Chateau de Chenonceau in Loire Valley – France
I am now outside of the Chateau Chenonceau. And I can’t really see it. I have an idea of what it looks like. And if this walkway is any indication of how grand this place is gonna be, I think we’re in for a treat. Let’s go. This is the definition of peaceful. These gardens are immaculate. You can listen to the water. There’s fish. Ahh! This makes me want to find a beautiful girl, and take her on a boat ride. I’m very jealous of those people right now. Time to go inside. Let’s go. Which room should I choose? There’s so many. Hmm, let’s go this way. This is the second most visited Chateau in all of France, next to the Grand Palace of Versailles.
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It’s hard to beat Versailles, but this guy right here is incredible. Yes, this is where I’d wanna live, right here. I’d hang out on this balcony every day. Merci. Merci. Walking around this beautiful Chateau today I’ve heard about 10 or 15 different languages. It’s very clear that people from all over the world come here. It is absolutely, as they say, magnifique.
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Cooking Class in Paris France
One of the best ways to get to know a city is through its food. So today, I’m gonna go on a French market visit combined with a cooking class to get to know a little bit more about Parisian life. Come on. We’ve got our team of chefs and we’re off to the market to pick out all the ingredients for the day. It should be fun. There is nothing better than an outdoor market, and this place is full of some of the most vibrant colors I’ve ever seen. Fred has gone around and bought all the food for us.
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Now we’re leaving the market. It’s time to cook. This is some serious teamwork right now. Everybody has their own job. Some people are mincing, some people are making dessert. It’s gonna be a good meal. I’m making friends over here. I’m cutting up carrots. I’m making a meal. It’s gonna be tasty. Life is good. I like to explain to people why things are the way they are, both in the kitchen, so the science of cooking, but also the history of the dishes and why dishes came to be what they are. To me, this is life. Life is always so. All right, it’s time to set the table and get ready for lunch.
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It’s gonna be good. The chicken was sensational. Very easy to do. I’m definitely gonna bring these recipes home. This has been so much more than a culinary experience. We’ve learned about French history. Fred took us to the market, and every step of the way he’s teaching us, and we’re learning, and it’s fun, and it makes the food taste absolutely incredible.
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