This is something to remember for the future. RideWithGPS in general does not know about tunnels and routes you over the top of mountains. You're not going there of course, but in places like this the elevation is often dramatically wrong.

The raisin ones are also Jacinto's favorite.

The opportunity is past. I tossed it at the hotel.

Could a welder reattach it to your bike?

I’m not fond of the bread wd can get at home but the bread and pastries from real European bakeries is fabulous. France has the best bread and croissants imo. Al likes pain au chocolate, which is everywhere here in the Alps, while I like pain au raisin, which I haven’t seen yet on this trip (but we are so well fed at breakfast I haven’t gone looking). Despite the names, these are common pastries, usually displayed next to the croissants.

If you ever entertain the idea of cycling in France, this would be a great area. There are e bike rentals all over. Friends even rented in one city and returned in another.

We had ten fat drops of rain, enough to zip my handlebar bag closed. That’s the kind of rain I like!

Haha - I’m sure there are more qualified people than me to answer questions like that. After 10 years, I’m still a newbie.

Here’s what I know: France has a history of eating pretty much every part of every animal. You’ll find gizzards (chicken and duck and probably other birds) on the menu pretty often. Not always. But often on salads.

Duck is a big thing down here in the south. Most of the duck comes from southwest France, I think. If you like the taste of beef, you might really like Magret de Canard. It’s just a roasted duck breast with no sauce. They like to serve it pretty raw, so be sure to order it “bien cuit” (bieen quee) if you don’t want it to be red inside. “Au point” (o pwon) is like medium rare. Don’t get anything else - it will be basically raw.

Yeah, frog legs. I don’t see them often in restaurants. It’s kind of old-school, I think, to eat them. So I associate them with grandma-style cooking.

I’m mystified by the rarity of chicken on the menu in restaurants, too. I don’t know why you don’t see it very often. It was that way before bird flu, so I think it’s based on French taste buds or something.

If you get a chance to buy one of those rotisserie chickens, though, they make a great lunch or dinner on a park bench. That’s the way I think most French people eat chicken. Either that way or in Chicken McNuggets…

Other more experienced residents may have other opinions, so take this with a grain of salt. I really like Magret de Canard, though. :)

We're finally home from our cruise and catching up with our emails etc. I'm enjoying following you and glad that your knee is much better. Your pictures are beautiful!

I'm hoping to feel the magic for a long time.

Thank you for the clarification! That is extra helpful.

Can you comment on the food - are gizzards popular all over? I've never had gizzards on salad before - tried them, didn't like them so much.

Is there a reason duck is often served? Instead of chicken. Bird flu? We've had duck legs. They were fine. But I don't think I've ever seen duck served in the USA at all . . . frog legs were a choice last night. We see them occasionally in the USA. Maybe more in the south?

These are the questions of a newbie to France, as you can tell!

Kelly - here’s a clue on the D (departmental) roads: The more numbers after the D, the smaller the road. So the D6 will be a major, straight, fast, and probably busy road. The D652 will probably lack a center line and have beat up pavement. The D63 will be somewhere in between.

I made up the numbers, but you get the idea, right?

My motto: When you get a chance to stay in a chateau, take it. How many times in your life will you have the opportunity? Well done!!

The red and white skirt is a nice touch. :)

Single serving size.

Pictures are ALWAYS a good excuse to take a breather! :-)