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This is a summary of Ken Ive’s recommendations:
Hotels Ken Used on this Trip
Paris, Hôtel Terminus Lyon: across from Gare de Lyon, spacious by Paris standards, lots of nearby restaurants.
Fontainebleau, Ibis Budget: basic and affordable with free parking, automated check-in if front desk is closed.
Poitiers, Garrigae Manoir de Beauvoir: upscale manor house near N147, large room, formal dining, golf resort setting.
Limoges, Ibis Styles Limoges Centre: well-maintained Ibis hotel, clean with free street parking, restaurant closed Sundays.
Rocamadour, Hôtel le Belvédère: great view of Rocamadour, clean and spacious room, restaurant on-site but not tested.
Cabrerets, Hôtel Restaurant des Grottes: riverside setting with large rooms, rustic charm, restaurant and pool on-site.
Carcassonne, Les Chevaliers Hotel, modern hotel with balcony view of the cité, clean and near Place Gambetta.
Béziers, Hôtel Paul Riquet, small and dated rooms, good central location, helpful staff carried bags upstairs.
Le-Grau-du-Roi, Hôtel Splendid Camargue, beachfront hotel with sunset views, upgrade for ocean-view balcony, tricky parking.
️ Restaurant Recommendations
Poitiers
- Brut Butcher: Surprisingly good fast-casual meat-focused chain. Loved the steak, roasted potatoes, and beer.
Carcassonne
- Miss Pizza: Tiny pizza shop with two tables. Beautiful, artistic pizzas and very friendly owners.
Saintes-Maries-de-la-Mer (Camargue)
- La Fabrique des Sens: Casual beachfront brasserie. Introduced Ken to gardiane de taureau, his favorite meal of the trip.
Rocamadour (L’Hospitalet)
- Au Panorama: Relaxed brasserie. Wide menu including steak, duck, lamb, galettes, cheese, and local wines.
Sancerre
- La Taverne du Connétable: Friendly brasserie with some gluten-free options. Loved the Crottin de Chavignol cream sauce pasta.
Favorite Foods
- Crottin de Chavignol cheese: Found on almost every menu in Sancerre; especially good in pasta with cream sauce.
- Cassoulet: Tried for the first time and liked it.
- Gardiane de Taureau: Discovered in the Camargue, became his favorite dish.
- Tête de Veau: Tried it once, wouldn’t order again.
Words of Wisdom
- Don’t rush in restaurants. French meals are meant to be enjoyed slowly. Ask for the check (“l’addition, s’il vous plaît”) when you’re ready.
- Special orders aren’t common, but French restaurants will accommodate allergies (e.g., gluten-free for celiac).
- If you want your meat fully cooked, ask for “bien cuit.”
- Expect rare or medium meat unless you ask otherwise.
- Be flexible. France is a big country and plans will shift — allow buffer time for delays or detours.
- French regional differences are real (chocolatine vs pain au chocolat!)
- The Join Us in France podcast inspired several key stops, including Oradour-sur-Glane.
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