Saint-Quentin is a commune in the Aisne department in northern France.
Saint-Quentin (French pronunciation: [sɛ̃.kɑ̃.tɛ̃]) is a commune in the Aisne department in Hauts-de-France in northern France. ISaint Quentin, Paris Roubaix, french, commune, Aisne,antiquity, martyr, the gare, the north, destinations, Arras, large, big. church, gothic, destoy, world war, destructions,
Tom Boonen 153
travel, travel in France, sight seeing, transport, travel advice, skyline, famous buildings,tourism in France, tourist, parks, nature, cities, cities of Africa, trademark, trade, vacation, natural, park, city hall, hotel,wonderful, impression, Youtube Red, statues, landmark is a commune in the Aisne department in Hauts-de-France in northern France. It has been identified as the Augusta Veromanduorum of antiquity. It is named after Saint Quentin, who is said to have been martyred here in the 3rd century.Museums[edit]
Butterflies' Museum which has a collection of more than 600,000 insects, displaying 20,000 of them
Antoine Lecuyer Museum which owns the largest collection of Maurice Quentin de La Tour's pastels
Academic Society, archaeologic museum Société Académique de Saint-Quentin
Transport[edit]
The Gare de Saint-Quentin is the railway station, offering connections to Paris, Reims, Amiens, Lille and several regional destinations. The A26 motorway connects Saint-Quentin with Reims and Calais, the A29 with Amiens.
Notable people[edit]
Viviane Adjutor, basketball player
Dudo of Saint-Quentin (born ca. 965), historian
Charles de Bouelles (1479–1567), philosopher, mathematician and linguist
Quentin-Claude Bendier (died 1677), scholar and bibliophile
William Cliff, inventor of machine-woven tulle
Marc Delmas, Expressionist composer and biographer
Rudy Gobert, basketball player
Kafetien Gomis athlete
Etienne Mendy footballer
Jean Louis Marie Poiret (1755–1834), botanist and explorer
François-Noël Babeuf (1760–1797), known as Gracchus Babeuf, political agitator and journalist of the revolutionary period
Charles Rogier (1800–1885), Belgian statesman
Félix Davin (1807–1836), French poet and journalist
Jean Leune (1889 - 1944), war correspondent, writer, military officer, and member of the French Resistance.
Andre Trocme pacifist Protestant church leader.
Yves Velan (born 1925), Swiss writer
Jean-Marie Lefèvre (born 1953), modernist and minimalist poet
Xavier Bertrand (born 1965), former Minister of Labour, Social Relations, Family and Solidarity in François Fillon's second government, conservative
Artists[edit]
Mathieu (de) Bléville, born in Saint-Quentin at the beginning of the 16th century, painter on glass (vitraux).
Pierre Berton (16th century), « Pierre de Saint-Quentin », stonecutter.
Michel Dorigny (1617–1665), painter and printmaker, professor at Painting Academy of Paris.
Maurice Quentin de La Tour (1704–1788), pastellist, he became famous by his portrait, portrait painter official of Louis XV, benefactor of the city (foundation of School of design Maurice Quentin de La Tour).
Ulysse Butin (1838–1883), painter.
Édouard Hippolyte Margottet (1848–1887), painter.
Maurice Pillard dit Verneuil, (born in 29 avril 1869 - died in 1942, Genève), well-known illustrator of Art nouveau.
Amédée Ozenfant (1886–1966), leader of Purism, an avant-garde movement of the 1920s.
Arthur Midy (1887–1944), painter.
Paul Guiramand, (1926–2007), painter and winner of the grand prix de Rome in 1953.
Jean-Christophe Paré, (1957-) dancer and teacher.
Benoît Delépine (1958-), scriptwriter, actor.
Delphine Gleize (1973-), film director.
Julie-Marie Parmentier (1981-), ac
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Du lịch ở Pháp, du lịch, công viên, thiên nhiên, thành phố,
Saint Quentin, Paris Roubaix, französisch, Gemeinde, Aisne, Antike, Märtyrer, die Gare, der Norden, Ziele, Arras, groß, groß. Kirche, gotisch, destoy, weltkrieg, zerstörungen,
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Voyage en cabine : entre mer et montagne, de Portbou à Béziers
Direction la frontière Espagnole pour ce Cabride avec un nouveau trajet au départ du triage de Portbou (ES). Il s'agit de récupérer une rame de wagons de transport combiné du client Lineas à destination du port d'Anvers (BE). Les conteneurs en provenance de Tarragona (ES) ont été acheminés sur des wagons espagnols à écartement large (1668mm) puis transbordés sur des wagons à écartement UIC (1435mm) dans le chantier de Portbou afin d'effectuer le reste du trajet.
