Your calls always answered within 5 rings.
Keep on doing what you do best
Everything was planned to precision and went smoothly. An exceptional holiday and service provided
I have been using your company for over 10 yrs and have no regret. Nice staff and good approach with listening skills.
Michael very helpful
Once again Darryll at DialAflight and his team delivered what they promised. The flight, hotel and all other information were spot on.
I had a wonderful time. Brought back so many memories. Thank you
Advise any clients leaving from BHX that they need plenty of time to get up to departure gates and through security. It was a shambles there on the day that I flew out.
Hassle free, thank you.
Always satisfied with service. Daniel knows exactly what is right for me and I appreciate the time he takes to help me through all the decisions. Wouldn't go anywhere else
Yet again Edward kept us informed up until the day we left, phoning several times to enquire and confirm things. Well done
You are so much better to book with. We appreciated the personal attention, the care, the way we could phone with queries as they arose. We will certainly recommend and use your services again. It is a joy to speak to your staff at the end of the line!
As usual. Fantastic holiday. Thank you Des for all your help and support arranging supporting and recommending this fabulous hotel.
As always I have nothing but praise for your service. I will be back and am also spreading the word!
Nicky made the whole process a breeze. Top class customer service.
Poor service from Etihad airlines on 2 of 4 flights tarnished this trip. Still awaiting a response from Etihad
Excellent customer service
Have been using DialAFlight for 20+ years. Always excellent service. Travis in particular is always so helpful and makes you feel you're his only client.
Thanks for the advice and guidance!
Billy has exceeded our expectations.
Great to have the pick up at the airport
Arthur was so helpful he went above and beyond to ensure we had a good holiday. Highly recommend.
incredible service as always. Thank you Dexter
Can not thank you enough for your wonderful service. I have given your number to my friends and family. Highly recommended
I had loads of issues due to flight cancellation but no fault of DialAFlight
It was 5 star all the way
Always recommending you to our friends
Helpful and dependable as always
Everything was great from booking our holiday to arriving back home. Special thanks to Helen Jones for taking care of it all, great job.
As usual, the whole process was made easy and we received excellent service from DialAFlight. Continue to recommend to everyone!
Kennedy is a pleasure to deal with and always gives us the best advice on the UAE products.
Lyon makes you fat - or can do if you don't follow the advice of celebrity chef Raymond Blanc. I happen to be travelling on the inaugural Eurostar service from London to Lyons in the company of the Michelin-starred owner of Le Manoir aux Quat'Saisons.
He's a passionate ambassador for Lyonnais cooking, with good reason.
France's third largest city has a staggering 16 Michelin-starred restaurants and stupendous food markets - as well as Paul Bocuse, France's most celebrated chef, who is still - at 89 - turning out the very finest quenelles de brochet, a delicate mousseline of local freshwater pike.
But how to avoid getting fat? 'Never eat the whole head of a cow,' says M Blanc. 'Concentrate on a few parts, like the ears.'
I soon find myself dining on food cooked by a master of Michelin cuisine, Anthony Bonnet, head chef at my hotel, the Cour des Loges.
In the candlelit courtyard restaurant M Bonnet suggests a menu de dégustation. Fresh asparagus accompanied by a buttery oyster broth. Then exquisite cod, infused with cinnamon. The pink lamb and rosemary is swirled with wild hazelnut oil.
Cheese follows - including cellar-aged tomme from the nearby mountains, and a sticky Burgundian epoisses.
The next day I visit Les Halles Paul Bocuse, the food market. I've come to have a cooking lesson with chef Philippe Lechat, but first he offers me a tour of the various stands. Stallholders here are sages whose advice is received with as much reverence as if dispensed by an Old Testament prophet.
Back at Philippe's class, he sets me to work on a fresh tuna and mango timbale, showing me how to chop, de-seed and then rub the vanilla into the tuna until we have a mixture that tastes like some heavenly Pacific island.
There's more to Lyon than food. There's the cobble-and-clock-tower old town; the city art gallery (with Picassos and Matisses) and the startling new Confluence Museum. There are boat trips along the city's two rivers, and trendy rooftop nightclub Sucre.
The city also has homespun bistros, where Lyonnais cuisine was born.
There's blood sausage, cow's feet and pig muzzle, terrines, pickled herrings and flageolet bean salads.
Tomorrow I've booked myself into another Michelin-starred restaurant. Lunch is unlikely to be cow's feet or even cow's ears. But if it is, they'll doubtless be carefully balanced with Chablis, cream and an artful twirl of citrus.
First published in the Mail Online - October 2015
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