|The beautiful Hotel Chateau Cléry where we were lucky enough to stay for a night|
We took the short hop across the Channel - or should I say under it as we chose to cross with Eurotunnel - to stay with a friend in one of our favourite places in lower Normandy, an area known as Le Perche. This is a gorgeous unspoilt corner of France that tourists usually only pass through on their way from the channel ports down to the more popular Loire or Dordogne regions. It's rarely busy, even in the height of summer and we think it's the best place to enjoy some 'real' French hospitality.
The area is not known for its wine but local cider is served at all the bars and restaurants so we made sure we sampled a glass or two while we were there - it would have been rude not to!
|It's served in beer glasses but it's actually local cider!|
|The interior of the spectacular cathedral at Rouen|
Our room was large, comfortable and modern and was situated in the chateau itself - some are located in buildings next to the chateau. It was tastefully furnished in a typical French style but as it was on the second floor with no lift it wouldn't be suitable for anyone who has difficulty using the stairs.
In the evening we had an aperitif in the lovely salon followed by fabulous meal in the gorgeous restaurant, it was fairly quiet with only three or four other tables occupied and the service was excellent. The menu offered a good range of a la carte options but both my hubby and I chose from the three course menu at €30 which offered a choice of starter, main course and dessert or cheese. The food was beautifully presented with some fantastic flavour combinations - delicious! This is one hotel I will definitely be returning to and I'll let the photographs below do the rest of the talking for me.
Everything's back to normal this week but we've got some great memories of our short sojourn in France
|The salon at Hotel Chateau Cléry - lovely for an aperitif|
|Our lovely table for two overlooking the courtyard|
|A filo parcel stuffed with goats cheese and caramelized onions|
|Duck breast with a ginger sauce|
|Sea bass fillet with a bisque sauce|