A common man marvels at uncommon things. A wise man marvels at the commonplace. CONFUCIUS

Friday, 3 October 2014

Day 28: Besançon

The next day I explored Besançon, stopping one more night at the Foyer des Jeunes Travailleurs. This is a view across the river Doubs from the Citadelle.

Besançon and the top of the cathedral tower. 

In Besançon's covered market. As you can see, they take cheese very seriously here.

Besançon. The tramlines are quite new, and the trams were being road tested while I was there. They were fully functioning, but no passengers were allowed on board for the moment. Ghost trams!

Inside the neoclassical, 18th-century church of Saint Mary Magdalene.

An old part of Besançon which had not been tarted up.

Chimneyscape in the Besançon backstreets.

9 comments:

George said...

Nice images, Robert. You must be getting pretty close to Switzerland at this point. Looking forward to reading about your traverse of the Alps.

pilgrimpace said...

Besancon and Birmingham. Both have brand new ghost tramlines and eighteenth century baroque cathedrals ;-)

Ruth Mowry said...

I'm fascinated by the patterns of the cheeses and the architecture!

The Solitary Walker said...

Thanks, all three. Switzerland in 4 days...

Donna said...

Lovely!

The Solitary Walker said...

Hi Donna, and welcome!

Rachel Fox said...

Why are the signs in the cheese cabinet Xmas tree shaped? Is it a local tree? Name of the cheese shop?

The Solitary Walker said...

Oh, such a lot of questions, Rachel. I think it's just an ordinary pine tree — one of the common trees in the area. Am not aware of any deeper meaning. And as for the shop, it's one of the many stalls in Besançon's fantastic covered food market — don't know the name, but I think you were joking!

Anonymous said...

Hello Rachel! :)
First, excuse my poor english...
I'm french ans I live in Besançon, so I can answer your question about the Xmas tree on the cheese:
This cheese is made with the milk of cows wich are living in the moutains close to Besançon, amongst pine trees. The cheese is also ripened in boxes made with pine tree wood bark.