On our way

We all met in a light drizzle at Utica College at 8:30 this morning, loaded our luggage onto the waiting Birnie Bus and prepared to start off on our European adventure! The weather promised to be better in Boston and much better in Switzerland. The rain stopped well before Albany and then the skies became only partly cloudy.

We pick up a couple of hitch hikers in Hudson 

Boston was beautiful for our departure. After a couple of sightseeing loops around Logan we found our way to terminal E departures, unloaded bags and got in line for our Lufthansa flight. The self check in kiosks were a bit of a challenge to say the least! Most of the group just bypassed them and got their boarding passes at the baggage drop counter. I finally determined the kiosks were just there to frustrate you or give you something to do while waiting in line.

We sooth our frustrations with a beer at Durgin Park in the airport

 Our flight aboard the Boeing 747 was packed as is the case today. Didn't see any empty seats in our section. It was fairly comfortable for "economy" and the free flowing beer and wine made it more so. Food was decent. We hit some turbulence en route. Probably off the jet stream. I have to say our landing a Frankfurt was a "grease job". The pilot put her down as slick as can be. Surprisingly cool as we stepped on to the gangway. Outside air temp was around 43.
Frankfurt is a sprawling airport and we walked quite a distance to get to the gate for the flight to Geneva. But we made it ok and the flight was a little late departing anyway. The Airbus 319 was full too. A short flight of about an hour but they gave us a nice little snack en route. Temp was warmer in Geneva and when we exited the "secure" area of the terminal our driver , Marina was waiting with a sign reading "Apex Tours". Everyone seemed impressed with the motor coach. The European coaches, this one was built by Volvo, always seem a step up from the ones we get at home.

 Loading the bags we are off to our first stop, Chillon Castle.

Chillon means rock and this castle was built right on top of a rock out cropping at the edge of Lake Geneva some 800 years ago by the Count of Savoy. Our tour guide, Mirjam, started the tour in the dungeon where the Count imprisoned people awaiting either release or execution! What a cheery place. As we made our way higher in the castle to the Count's sleeping quarters we learned that the Savoys only used the castle a few weeks of the year, in the summer. The rest of the time they lived in one or another of their many other castles throughout Switzerland and northern Italy. The beds were tiny by modern standards, not so much because of the diminutive stature of the people but because they slept sitting up! This was due to their superstious belief that if they fell asleep on their backs and their mouth fell open their soul would escape and they would die. The toilet was quite interesting, looking like the indoor version of an outhouse or portapotty, only what was input fell like 40 feet down a stone shaft to the lake. I guess if you were rich and important you could crap from high places and pollute the lake.

Royal Bedroom

Leaving the castle we boarded the coach for a short ride to Maison du Gruyere, to tour the cheese factory where the famous Gruyere cheese is produced. This was essentially an audio tour, obviously created for children to educate them on the processes involved in the cheese production beginning with the grasses the cows eat through the mechanical processing of the milk. All in all it was cute and educational. The best part being the samples of Gruyere at various stages of aging.

Milk into cheese

Aging the cheese

We found the medieval town of Gruyere to be absolutely beautiful set in the surrounding verdant mountains. We found lunch in a variety of places. It's touristy no doubt and a bit pricy but the food was good. Brett and Bonnie ate at the Giger Museum grill amongst the wierd artwork of the artist responsible for the monsters of the "Alien" films.

Is there beer in Gruyere?

Some of ladies strutting their stuff in Gruyere

Our last tour today was at Maison Callier, where the famous Callier chocolates are produced. As we proceeded through a series of automated displays we learned about the history of chocolate from its ceremonial use by the Aztecs to present day. Finally we arrived at the tasting room! They were more than generous with the samples of the many varieties of confections produced. I never thought I'd say "enough"! to chocolate but I just couldn't try all of the different samples.
Finally arriving in Montreux, we check into the Hotel Rouvenaz, a small boutique hotel, of which we probably occupied about 50%. Everyone's room was totally different from everyone else's. There was the "penthouse suite" which encompassed the entire fifth floor, The second floor suite with three bedrooms and a fireplace, and our's which was nice enough but just what you would expect of a standard double room. Check in was fun because the hotel has the typical European tiny elevator, which meant it would fit one couple and their luggage at a time. It's all part of the experience. Dinner was in the adjacent restaurant in a private room. A nice salad followed by a choice of ravioli or fusilli with chicken and then the surprise! I knew we were having ice cream for dessert, but didn't expect the range of flavor choice or that it was to be served as cones! Everyone was delighted as we turned into kids.
Finally time to turn in as we are off to Bern at 9 tomorrow.