Maxou my Bravo! 
Smoothie 
We (Luce and Michel) wish to sincerely thank our students for this wonderful adventure that we shared together. Each group member has contributed in its own way, to ensure that this trip was amazing and very rewarding. To end this blog, we wanted to make a nod to each of our students, in connection with what we experienced during the trip and will perhaps not make sense for you. For you to question these students.
Marie-Pier B. Vigneux said: "The Sweet Marie"
She is gentle in his actions as much as for the tone of his voice. If you want to be sure I hear it, make sure it has a toothbrush in his mouth!
Katherine Beaulieu said: "The Quiet"
Sometimes we thought he had forgotten it was so quiet. By cons, she was always available to participate in various activities.
Dominic Belanger said, "the end-to-train"
From the early hours of the morning, it was already laughing to tears. Thanks to him we were able to keep our line because it seems that laughter helps to digest!
Lea Chagnon said: "Tabarouette! "
If she could be cloned to be everywhere at once, she would. This funny little woman has allowed us to see in all colors. In her dreams, she is still trying to skirmish with David?
Kim Charbonneau said: "The Amazing"
Under this long black hair, lies a girl fascinated by the beauty of things and accomplishments. She knows wonderfully describe what she observes. Over time, we realize that we know to win.
Emily Daigneault said: "Patience-born"
Someone made to live in groups. With nine brothers and sisters, she has seen others. She was even "forced rest" during his stay in France. Thank you for your patience!
Genesse Annie said: "The animal lover"
Even in Paris, with all the wonders to see, his concern was to visit a pet store! It was the same for horses at Chambord, dogs at Cheverny and farmyard animals. Tell him to Sarkozy!
Gilbert Grenier said, "Kir Royal"
An outstanding driver and a calm extraordinary. This is a guy that fits all and not complicated. However, in terms of food, one will find only the "steak" and "sweet" on her plate.
David Lavergne said: "The Distracted"
Where are we going? What do we do? What time start? Here are the frequently asked questions despite very clear instructions. A guy always ready to service. Do not look for what David did: he eats or he feels tight with Leah!
Erika Lozeau said: "The Travel"
Super organized for his luggage, foresight, a girl who has the experience of travel. Not difficult for two cents. She liked to talk into the wee hours of the morning with his two comrades. She composed the trio infernal!
Auclair Xavier Mercier said: "admiration"
Better than yesterday but worse than tomorrow, summed up well! How many times have we heard the following remarks: the best food, the most beautiful city, the most beautiful castle, the best wine I have ever seen!
Danielle Moreau said: "The Photographer"
If you missed a picture, do not worry, it surely has! She helped us structure our budget both before departure and during the trip. Through her, we could save a few pennies!
Jean-Matthieu Olszensky said: "Che-Che
clamp-in-cheek, there is the slightest hint of events to make us laugh. He invented the word "che-che," which has several meanings. Ask these definitions. What about also it looks "Grease"!
Sanfaçon Luke says, "choo"
Despite his allergies, he was able to participate like other activities, without complaint. While it added to his sufferings, being a snorer with sleep for several nights!
Sebastian Vincelette said: "The Phlegmatic"
As an Englishman, he was able to control his emotions and thus to make the right decisions and actions when they arise. Lover of good things, he knows when the time comes to celebrate.
A big thank you to all people who have read and that gave us feedback throughout his stay in France!
Luce and Michel "The two coaches'
We were all given an appointment at 19.30 the corner of St. Germain and Saint Michel for our last meal together. In heavy rain, we waited in vain Danielle and Annie ... Unfortunately, they could not join us, not knowing at that time, the restaurant's name. Dapple raclette and sausage, beef Bourguignon, chicken, all washed down with fine wines accompanied this last meal. 
Finally this evening, we went to Trocadero Square, admiring one last time, in all its glory, the Eiffel Tower illuminated. Thank 
Subsequently, the small band broke, we (Annie and Danielle) went to visit the small shops on the edge of the Seine. What surprised us most is the pet. Did you know you can buy in the middle of Paris, chickens, ducks and pigeons? We, we did not know. Also, question to $ 100 for Quebecers: Who among you has never been offered a free kitten? Well, I do not think this is money running in Paris since the kittens cheapest we've found are at 420 € each, and they look strangely like our cats! So you can imagine the price of a cat or a Persian Himalayan! 
