As usual Jordan arranged everything perfectly. Thanks once again.
Lloyd and Chloe were amazing!
Small blip - H10 Marina in Barcelona is adjacent to a building at the back which had very loud music coming from a bar. Moved rooms to the front and then much better
I can not praise DialAFlight more highly. Spencer has been so incredible, professional , caring and helped me through a most stressful situation to get me and my husband back to the UK as fast as possible from Taiwan having received the news that my father had died. I cannot think of a better organisation to manage and book my flights
As always your arrangements were perfect. Conrad and all went very smoothly
The hotel chosen for us in the centre of Malaga by Cody was perfect. A beautiful hotel
They couldn’t do enough for us. They even did my boarding passes on my way back as I couldn’t print them off. I will always book with you. Many thanks
All went well as usual.
You organised an excellent holiday where everything ran very smoothly. We will use you again.
Amazing! Takes all the stress out of booking flights and sorting problems if they arise
I have already recommended you
Outstanding service throughout as expected from previous experience. I would recommend DialAFlight to anybody looking for timely professional and friendly help with travelling
Great service, prices and communication Had a great weekend in Berlin. Accommodation was lovely - a kettle in the room would have been nice for the first thing cuppa but that’s it! Recommend DialAFlight 100%
Robert is amazing
Exceptional service throughout
Darryll Hansford was, as usual, very helpful in organising this cruise
Hotel staff were universally excellent.
For me, best travel company to deal with
Looking forward to the next trip
Particular thanks to Jerry
Another lovely holiday.
Another excellent trip with DialAFlight, thank you Finn and team!
The personal care with even the most simple bookings is excellent
Exceptional service delivery as always which is why we have used you since 2015! The Pulitzer Hotel in Amsterdam was superb!
Another brilliant trip, as always. Thanks for sorting this one out and at such short notice. We will be back soon
We had an amazing time by simply making a call to Tommy
As ever Matthew and colleagues were efficient, friendly and delivered
All went well and the flight was on time
Darren was very clear about the instructions. And all the information we needed was sent to us just before departure so that we could print it all off
Lyon makes you fat - or can do if you don't follow the advice of celebrity chef Raymond Blanc. I happen to be travelling on the inaugural Eurostar service from London to Lyons in the company of the Michelin-starred owner of Le Manoir aux Quat'Saisons.
He's a passionate ambassador for Lyonnais cooking, with good reason.
France's third largest city has a staggering 16 Michelin-starred restaurants and stupendous food markets - as well as Paul Bocuse, France's most celebrated chef, who is still - at 89 - turning out the very finest quenelles de brochet, a delicate mousseline of local freshwater pike.
But how to avoid getting fat? 'Never eat the whole head of a cow,' says M Blanc. 'Concentrate on a few parts, like the ears.'
I soon find myself dining on food cooked by a master of Michelin cuisine, Anthony Bonnet, head chef at my hotel, the Cour des Loges.
In the candlelit courtyard restaurant M Bonnet suggests a menu de dégustation. Fresh asparagus accompanied by a buttery oyster broth. Then exquisite cod, infused with cinnamon. The pink lamb and rosemary is swirled with wild hazelnut oil.
Cheese follows - including cellar-aged tomme from the nearby mountains, and a sticky Burgundian epoisses.
The next day I visit Les Halles Paul Bocuse, the food market. I've come to have a cooking lesson with chef Philippe Lechat, but first he offers me a tour of the various stands. Stallholders here are sages whose advice is received with as much reverence as if dispensed by an Old Testament prophet.
Back at Philippe's class, he sets me to work on a fresh tuna and mango timbale, showing me how to chop, de-seed and then rub the vanilla into the tuna until we have a mixture that tastes like some heavenly Pacific island.
There's more to Lyon than food. There's the cobble-and-clock-tower old town; the city art gallery (with Picassos and Matisses) and the startling new Confluence Museum. There are boat trips along the city's two rivers, and trendy rooftop nightclub Sucre.
The city also has homespun bistros, where Lyonnais cuisine was born.
There's blood sausage, cow's feet and pig muzzle, terrines, pickled herrings and flageolet bean salads.
Tomorrow I've booked myself into another Michelin-starred restaurant. Lunch is unlikely to be cow's feet or even cow's ears. But if it is, they'll doubtless be carefully balanced with Chablis, cream and an artful twirl of citrus.
First published in the Mail Online - October 2015
More articles below...
Not quite what you're looking for?
We can easily customise an offer to suit your exact requirements