June 29, 2009
Paris to Saint Flour
We woke a little before 7:00 am, feeling adjusted to the time zone and reasonably refreshed. Breakfast at the hotel was the typical European buffet and we each had combinations of cereal, rolls with ham, salami and cheese, boiled eggs, croissants, yoghurt, juice and coffee. We left the table feeling well set up for the day and wasted no time...