As we had to finish the blog, and no Internet connection is available to university, we move the visit Denise in the Confiturière afternoon. So we could go to McDonald's to use their WiFi and so you can read what we have done in recent days. At the same time, we enjoyed lunch at the American. However, there are some differences with McDonald's in Quebec. To begin, an egg Mc Muffin here called a Bacon Egg McMuffin, a McChicken McChicken is a tea ice is an ice tea, the McNuggets McNuggets are and so on. It is almost like the USA!
Meanwhile, part of the group took the opportunity to visit the Cathedral of Clermont-Ferrand, which is made from volcanic stone, giving it an almost black color. Also, some have a ride to town. However, playing bad luck in France, most shops are closed Monday morning, and the whole time we had. However, a shop was open and three lucky people could enjoy it.
Around 13:30, we are ready to go, but Carmen was "head in the ass" and we had to rely on our good old maps. When she regained her senses a bit, Michel was shunned and made to his head, which allowed us to continue on the highway, and not go on very twisty roads and avoid sore heart several who have forgotten their Gravol.
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
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