{"id":742,"date":"2013-09-30T01:59:37","date_gmt":"2013-09-29T23:59:37","guid":{"rendered":"http:\/\/milke.fr\/Blog\/?p=742"},"modified":"2013-09-30T19:10:53","modified_gmt":"2013-09-30T17:10:53","slug":"la-cote-peruvienne","status":"publish","type":"post","link":"https:\/\/milke.fr\/Blog\/la-cote-peruvienne\/","title":{"rendered":"LA C\u00d2TE PERUVIENNE"},"content":{"rendered":"

Chers amis,
\nComme nous vous l’avons mentionn\u00e9 dans le dernier article, nous nous dirigeons dor\u00e9navant en direction du sud.
\nCet article relate notre descente du P\u00e9rou le long de la c\u00f4te.
\nNous d\u00e9couvrons que cette partie du pays est un long d\u00e9sert de 3000 km, parcouru par un ruban de bitume.
\nD’innombrables plages pars\u00e8ment le littoral et donnent l’opportunit\u00e9 \u00e0 de nombreux h\u00f4tels de toutes classes d’accueillir le touriste friand de soleil\u00a0et de sable fin.
\nDe temps \u00e0 autre, nous faisons une incursion en direction de la cha\u00eene des Andes pour y visiter des points int\u00e9ressants.<\/p>\n

Here we are back in Peru<\/b>. Initially we had planned 4 to 6 weeks for the whole country. But already our first visit from Lake Titicaca and Cusco all the way up north through the Andes had taken 6 week. Now our way down south along the coast will take another 4 weeks.
\nThe reason? Peru has just like Ecuador 3 distinct climate zones (jungle, Andes, coast), but is far bigger (3000km coast line!) and has uncountable archaeological sites of major importance. So to give justice to all this we will finally spend 2 full months in Peru (keep this in mind in case you plan to visit Peru :-<\/i>).<\/i><\/span><\/p>\n

Background<\/i><\/b>: Peru\u2019s coast is very drye compared to the humid Jungle in the east and the semi dry Andean region. In fact it is a desert like area with rocks an sand interrupted by green oasis like areas where big amounts of fruits and vegetables are grown and big cities thrive. Despite this dry climate most of Peru\u2019s population lives along the coast line and traffic is much denser here.
\nPeru\u2019s coast itself is a huge 3000km long beautiful beach where you can find uncountable beach resorts from romantic simple palm leave covered bamboo sheds to beautiful 5 star luxury hotel & spas. \u00a0<\/i><\/span><\/p>\n

Passage de la fronti\u00e8re \u00e0 Huaquillas <\/b>en milieu de matin\u00e9e.
\nApr\u00e8s avoir pass\u00e9 l\u2019immigration, nous d\u00e9couvrons que pour faire la sortie du v\u00e9hicule du territoire \u00e9quatorien, il faut retourner \u00e0 Chacras<\/b>, qui se trouve \u00e0 une dizaine de kilom\u00e8tres avant la fronti\u00e8re.
\nLes formalit\u00e9s enfin termin\u00e9es, nous continuons notre route le long de la c\u00f4te p\u00e9ruvienne.
\n
\nOur visit of Perus coast:<\/strong> Once we got through all the paperwork at the border between Ecuador and Peru we drive several hundred km south\u00a0and spend several nights at the coast until we reach a little village named <\/span><\/i>Chasquitambo<\/b><\/span> where we will spend 2 days with the lovely family of a friend in Switzerland.<\/span>
\nLittle side note: at the border we find out that the formalities for the car are done in a village 10km before the border and we have to drive back. Not very practical and not well post signed but all the locals seem to know. Only foreigners do the extra miles. At the customs for the car we meet a French couple that is going through the same loop as we\u2026\u00a0<\/span>
\n
\n<\/b><\/i>Nous faisons escale \u00e0<\/b> Zorritos<\/b>, dans un camping en bord de mer.
\nTr\u00e8s jolie plage dont nous sommes les seuls occupants.
\nNous en profitons pour faire une petite baignade avant la tomb\u00e9e du jour.
\n<\/i>First night back in Peru right on a beautiful beach:<\/i><\/span>
\n\"010\"<\/a><\/p>\n

