Travel Tips

Radio Guest List–Auberge Saint-Antoine–November 5, 2011

Ever wonder what it would be like to spend the night in an igloo? Well, in Quebec’s Hotel de Glace (Ice Hotel) guests are smack dab in the middle of a frozen hotel complete with walls, seats, tables and décor made entirely of…that’s right—ice! Ice Hotel president and director Jacques Desbois joins Peter to discuss how such a structure came to be and how it is maintained year in and year out.

Peter also delves into Quebec’s food culture (there’s more than just maple syrup there) with local gastronome and co owner of Le Saint-Amour Restaurant, Jacques Fortier.

On Saturday, November 5, Peter Greenberg Worldwide Radio broadcasts from Auberge Saint-Antoine in Quebec, Canada.

Talk to Peter! Call in with your travel questions and more at 1-888-88-PETER (1-888-887-3837) or email peter@petergreenberg.com. (Write “ASK PETER” in the subject line.)

Guests include:

Mike Boyd, president/co-founder of Boyd Group International, talks with Peter about new trends in the airline industry and what to watch out for.

Jacques Fortier, co-owner of Le Saint-Amour Restaurant, explores what the Quebec locals like to eat and the shape of Quebec City’s culinary landscape.

David Mendel, president of Mendel Tours, breaks down the top things to do and go see while in Quebec and provides historical context of the region.

Mr. Regis Labeaume, Mayor of Quebec City, shares what he expects to see from Quebec City in 5-10 years.

Francois-Guy Thivierge, adventurer and professional mountaineer, explains why Quebec is a great place for adventure tourism and recounts some of his favorite rural destinations.

Simon Jacobs, director of the Morrin Centre, discusses the Literary and Historical Society of Quebec and Morrin College, the first English-language institute of higher learning in the city.

Roger Dow, president and CEO of the U.S. Travel Association, talks with Peter about what’s going on in the world of travel-politics and business.

Jacques Desbois, president and director of Hotel de Glace (Ice Hotel), explains how a hotel can be made entirely of ice and what it takes to put it all together.

Frederic Poitras and Jean-Claude Anto, co-owners of Le Cercle, share how they have successfully melded food and music together in their hip, new restaurant/gallery.

By Steve Breazeale for PeterGreenberg.com