Le départ s'effectue à 7h30, pour un passage en gare de Béziers aux alentours de 9h.
Après le passage du tunnel des Balitres, marquant la frontière entre l'Espagne et la France, et un bref arrêt obligatoire en gare de Cerbère, nous longeons ensuite la mer au pied des Pyrénées en empruntant de nombreux tunnels.
Passée la gare de Perpignan, c'est ensuite la traversée des étangs de Leucate et de Port la Nouvelle qui rythmeront la suite du parcours, sous une météo plutôt maussade pour la région.
Petite nouveauté dans l'indication de vitesse (Vmax). Il s'agit de la vitesse maximum sur la ligne pour la catégorie de train MA100 (train de marchandises limités à 100km/h).
Pour une transition de vitesse croissante, l'indication dégagement 30 fait référence à la distance que nous devons parcourir pour que l'ensemble de la rame ait dégagé la zone de vitesse supérieure.
Pour une transition de vitesse décroissante, l'indication annonce 60 est présentée entre la signalisation d'annonce de ralentissement et le début de la zone à parcourir à la vitesse inférieure.
Gares / Stations :
Cerbère 07:35
Banyuls sur Mer 16:21
Port Vendres 20:16
Collioure 22:17
Argelès sur Mer 25:58
Elne 31:04
Perpignan 40:06
Rivesaltes 46:11
Salses 51:50
Leucate-la-Franqui 43:20
Port-la-Nouvelle 1:06:42
Narbonne 1:20:15
Coursan 1:24:08
Nissan 1:29:51
Colombiers 1:31:52
Béziers 1:36:00
Croisements de trains / train crossing :
TER / Regional Train :
Z27500 37:09
Z27500 01:01:06
Z27500 01:25:46
Fret / Freight :
BB 27000 + autoroute ferroviaire 45:22
BB 27000 + combiné 1:28:53
BB 26000 + train du lotissement 01:36:32
Head to the Spanish border for this Cabride with a new route departing from the Portbou (ES) yard. This involves recovering a train of combined transport wagons from the client Lineas bound for the port of Antwerp (BE). The containers coming from Tarragona (ES) were transported on wide gauge Spanish wagons (1668mm) then transferred to UIC gauge wagons (1435mm) in the Portbou yard in order to complete the rest of the journey.
Departure is at 7:30 a.m., for a stop at Béziers station around 9 a.m.
After passing through the Balitres tunnel, marking the border between Spain and France, and a brief obligatory stop at Cerbère station, we then follow the sea at the foot of the Pyrenees through numerous tunnels.
After Perpignan station, it is then the crossing of the ponds of Leucate and Port la Nouvelle which will punctuate the rest of the route, under rather gloomy weather for the region.
Small novelty in the speed indication (Vmax). This is the maximum speed on the line for train category MA100 (freight train limited to 100km/h).
For an increasing speed transition, the indication dégagement 30 refers to the distance we must travel for the entire train to have cleared the higher speed zone.
For a transition in decreasing speed, the indication annonce 60 is presented between the slowdown announcement signaling and the start of the zone to be traveled at the lower speed.
La Bonne Etape Hotel Four Star in France - Short Tour
Wind your way up from the coast of Provence into the fields of lavender and grains and where the wonderful subtle flavors and aromas of Alpes-de-Haute Provence of wild thyme, rosemary and lavender are carried on the crystal clear breezes that waft off the snow covered peaks of the Alps themselves, and you will never want to leave!
Here, in a small village off the autoroute to Sisteron not far from Digne, La Bonne Etape, a former poste house, is an ideal and charming stop over or destination in itself of top quality, a member of the prestigious Relais et Chateaux group. The family Gleize (father, Pierre, and son, Jany, and Mom too) are not only delightful and welcoming hosts but for over 40 years have together created a cuisine inspired by the tastes of the best of local ingredients for the Restaurant La Bonne Etape. It is classic modern but Provençal to the core. The rooms and suites are charming, many with their own private garden terraces or balconies. They are decorated with great taste and filled with both antiques and modern touches. Here you will feel part of the great tapestry of Provence.
