The Continental Breakfast

I always had the British view on the "continental breakfast" - a sticky danish and a stale croissant instead of a real breakfast of Bacon and Eggs. Well I got an education this morning at the Ibis hotel at Charles de Gaule airport. Stations were set up for Croisants: large, small, chocolate, fruit, all fresh and melting in the mouth; Breads: Rye, whole wheat and traditional French, all baked locally within the last few hours: Ham and chesse: a variety of great French cheeses, delicate hams and Spannish tortillas: Fruit: Pineapple, melon, etc, with different yogurts. All this with a variety of cereals, juices, and coffees. The place was packed with locals so it was obviously the place to come. I am a convert. Well stocked up for my flight to Douala today.