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Fodor's France 2014
Le Garet Review
From quenelles (fish dumplings) to the house favorite, andouillettes (tripe sausage), this is the perfect primer course in bouchon fare, celebrated in a cozy and joyful atmosphere that is, perhaps even more than the food itself, what makes Lyon's version of the French bistro so irresistible. The salade lyonnaise (frisée lettuce, pork lardons, croutons, and a poached egg, with a Dijon vinaigrette) is an institution at this famous dining room near the Hôtel de Ville, while the roast veal chop and ratatouille provide a welcome break from the standard porcine bouchon lineup.
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We saw London, we saw France and lots more.
Day 1 (9/18) Amsterdam
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WARNING: This trip report will be dry (not as in witty, but as in the text book you repeatedly drooled over in college), possibly long-winded, and totally ignore most restaurants in Paris. Read more
I'll be arriving at CDG around 9 AM., and am staying at a hotel in the 7th district . On previous trips I've successfully used the RER and the Air France Bus when staying in the 6th or in Montparnasse. Read more
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