Le lendemain matin, d\u00e9part sous la pluie d\u00e8s le petit d\u00e9jeuner termin\u00e9.
\nJourn\u00e9e de 500 km qui s\u2019ach\u00e8ve par une nuit pass\u00e9e \u00e0\u00a0Playa Milagro, pr\u00e8s de Pacasmayo.
\n<\/b>Il y a longtemps que je ne vous ai pas fait le coup du coucher de\u00a0soleil !
\nSecond night at the beach on our way along the coast:<\/i><\/span>
\n\u00a0<\/b>\"014\"<\/a><\/p>\n

Nous continuons \u00e0 rouler le long de la c\u00f4te et nous arr\u00eatons \u00e0 Huanchaco<\/b>, pr\u00e8s de Trujillo.
\nVillage de p\u00eacheurs dont les embarcations sont faites de de papyrus.
\nHuanchaco with traditional papyrus boats, 3rd overnight stop along the coast:<\/i><\/span>
\n\"022\"<\/a><\/p>\n

P\u00eacheur de retour \u00e0 la plage. And this is how the boats are used still today:<\/span><\/em>
\n\"020\"<\/a><\/p>\n

Nous allons maintenant quitter la c\u00f4te et nous rendre dans un village de campagne situ\u00e9 dans les Andes, du nom de Chasquitambo.
\n<\/b>C\u2019est l\u00e0 qu\u2019habite la tante d\u2019une connaissance p\u00e9ruvienne vivant en Suisse.
\nNous passons une premi\u00e8re soir\u00e9e fort sympathique en compagnie de la famille.<\/p>\n

Le lendemain matin, d\u00e8s 06h30, nous partons avec Esperanza (la tante) \u00e0 Huayllapampa<\/b>, village ou r\u00e9side sa famille.
\nUn peu moins de 3 heures de route plus tard, nous sommes \u00e0 3000m\/mer.
\nNous commen\u00e7ons par rendre visite \u00e0 Aqueline<\/b>, sa s\u0153ur ain\u00e9e et \u00e0\u00a0leur maman.
\nElle nous invite \u00e0 prendre\u00a0un petit d\u00e9jeuner consistant, qui se compose d\u2019une boisson \u00e0 base de bl\u00e9 moulu m\u00e9lang\u00e9 \u00e0 de l\u2019eau chaude additionn\u00e9 de clou de girofle et cannelle et d\u2019une assiette de riz et petits pois avec un \u0153uf au plat par-dessus.
\n
\nOn the 4th<\/sup> day we finally reach Chasquitambo<\/b>, a village on the border of the Andes where we receive a super warm welcome from Esperanza, the aunt of our friend in Switzerland. <\/span>
\nThe next morning at 6:30hr we leave together with Esperanza direction Huayllapampa <\/b>to visit her family. After close to 3 hours drive on a small road up the mountains we reach the little village at around 3000m where people still live traditionally from farming.<\/span>
\nFirst thing upon arrival we visit Esperanzas Sister Aqueline and her mother, who invite us for a generous breakfast: porridge made from wheat, cinnamon and clove and a portion of rice and peas with fried egg. This may sound a heavy breakfast if you plan to spend a day in the office, but for a day in the fields is just the right thing \ud83d\ude42
\n<\/span><\/i>
\nEn plein petit-d\u00e9jeuner chez Aqueline<\/span><\/span>
\n<\/span><\/i>\u00a0\"034\"<\/a><\/p>\n

Rassasi\u00e9s, Esperanza et Aqueline nous invitent \u00e0 nous rendre \u00e0 la chacra <\/b>(domaine agricole) d\u2019Aqueline, accompagn\u00e9s par deux moutons, deux cabris n\u00e9s il y a deux jours et un petit chien. Nous r\u00e9cup\u00e9rons deux \u00e2nes en cours de route.<\/p>\n

So after breakfast\u00a0we take off together with Esperanza, Aqueline and a bunch of animals in the direction of\u00a0the fields to help with the “haba bean” harvest. (I think we are lucky that it is not potato harvest season as we first though;, beans are definitely easier work :-)).<\/i><\/span>\"037\"<\/a> \"045\"<\/a><\/p>\n

