Price: From $10,990Stay: 16 nights
Travel Dates: Friday 24th of August 2018 until Wednesday 12th of September 2018
Description: French Flair with Chelsea Winter - from $10990* per person (with Trafalgar).
Pop the cork for a sparkling encounter with Paris and travel to the most charming villages France has to offer.
Journey through the romantic Loire Valley to a healthy helping of Bordeaux, to Carcassonne with its enchanting city walls, marvelling at Avignon’s famous bridge and meandering along Pont du Gard. Soak up the glamour of Monaco before a final fling in Milan, the world’s fashion and design capital.
Unbeatable Features
- Economy class return airfares with Singapore Airlines. Opportunity to upgrade to Premium Economy and Business Class (limited seats on Singapore Airlines).
- Singapore stopover for one night, including half day sightseeing.
- 15 night Trafalgar custom-made itinerary travelling through France and into Northern Italy staying in hand-picked 4 star hotels in twin bedded rooms with private facilities.
- “Be My Guest” (BMG) highlight meals in the Loire Valley including wine tasting at a picturesque 17th century chateau and in a converted historical mill on the banks of the River Sorgue.
- Buffet breakfasts daily (16).
- Lunches in Paris and Aix en Provence.
- Three course dinners (10) in local restaurants and hotels including a welcome and farewell dinner.
- Services of an expert Trafalgar Travel Director in France and Italy.
- Local Specialists in Paris, Giverny, St Malo, Carcassonne, Arles, Milan.
- Travel by luxury air-conditioned coach with reclining seats. VOX audio system throughout, WiFi on coach (where available).
- Group Airport transfers in Singapore, Paris and Milan.
- Tips and gratuities to the Travel Director and Driver in France and Italy.
- All hotel service charges, local taxes, baggage handling in hotels (one bag only) and hotel tips (excluding Singapore).
- Wallet containing comprehensive travel documents.
For itinerary and more details on this tour contact the MSCTravelDesk here