The quality of the cuisine, excellent, and this despite the pressures of an adverse economy and they have added a charming bistro, Au Goût du Jour for those wanting cuisine filled with the famous Gleize touch but less fancy and easier on the purse. Jany Gleize is now the Executive Chef and owner and is a Michelin starred chef.
The rooms in this old post house, are ancient and charming. The Gleizes have refurbished the old structure over the years and modernized the infrastructure but breathed life back into the interiors with country Provençal fabrics, antiques and warm lighting. The property is small, but they have created an exquisite garden which leads down to the swimming pool and the gravel works that used to be across the street when we first visited in the mid 1980's is gone, replaced with a very nice car park for the hotel with bamboo shaded stalls.
The wood paneled dining room is sedate and old world as are most of the other public and private rooms. The frayed nerves of traveler's from near and far ease as the high beamed ceilings, carpets and tables set far enough apart for discrete conversation to take place without the echoing of many of today's establishments allow the visitor to relax.
This old post house lies on the route from Nice to Grenoble via Gap. The new freeway bypasses the village of Chateau Arnoux, home to La Bonne Etape so the roar of traffic is even further diminished. But I would be a shame to speed past this establishment without taking the time to enjoy the food and the ambiance.
To see the full tour go to:
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Recipe Prep Stuffed Zucchini Flowers from 2 Michelin Starred chef Jany Gleize of La Bonne Etape.
Fleurs de Courgettes Farcies (Stuffed Zucchini Flowers) is both a classic French dish and the Provencal version by 2 starred Michelin chef Jany Glieze, Chef de Cuisine and owner of La Bonne Etape*****, both a fine restaurant and luxury hotel set in the upper reaches of Haute-Provence surrounded by the produce of the region and the wild thyme, rosemary and lavender on the hillsides. The food is redolent with the tastes and smells of Provence.
The courgette (zucchini) and their flowers are picked for each dish from his own kitchen garden. The olive oil from nearby Les Milles. The sweet basil from pots in the window of his kitchen.
Chef Jany Gleize shows you how make the dish from scratch and also in the process provides many cooking tips from a top French kitchen. This recipe is as it appears in his cook book a Bonne Etape ~ Jany Gleize ( that is filled with dishes using the special products and produce from Haute-Provence.
Recipe Fleurs de Courgettes Farcies (Stuffed Zucchini Flowers) by Jany Glieze - French 2 starred Michelin Chef
INGREDIENTS:
For 6 People:
18 Zucchini Flowers (for 3 each but this can be reduced at your inclination)
3 Medium sized Zucchinis
2 Small Garlic Cloves chopped very fine
6 Leaves of fresh mint
24 Leaves of finely cut parsley (use a very sharp knife)
1 Handful of breadcrumbs
25 cl (8.5 oz US) Chicken Broth or Pot au Feu
1 Beaten Egg
4 Tablespoons Cold Pressed Extra Virgin Olive Oil (the best you can buy)
For the Sauce Pomme d'Amour:
500 g (1 1/2 lbs) of the best ripe tomatoes you can buy
12 cl (4 oz) Tablespoons Cold Pressed Extra Virgin Olive Oil (the best you can buy)
1 Clove Garlic chopped fine
1 Medium Lemon skin cut into very small cubes
10 g (3 1/2 oz) Coriander seeds crushed.
1 Table Spoon each of Sweet basil, Chervil & Parsely finely chopped (with a sharp knife)
Salt & Pepper
For the Caviar of Eggplant:
600 g (5 lbs) Eggplant which will give 200 g (1 3/4 lbs approx) of dried flesh
10 cl (3 1/3 oz) Cold Pressed Extra Virgin Olive Oil (the best you can buy)
2 Small ripe tomatoes
1 desalinated anchovy
2 Cloves garlic marinated in Cold Pressed Extra Virgin Olive Oil (the best you can buy)
1 Shallot
10 g (3 1/2 oz) Sweet Basil
5 Pitted Black olives
Salt & Pepper.
PREPARATION SAUCE d'AMOUR (The day before):
Prepare the tomatoes, peeled and seeded, chop into small evenly sized cubes.
Sale and pepper lightly, add the lemon zest, the chopped herbs, the crushed coriander seeds, and the garlic.