Une petite heure de marche plus tard, nous arrivons aux champs et aidons \u00e0 la r\u00e9colte d\u2019haricots (habas) que nous ramenons \u00e0 dos d\u2019homme. Here we are in action in the Haba bean field:<\/em><\/span>
\n\"56\"<\/a><\/p>\n

Il faut aussi traire la vache. While Aceline is taking care of the milk:<\/span><\/em>
\n\"050\"<\/a><\/p>\n

Et trier la r\u00e9colte. The work continues:<\/span><\/em>
\n\"57\"<\/a><\/p>\n

Le soir, nous sommes invit\u00e9s chez Leoncia<\/b>, autre s\u0153ur d\u2019Esperanza et son mari Fernando<\/b>.
\nAu menu, soupe aux p\u00e2tes et pommes de terre.
\nComme dessert, une pur\u00e9e de calebasse plut\u00f4t d\u00e9licieuse.
\nIn the evening we are invited for dinner with Esperanza’s other sister Leonica and her husband Fernando. After the day in the fields the soup and the pumpkin desert are extra delicious!<\/span><\/em><\/p>\n

Leoncia aux fourneaux. Leonica prepare dinner for us:<\/span><\/em>
\n\"002\"<\/a><\/p>\n

Le repas est servi. In the evening the temperature drops quite a bit, and the hot soup is just perfect:<\/span><\/em>\"003\"<\/a><\/p>\n

Nous passons la nuit au village et t\u00f4t le lendemain matin nous retournons \u00e0 Chasquitambo.
\n<\/b>Merci \u00e0 toute cette famille de nous avoir permis de vivre ces deux jours au rythme de la vie \u00e0 la montagne.
\nD\u00e8s notre arriv\u00e9e, nous prenons\u00a0cong\u00e9 d\u2019Esperanza et de sa famille et poursuivons notre route vers Lima.
\nEarly next morning we return to\u00a0Chasquitambo <\/b>and say goodbye to Esperanza. We leave direction Lima with a bag full of Haba beans, our mind full of pictures from the beatiful countryside and the heart filled with emotions from the super warm welcome from a whole family, who we hadn’t even known just 3 days ago!
\n<\/span><\/em>
\nLima\u00a0est la\u00a0capitale\u00a0et principale ville du\u00a0P\u00e9rou.<\/span>
\nAu milieu de la fa\u00e7ade maritime du P\u00e9rou sur l’oc\u00e9an Pacifique, Lima s’\u00e9tend sur les vall\u00e9es de trois fleuves\u00a0:\u00a0Rimac, Chill\u00f3n et\u00a0Lurin.<\/span><\/p>\n

Avec une agglom\u00e9ration d\u2019environ dix millions d\u2019habitants, Lima est la cinqui\u00e8me plus grande ville d’Am\u00e9rique latine, derri\u00e8re\u00a0Mexico,\u00a0Sao Paulo,\u00a0Buenos Aires et\u00a0Rio de Janeiro. Ses habitants s’appellent les\u00a0Lim\u00e9niens<\/i>\u00a0(Lime\u00f1os) ou\u00a0Lim\u00e9niennes<\/i>\u00a0(Lime\u00f1as).<\/span><\/p>\n

Lima fut fond\u00e9e le\u00a018 janvier 1535 par le conquistador espagnol\u00a0Francisco Pizarro, sous le nom de\u00a0\u00ab\u00a0la Ciudad de los Reyes\u00a0\u00bb<\/i>\u00a0(\u00ab\u00a0la Cit\u00e9 des Rois\u00a0\u00bb).<\/span><\/p>\n

Elle\u00a0est le c\u0153ur commercial, financier, culturel et politique du P\u00e9rou, tout en concentrant deux tiers de l\u2019industrie, en relation avec le plus grand a\u00e9roport du pays\u00a0: l’a\u00e9roport international Jorge\u00a0Chavez<\/span>\u00a0desservant les principales villes d\u2019E<\/span>urope, des\u00a0Etats Unis et d’Am\u00e9rique latine.<\/span><\/p>\n