Meanwhile, some of our colleagues went to the Musée des Invalides. Many have enjoyed this visit as the Museum is divided into several separate issues and there is something for everyone. 
13h 
16h 
After this interview, we go to the Eiffel Tower which is much more impressive close up view. While part of the group climbing the 700 steps from the Eiffel Tower, others take the elevator and a certain princess lounging while waiting for us. The view from the top of the Eiffel Tower is just amazing and being able to locate many buildings in the city of Paris we amused. 
Versailles, a city of dreams, vestiges of a colorful era where princesses and knights feasted at the court of kings. The former home of Marie Antoinette will be blown away our youth. Michel, who had seen other, remained speechless before the gilded arabesque which were restored in recent years. So we crossed the hall of mirrors, the rooms of the Queen and many other parts more impressive than the other. 
Taking the paths of the gardens, our adventurers were blasted by the essence and beauty of the ancient gardens of Versailles. We walked a labyrinth of greenery and flowers where we watched hundreds of statues. And what about the fountains that dotted the lakes area and who worshiped in a big way, to Poseidon the God of ancient Greece. It is interesting to note the influence of Graeco-Roman sculptors in the garden of Versailles, because we had the honor of being welcomed by the Pantheon in full force. 
We will stop this description of Versailles in order to feel adequately all the emotions that the text you has surely passed. So we took the road to the City of Light, "Paris". It goes without saying that seeing the Eiffel Tower, cries of excitement reverberated in both cars. It was also at this time that we had to abandon our loyal coaches. Harnessed our bags, we faced a well less than sumptuous Versailles, the Paris Metro. 
As I write these words, I am surrounded by a festive atmosphere in the club the inn at Artagnan in Paris. I'm so unfortunately you abandon it to my small group because that otherwise I could go to the party this evening? I leave you and tells you so very soon! 
Following lunch, we went towards the organic cheese which was unknown to the Carmen (GPS). We were received by the husband of the cheese as it was in the hospital. This we did not discover that the production of its cheeses, but also its domain (breeder goats, pigeons, cows, a horse, geese, pigs and a donkey). This cheese factory 7 kinds of cheese from goat milk creamy farm. Despite the fact that many do not like the taste of goat cheese, they still enjoyed cheeses that we had the chance to taste (Saint-Maure Ash Bio, marbled goat, one with sea salt and creamy). This first visit was very appreciated by all, thanks to the tasting and the fact that we have been fortunate to receive several of these animals. 
Our second visit (Pound Tournament, chocolate) was also nice but of shorter duration. Many of their specialties we were shown and explained such as barley sugar and prune stuffing. Some were lucky enough to pour as barley sugar is so good at the head chocolatier. Then we had the tasting best sellers: muscadine, stuffed prunes, barley sugar, nougat Tours. By the way, Robert, we have your muscadine! 
At the end of the day, all were free to visit the old town, take small snacks or a beer on the terrace or just relax. 
The wine produced at home Couly-Dutheil is of excellent quality. She won her first prize in 1927 and exists since 1921. It produces wine in refrigerated tanks in stainless steel because it builds on the development of taste through the grape and not the oak. We had an explanation of the process from A to Z. The explanations have allowed us to better understand the causes of various manufacturing defects that may be encountered on the finished product. The visit ended with a tasting of Cabernet red from different years: 2008, 2006 and 2005, a Cabernet rosé and a white Chenin. Many of these wines have won medals. We learned that when wine is served cold is the acidity that stands out most, if wine is at room temperature, it will sweetness comes out.
Subsequently, we visited the castle of Chinon, which has a superb view over the medieval town of that name and the Loire. Temperatures since the start of the trip, very lenient: beautiful blue sky and sunny. For some people the visit was more or less interesting for others it was the opposite. The fortress consisted of many stairs and few materials other than a fine exhibition of Jeanne d'Arc (Joan of Arc) that went into this fortress.
