Travel Reference
In-Depth Information
days, the cheese goes from the cow's body temperature to room temperature to re-
frigerator cool (50 degrees).
Two weeks later, the ripened and aged cheese is wrapped in wooden bands and
labeledformarket.Likewines,Camembertcheeseiscontrolledbygovernmentreg-
ulations and must bear the “A.O.C.”
(Appellation d'Origine Contrôlée)
stamp of
approval.
Remember, restaurants serve only during lunch (11:30-14:00) and dinner
(19:00-21:00, later in bigger cities); cafés serve food throughout the day.
This 2,000-year-old city mixes Gothic architecture, half-timbered houses, and contempor-
arybustlelikenootherplaceinFrance.BusyRouen(roo-ahn)isFrance'sfifth-largestport
and Europe's biggest food exporter (mostly wheat and grain). Although its cobbled old
town is a delight to wander, the city feels less welcoming at night (you'll notice a surpris-
ing number ofpanhandlers). Rouen worksbest forme as a day trip from Paris, oras a stop
between Paris and Honfleur.