Lima\u00a0<\/strong>is Perus capital city. It\u00a0has 10mio inhabitants and\u00a0is the 5th biggest city of South America. Our visit in Lima\u00a0turns out to be much nicer than we had expected. Apart from huge chaotic suburbs, Lima has a beautiful historic centre, several pleasant and quite green quarters and a wonderful promenade all along the coast. We enjoy the city live, go to the cinema, test several excellent restaurants and leave quite some money in a sophisticated supermarket and german bakery for excellent cheese, bread, meat, wine, chocolate and other delicious snacks…\u00a0<\/span><\/p>\n

Apr\u00e8s un bref s\u00e9jour dans la ville durant lequel nous visitons le quartier historique ainsi que celui de Miraflores, c\u2019est toujours le long de la c\u00f4te d\u00e9sertique que nous allons jusqu\u2019\u00e0 la\u00a0\u00ab\u00a0R\u00e9serve nationale de Paracas\u00a0\u00bb.
\n<\/b>C\u2019est une zone prot\u00e9g\u00e9e situ\u00e9e dans la province de\u00a0Pisco\u00a0depuis 1975.
\nLa r\u00e9serve fut cr\u00e9\u00e9e afin de prot\u00e9ger les diverses esp\u00e8ces\u00a0floristiques et fauniques\u00a0qui vivent en milieu aquatique ainsi que dans le d\u00e9sert de\u00a0Paracas.<\/p>\n

Situ\u00e9e dans une des zones les plus d\u00e9sertiques de la c\u00f4te p\u00e9ruvienne, la r\u00e9serve s\u2019\u00e9tend sur une superficie de 335 000 hectares desquels 217 594 sont situ\u00e9s dans l\u2019Oc\u00e9an Pacifique. La p\u00e9ninsule de Paracas se trouve dans une zone maritime exceptionnellement riche o\u00f9 les courants marins extr\u00eamement froids ( courant de Humboldt) produisent une grande abondance de\u00a0plancton\u00a0qui sert \u00e0 nourrir les poissons, les crustac\u00e9s et les mollusques.<\/p>\n

Les \u00ab\u00a0\u00eeles Ballestas\u00a0\u00bb<\/b>, au large du village de Paracas repr\u00e9sentent l\u2019endroit phare de la r\u00e9gion.
\nLes habitants y vivent du tourisme en emmenant les visiteurs aux \u00eeles en bateau rapide et aussi de la p\u00eache.<\/p>\n

Our next stop south of Lima is the National Reserve of Paracas<\/strong>, also called “small Galapagos<\/strong>” due to its large number of birds and marine mammals.<\/span><\/em>
\nThe reserve covers a part of the coast, the Ballestas islands<\/strong> and over 200 000 hectares of Pacific Ocean. The exceptional high density and variety of animas can be explained through the cold southern Humbold current that contains a very high amount of plancton, which feeds fish and other small animals, which in turns feeds mammals and birds. In general one can say the colder the water the more oxygen it contains and the more plancton can grow in it. In years of El Ni\u00f1o where the water temperature rises significant the plancton density increases drastically and\u00a0leads each time to the death of over 50% of the see lion and penguin population.<\/span><\/em>
\n\"027-001\"<\/a><\/p>\n

Elles constituent une v\u00e9ritable r\u00e9serve ornithologique o\u00f9 cohabitent de multiples colonies d\u2019oiseaux marins et un grand nombre d’Otaries. As many other tourists, we take one of the local speed boats to visit the islands with its huge bird colonies, see lions and penguins.<\/em><\/span>
\n\"022-001\"<\/a> \"034-001\"<\/a> \"035\"<\/a> \"043\"<\/a><\/p>\n

