I have been writing posts about the towns along the white cliffs of the Alabaster Coast (Côte d'Albâtre) and I thought I would provide a little overview and some practical information on how to get there from Paris. The Pays de Caux is a plateau of Upper Cretaceous chalk, like that which forms the North and South Downs in southern England. It forms a rough triangle from Rouen and Le Havre on the Seine, to the south, to Dieppe in the north. The name caux is Norman for calcium carbonate or chalk and the white cliffs of the Alabaster Coast are the result of sea erosion of the plateau on the edges. The area is covered with large farms and dotted with mostly small but beautiful towns.
After writing about caviar, I really got hungry and we decided to go down to Petrossian at the Bellagio Casino for an elegant lunch. It is a nice little restaurant, tucked in near the check-in desk for the Bellagio. A great place for people watching and with the live piano most of the time you feel like you are in your own little world. My two favorite places for caviar in Las Vegas are Petrossian and Red Square at Mandalay Bay, there they have really great frozen vodka. Petrossian is also the place to go for high tea in the afternoon if you are in the mood.