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The flight from London to Manchester was rescheduled by BA as not enough time in between flights.
The itinerary worked perfectly.. some delays of course (as ever) but good flights and seats. Virgin Dreamliner excellent
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All went very well
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Nicole and her team were wonderful! She went to such great lengths to find suitable flights and then willingly helped me with so many issues over the formal requirements. I honestly couldn't have made this trip without her. Always a cheerful and calming voice on the other end of the line when I was on the verge of panic. I can't thank her enough!
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Brilliant holiday in Bora Bora and Tahiti!
We were delighted with everything DialAFlight did, from the original organisation and booking to changing flights because of the coronavirus outbreak and alerting us to floods in New Zealand that affected our plans. Brilliant from start to finish and special thanks to Marco who went above and beyond to help and advise. I would definitely recommend DialAFlight.
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Whole trip went well apart from both Air NZ flights being delayed. Thankfully it did not cause any problems.
Toby was very helpful and picked lovely hotels. Made our honeymoon memorable.
Jake was so helpful and he helped us with a payment plan. I would highly recommend your service to our friends.
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Reece was very helpful and professional. I will definitely use DialAFlight again - excellent
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
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