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Canadian Rockies Adventure - Day Five
Wednesday, June 28, 2000
Keith was disappointed that our room did not overlook the lake, but we still had a nice view of the mountains. Since our luggage had yet to be delivered, we changed into shorts and explored the hotel. The structure was 100 years old, and had the appearance of a large Swiss chateau in the Alps. The bar on the bottom level had an outdoor cafe which overlooked the lake, and we chose to sit outside on yet another gorgeous day, with a view of the lake. It is impossible to describe the view, so we suggest you check some of our pictures. The lake is a stunning emerald color, surrounded by snow-topped mountains. The Chateau sits at one end of the lake. The view took our breath away. We felt as though we could sit for hours and gaze at the lake. In all honestly, there is really not much to do in Lake Louise except to look at the lake and to climb mountains (if you are into the more extreme sports); that is why we recommend staying at this fine hotel. The rooms here were not air-conditioned either, although there was a ceiling fan and our room, which was on about the 6th floor, was considerably cooler than our accommodations in Jasper. The staff again noted how spectacular and unusually warm the weather was for the last week of June.
We did have some complaints about the relationship Rocky Mountaineer had with hotels at Lake Louise, and we expressed our comments to our travel agent. We were dropped off at the hotel with no instructions other than what we had on our itinerary (which told us nothing but the pick-up time the following day). Our very informative tour guide surprised us by telling us another operator would be taking over our tour from here. We talked to the front desk and the other tour operator, but no one seemed to know anything about our Rocky Mountaineer group. We learned those at the other hotels on our tour had the same problem. We are hopeful that Rocky Mountainer will correct this problem for future tours.
We decided to eat dinner in a Swiss restaurant at the Chateau called Waliser Stube. Unfortunately, there were no openings
until 9:30, so we killed some time in the lobby bar, and had some wine and cheese. Our dinner was very good. Lori had
shrimp cocktail and gruyere cheese fondue. Keith had the Cleopatra salad and the veal fondue. He was presented with a
large bowl of uncooked veal (close to a pound). The fondue was a sizzling broth over a burner for cooking the veal. There
were 7 sauces to dip the veal in once it was cooked: mustard, curry, 3 peppercorn, garlic, Spanish, horseradish, and
bearnaise. Keith loved it, and saved no room for the accompanying potatoes. We had another bottle of local dry Riesling.
We went back to our room after dinner and again slept very soundly.
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