look tired and disheveled hair) tomorrow in the morning seems like our guide Cyril!

you tomorrow! Dominic

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Day 3 (May 20, 2009): A busy day of sightseeing

Wednesday was the busiest day of our trip until now because we had 4 companies to visit and a reservation at a restaurant in downtown Dijon for 20 h.

5:30
The day began when Michael tried to leave his room and the door would not open. He quickly discovered that a rope connected the handle of his door to that of Luce. Our two guides were thus trapped within their respective chambers. (Note that the culprits are still unknown)


7:00 Lunch at the self (cafeteria) at the Lycée Félix Kir-

8:00
The 2 Peugeot leave to go home Lejay-Lagoute. Company specializing in products based alcoholic blackcurrant. We visited a winery maceration built in 1840, and a convoluted chain of packaging (bottling). The company has the distinction of having preserved the method that was used in the 19th century. That is to say
Maceration in oak casks
No filtering throughout the process
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Pressing manual Genne blackcurrant after draining by gravity
11:00
We here to the cheese Gaugry. The history of cheese was presented to us, again, we received an explanation of the process through observation windows before and using posters. We also talked about energy production from whey and their designation DOP and DOC.
Finally, we tasted 11 varieties of cheese with bread, nuts and fruits.


1:30 p.m. The Fallot Mustard
Today we had the chance to discover a new angle of Dijon mustard. Not only have we had the opportunity to experiment the manufacture of mustard (crush mustard seeds in a pestle with vinegar and salt), but we also visited the museum of mustard. Note that the taste was surprising given the difference between a mustard France (stronger flavor) and a mustard Quebec (rather sweet). We realized that for the Dijon mustard, a sip of water was necessary when consumed in excessive quantities. At this tasting, we discovered the regular Dijon mustard, tarragon, gingerbread and currants. Mustard is a product that keeps well being given its low pH.

5:00 p.m.
Shop Gingerbread Mouse and Little John Going to the gingerbread shop, we once again lost, which has earned us a detour of 40 km. Delivered to the factory, we had a brief history of this store. We have seen that the gingerbread was really a bread compared to biscuits found here. Small bites have been offered to find a specialty of the region (gingerbread with fruit and the traditional). 8:00 p.m. Dinner



Meanwhile our guide as we were all thirsty, hungry, we decided to stop taking a drink to appease our hunger. Our guide arrived shortly after and we left the restaurant for a dinner with kebabs. The meal stretched and some of us had the opportunity to try new foods such as shark, king prawns and meat on gallows.

Sebastian, David and Leah

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Day 2 (May 19, 2009): Practical work in school-Félix Kir




It is important to note that yesterday, part of the group that got lost went through many moods: we learned that 'There were people panicking, of laughter, big words, in short, all kinds of emotions.

Today we had the chance to do practical work on the culinary specialties of the region. Indeed, Cyril, a college instructor of Felix Kir-prepared us different productions in halls (plants of the school). The facilities are modern and student escorts, very dynamic. The group is divided into three, some have beef bourguignon, some ketchup and other gingerbread. In all, two productions a team because we were too numerous to three productions. The construction we have share the knowledge of both cultures. It also allowed us to adapt to new equipment and expand our capacity to work together.


Tonight we had a ceremonial evening dining, with areas of senior management and partners of the school. It was an evening that allowed us to know the objectives and guidelines of the Quebec-France exchange. In addition, the evening allowed us to make contact with local produce from the region of Dijon. We drank Kir Royal, Chardonnay and Pinot Noir, the main grapes of Burgundy. We also tasted the ham with parsley and a range of exceptional cheeses. Note the lack of discretion by David Lavergne to steal a bottle of wine that has allowed us to finish the evening off. We are currently forging links which gives us good omen on the next adventures that travel brings.

the evening was really super nice!

Xavier