Mix well together. Add the olive oil.
Let this sauce season in a warm place to get the flavors to mingle (NOT the refrigerator) up until the moment of using it.
PREPARATION CAVIAR d'AUBERGINES (The day before):
Preheat the oven to 100 C (225 F)
Prick the washed eggplants with a dozen pokes of a fork.
Cover them with a sheet of aluminum foil.
Bake in the oven for 5 hours.
Then take them out of the oven, let them rest and cool.
Remove the stem and skin and mush them up. Dry them for 10 to 15 minutes over low heat in a saucepan, stirring often.
This should make approximately a purée of about 200 g (1 3/4 lbs approx).
Peel and seed the tomatoes. Mush and miix everything: tomatoes, eggplants, basil, olives, anchovies, shallot and garlic. Pour the olive oil in a thin stream. Reserve in a covered container in the refrigerator.
Watch the video for the final assembly.
Col du Tourmalet a vista de Drone - 4K - #RoadTrip #Transpirenaica #Pirineos #Tourmalet
#RoadTrip #Transpirenaica #Pirineos #Tourmalet - Col du Tourmalet a vista de Drone 4K (Pirineos, Francia) @VoyageOccitanie @atoutfrance @TourmaletPicduMidi
ROAD TRIP TRANSPIRENAICA
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Artículos:
Ruta Transpirenaica:
Rutas por la Selva de Irati:
Vídeos:
Lista Road Trip Transpirenaica:
Selva de Irati:
Cañón de Añisclo:
Col du Tourmalet:
Pic du Midi:
Mapa:
Tracks de rutas:
Track Ruta Selva de Irati:
Track Ruta Cañón del Añisclo:
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Todos los artículos, vídeos y tracks de rutas forman parte del Road Trip Transpirenaica realizado en agosto de 2018 durante 13 días, recorriendo la mítica ruta Transpirenaica de costa a costa, comenzando por el Mar Cantábrico y terminando en el Mar Mediterráneo.
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Road Trips Germen Viajero, un Blog de viajes especializado en Rutas por Carretera, Rutas en Coche y Road Trips.
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Somos Bea y Rober, una pareja de viajeros y roadtrippers, apasionados por descubrir el mundo por carretera y facilitadores de rutas para otros amantes de los viajes que, como nosotros, sueñan con vivir kilómetros.
Después de más de 10 años viajando juntos, sobre todo en coche, creamos Germen Viajero, un blog de viajes especializado en Road Trips, en el que ayudamos en la planificación de rutas por carretera a través de:
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Nuestro objetivo es dar a conocer esta forma de viajar y demostrar que está al alcance de todos, poniendo a disposición todo lo necesario para que cualquiera que esté interesado pueda hacer un road trip a su medida invirtiendo el menor tiempo posible en la planificación.
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Road Trips Germen Viajero, a Travel Blog specialized in Road Trips, Travel by Car, Road Routes.
¡¡¡ Subscribe now to our YouTube channel and click on the bell ;) !!!
Germen Viajero (Travel Bug in EN) is a travel blog for Roadtrippers, wherein Beatriz Bonhome and Roberto Sánchez give practical information to be used by the readers in order to design and make their own travels.
In Germen Viajero we help people in road trips planification by means of:
- Practical information about travels based in first-person experiences.
- Inspiration with new routes.
- Resources and new technologies optimization.
Our aim is to promote this kind of travels and to show that anyone is able to do a road trip and to achieve a tailor-made travel by himself.
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Tourisme Beaujolais - Transports GATE
Les transports GATE vous invitent à découvrir un véritable trésor caché, le Beaujolais.
Venez partager avec des habitants du cru , la douceur de vivre, l'authenticité du terroir, le véritable Art de Vivre à la Française,
au cœur d'une nature intacte, d'un patrimoine exceptionnel: les Crus du Beaujolais.
Du Mont Brouilly à la colline de Saint Amour, en passant par Régnié, Chiroubles, Morgon, Fleurie, Chénas, Juliénas et le Moulin à Vent,
vous serez enthousiasmés par ces paysages magnifiques.
Loin du tourisme de masse, les Artisans( Vignerons, Restaurateurs, Producteurs) vous transmettront leur amour
d'un mode de vie préservé, à travers leurs Caveaux et leurs tables, où ils vous feront déguster leur production.
Réservez votre VTC ou votre Taxi sur