Once we left Paris, we had an interesting variety of breakfasts. In Caen, the Kyriad Hotel had a great variety of rolls, cheeses, sliced meats, cereal, and granola. They had juice dispensers instead of juice poured out of pitchers, which was more institutional than quaint. And they even had hot chocolate powder. Amusingly, the hot chocolate mix was Nesquick! I also remember a basket full of fresh fruit. Bananas were a luxury and disappeared the fastest. Although the variety and quality of the breakfast was best, we did have a few complaints about the hotel in general. The biggest issues were that the beds were very uncomfortable and that the hotel had made a schedule of when individuals could come in and eat. The breakfast room was not large enough to accommodate our 40-person group, so the group was split in half. When three ladies came into the room at 8:55, the person taking care of the kitchen told them they had 5 minutes to eat. Considering the website and other information said breakfast did not end until 10 and these ladies were at the end of the group, being so difficult about the range of time for eating seemed unnecessary.

Although many hotels said they had a "buffet breakfast," it more closely resembled a continental breakfast with eggs compared to American breakfasts. However, we had the opportunity to experience a true French and Continental breakfast at our charming hotel in Dinan. We had a mini-baguette and a croissant with butter and jelly options, a glass of fresh orange juice, and a hot drink. This beautiful location focused on details and even had personalized china from Vileroy and Boch. Also, the owner had a bell in the back courtyard to ring when breakfast was served. We must have been sleeping hard because no one heard him ring the bell, but he insisted that he had done so.