IMPERIAL STAY
From 188,50€ / person
3 days / 2 nights
Validity
From 02/01/2011 to 21/12/2011, from Tuesday to Saturday
Coordinates
Office de Tourisme de Château-Thierry**
9, Rue Vallée
02400 Château-Thierry
Tél : 03 23 83 51 14
E-mail :
Cliquez ici
Contact :
Office
de Tourisme de Château-Thierry
To discover
You have until October to discover the superb, spellbinding gardens of Viels-Maisons and visit the Château de Condé-en-Brie, famous for its frescos. You should download the new, free audioguided tour of the castle onto your MP3 player or mobile phone at www.audio-guide-aisne.com.
Advantages
- Free Tourist Pass (card offers you a large number of discounts)
- Complimentary glass of champagne at the Olivier Belin cellars
1h from Paris
Make a stop in the champagne vineyards for a weekend of well-being! Enjoy the massages, the cosy atmosphere of a delightful bed & breakfast inn, and of course the champagne!
Just a stone’s throw from the birthplace of Jean de La Fontaine, in a quiet, friendly atmosphere, the Château de la Marjolaine will provide you with a moment of tranquillity. Take advantage of your trip to be pampered and let yourself be tempted by a relaxing treatment. What bliss!
Relaxed from head to toe, you’ll be ready to explore the sites: the greenery of the Park, the shade of the banks of the Marne, the champagne vineyards, and so much more. You won’t be able to resist the charms of Picardy! Alcohol abuse is harmful to your health, drink in moderation.
The price includes :
- The tour of the Olivier Belin Champagne vineyard with champagne tasting
- 2 breakfasts
- 2 nights in a cat. 3 bed & breakfast inn, based on a double room
- 2 Diners
- A relaxing treatment (choose from: skin cleansing, scrub, back cleanse or aesthetic drainage
- Administrative fees
The price doesn't include :
- Meals not included in the programme
- Personal expenses
- Additional charge for a single room
- Insurances
Good to know! !
Gourmet Recipe: Foie Gras with Apples
Preparation:
- Peel apples, core them and cut them into slices 1 cm thick
- Melt the butter in a frying pan and add the apple slices. Sprinkle them with sugar and bake for 15 minutes, until caramelized. Remove from heat and cover.
- Salt and pepper the slices of foie gras. Heat a nonstick pan and sear the foie gras trachea 1 minute per side over high heat.
- Arrange the apple slices on a hot dish and lay the slices of foie gras on it.
- Discard the cooking fat in the liver and deglaze the pan with Sauterne. Pour sauce over scallops and serve immediately.
