u/LebLeb321

I have discovered that french haute cuisine is not for me. I disliked 60-70% of dishes from highly rated gastronomic restaurants. My cheif complaint was the mystifying lack of seasoning. EVERYTHING was underseasoned. Presentation was incredible but you would put the food in your mouth and it was BLAND. Not enough salt, not enough anything. The food relied completely on texture.

The best meal I've had in Provence was a €23 lunch at the Bistrot Francis in Bonnieux. Evey bite was incredible from start to finish. They had a fig dish with goat cheese and bacon, bruschetta on a baguette, and an incredible onion tart. For the main course we had a beautiful pork dish with potatoes and peppers. And everything was seasoned to perfection.

TLDR: Michelien Star French chefs think they are too good for salt apparently.

There is a guy tyring to scam tourists selling sesame covered nuts for €80/kg at the Roussillion market. I wasn't really paying attention to the price, the guys weighs about 500G and gives me a ticket for €40. I looked at him asking is he serious? I laughed at him and walked away. A moment later another vendor walked up to me and said that guys prices are ridiculous. She seemed embarrassed by it. I appreciated because I was honestly a bit shocked that something like that is happening openly in a French market. It's something I would expect in third world country. Anyway, I enjoyed the market and bought a bunch of stuff. Tourist prices, yes, but not scam level.

Whoever runs the market should kick these guys out.

Hello folks, hoping someone can offer advice. I am going from Annecy to Provence (not sure exactly where yet but looking for a base to spend a few nights). Anyway, in Annecy, I will have a car that I'm picking up in Lyon. Should I drop that off in Lyon and take the train down to a stop in Provence to pick up another car, or just drive all the way down for simplicity?

Thanks.

Folks, I just launched a AirBNB in the first floor of my 4 storey home in Toronto. It's been pretty good so far. I mostly work from home so it hasn't been that difficult to manage. I have some cleaners I found on Turno for days where I have a check in and out on the same day. Using Price Labs but it seems kind of useless because I keep having to manually adjust the prices down to get bookings.

The mental fatigue is starting to get to me a bit though as my job is already pretty stressful and high-pressure. We are in slow season at work so I have less events to attend but things will pick back up at the end of next month. There's just a lot to deal with between guests that don't look at check-in instructions, dealing with parking, scheduling cleaners, keeping track of supplies, etc

I spoke to a co-host and they want the cleaning fees + 15% of revenue. Honestly doesn't seem too bad. I have a friend that is paying 20% so this guy isn't top dollar but it's still significant.

I've been reading that professional hosting can increase revenues 10-30%. Is that bullshit? My thinking is, if a co-host can help me increase revenue 15% and I can claim the management costs as tax deductions, it should largely pay for itself.

Appreciate any insight from fellow owners.