Like most people wanted to eat, we spent some time in the city. We supped Restaurant "Côté Jardin", an idea of Peter Pan (Xavier). It was a real treat for all. We tried some specialty dishes such as coq au vin. We did a surprise to Michael "Clutch" Lamontagne for her birthday. A flare on his dessert and a beautiful French puppet as a gift that we gave once at the hostel. Another day ends with a flourish.
We had a request about the nicknames of some members of the group, here at last! The teasing 
We arrived early at The Confiturière Denise. So we took a walk around the neighborhood and noted the Cave du Terroir which closed at 17h. So we can go after the visit because we had an appointment with Denise at 15h. The visit was really amazed. We thought going to a person who makes jam simply, but we soon noticed that she could teach us much about the secrets of flowers and fruits. Because it was inspired by recipes of her grandmother, and she loves her job, she did a lot of scientific research to understand the physicochemical phenomena that occur during the manufacture of jam. A very special advantage is that it uses all his senses to go look for the best quality of its raw materials. It will itself pick flowers on the mountain and the meticulously selected according to their needs to offer a unique taste of jams. It's hard to describe the intoxicating aromas and exquisite tastes of his creations, we invite you to go to his website at: http://www.confituriere.com/
Since time flies, it was already over 17h when we arrived at the Cave of the Soil. We were greeted warmly. We had to explain the production of St. Nectaire cheese and have tasted several cheeses from the region, including Cantal cheese and sweet bun Vol. Some have tasted the wine of the region.
visits ended, we returned to eat our last supper Flunch in Auvergne. In the evening, we must remake our luggage to go to the city of Tours in the Loire region. We hope not too much a headache for us all to get into the car because in addition to the black currant liqueur, we now have flavored water Volvic and dozens of jars of jam!
Annie, Danielle, and Katherine
Departure to the Puy de Dome, which we thought was a little excursion in the mountains was a different adventure. The beaten path was steep, which made us discover for some new muscles and for others it was a good fitness walking. Despite the difficulty, everyone managed to get to the summit which was to 1486 meters. Once on top, famine in the stomach, we ate cheese sandwiches and croque-monsieur to fill our appetite. At the time of descent, a small group decided to make the current path and others took their time. 
2:00 p.m. For this beautiful afternoon, sunny and hot, our group spent by the exploit of the Puy de Dome is believed rest went to the castle Murol. Alas, we had to cross a huge coast to reach this magnificent medieval building. After an arduous climb, we were treated to a guided tour of places that allowed us to learn more about the origin of certain words such as the Australian continent which comes from the southern hemisphere, modern technology and the geographical defenses of the time. 
At the end of this visit we had the chance to witness the tests of skill on horseback. This visit allowed us to relax and learn more about the Middle Ages. 
Happy birthday dear Michel from all the ITA.
Good end of trip to you all.
Khalid
The day began at 8:30 when Joel Magne (teacher at the Lycee Louis Pasteur Marmilhat) us joined the university. It was first shown the site of the Battle of Gergovie, where the Gauls defeated the Romans in the 10th century. We then went to visit a beef farm organic Saurier. The owner (Nicolas) is raising Salers heifers and explained the rules to be certified organic (food, slaughter rule for livestock ...) 
We then mounted on top of a hill, he likes to identify as his office, where we could have a panoramic view. 
Thereafter, we went to Saint-Nectaire to visit a cheese factory ancestral St. Nectaire. We first visited the caves that were dug Farges the 9th century and who served at the time, living for 15 to 20 people. It was after the French Revolution (1797) that these caves were used to store livestock. It was finally around 1955 that these caves were used as ripening rooms where there are naturally on the walls, spores of Mucor (cat hair) that are necessary for the cheese surface flora. 
In 1991, they retained a cave for aging and the other 2 were transformed into a museum dedicated to the history of the region. Combined with this visit we visited the farm and factory production of St. Nectaire cheese. 
the evening, we went to dinner in the old Clermont-Ferrand, close to the cathedral built of stone volcano, called stone of Volvic. We were able to enjoy typical dishes from the Auvergne: aligot, truffles, pounti .... 