Durant des si\u00e8cles, cette zone insulaire va accumuler tout naturellement de grandes quantit\u00e9s de\u00a0guano\u00a0sur son sol. Au\u00a0XIXe\u00a0si\u00e8cle, l\u2019\u00e9conomie du\u00a0P\u00e9rou\u00a0en tirera profit, avec des extractions jusqu\u2019\u00e0 30 m\u00e8tres de profondeur, en exportant le guano comme engrais vers l\u2019Europe et l\u2019Am\u00e9rique du nord. Depuis le milieu du\u00a0XXe\u00a0si\u00e8cle, l’extraction y est r\u00e9glement\u00e9e, proc\u00e9dant par campagnes de ramassages organis\u00e9es. On y estime, actuellement, une production de plus ou moins 1000 tonnes de guano annuels pr\u00e9lev\u00e9s tous les 7 ans. En dehors de cette p\u00e9riode, un gardien contr\u00f4le la r\u00e9serve.
\nDuring the boat trip we also learn that the immense number of birds creates the Guano<\/strong> fertilizer, which is harvested every 7 to 8 years on each island and is then sold at 1$ per kg mainly to the UK. During the last century this contributed up to 80% of Peru’s export income but is nowadays significantly reduced due to the fishing industry that has caused a drastic reduction of the number of birds (from over 30 mio down to several 100’000 in the area of Paracas).<\/span><\/em><\/p>\n

Prochaine \u00e9tape, une oasis du nom de \u00ab\u00a0Laguna Huacachina\u00a0\u00bb,<\/b> pr\u00e8s d\u2019Ica.
\nEndroit magnifique, nich\u00e9 au milieu de grandes dunes de sable.
\nWe now drive land inwards to visit a curios little oasis<\/strong> called Huacachina\u00a0<\/strong>in the middle of the desert. Are we in\u00a0Africa?<\/em><\/span>
\n\"072\"<\/a>\"074\"<\/a><\/p>\n

Nous d\u00e9couvrons \u00e9galement un h\u00f4tel magnifique qui nous fait craquer.
\nNous d\u00e9cidons de faire une infid\u00e9lit\u00e9 \u00e0 notre Azala\u00ef bien aim\u00e9 et \u00a0prenons une chambre \u00e0 la \u00ab\u00a0Hosteria Suiza\u00a0\u00bb<\/b>, qui dispose d\u2019un espace piscine, jardin, restaurant,\u00a0des plus agr\u00e9ables. For a little more comfort this time we take a hotel. Very pleasant to have a big bathroom and a swimming pool too!<\/span><\/em>
\n\"080\"<\/a><\/p>\n

Repos\u00e9s et tout propres, nous pouvons continuer notre p\u00e9riple.
\nEn route, nous nous faisons une petite visite \u00e0 une bodega afin d’am\u00e9liorer nos connaissances sur la boisson locale qu’est le Pisco.
\nNous sommes accueillis par le Aldo, le chef de production qui est aussi l’arri\u00e8re petit-fils du cr\u00e9ateur de la bodega, \u00e9migr\u00e9 Italien.
\nApr\u00e8s explications d\u00e9taill\u00e9es et d\u00e9gustation, cette boisson n’a plus de secrets pour nous.
\nSince we are in the area of Pisco\u00a0and<\/span> “Pisco Sour” is a ver popular drink here we definitely have to visit one of the Bodegas.\u00a0We are very lucky with our choice and Aldo the production manager and grand grand child of the founder of the Bodega Ocucaje takes a lot of time to do a special tour with us includiong tasting!<\/span><\/em>\u00a0\u00a0<\/span>
\n\"087\"<\/a> \"091\"<\/a><\/p>\n

Toujours le long de la c\u00f4te, nous allons maintenant\u00a0jusqu\u2019\u00e0 Nasca, c\u00e9l\u00e8bre pour ses fameuses lignes trac\u00e9es dans la pampa par les peuplades de la\u00a0civilisation du m\u00eame nom qui est une culture pr\u00e9-inca\u00efque\u00a0du sud du\u00a0P\u00e9rou qui se d\u00e9veloppa entre -200 et 600 apr\u00e8s J-C.<\/p>\n

D\u00e9couverts en\u00a01926, les\u00a0g\u00e9oglyphes de Nasca<\/b>\u00a0sont de grandes figures trac\u00e9es sur le sol, souvent figuratives, parfois longues de plusieurs\u00a0kilom\u00e8tres, qui se trouvent dans la pampa.\u00a0Le sol sur lequel ils se dessinent est couvert de cailloux que l’oxyde de fer\u00a0a color\u00e9s en\u00a0gris. En les \u00f4tant, les\u00a0Nascas ont fait appara\u00eetre un\u00a0sol gypseux\u00a0plus clair, d\u00e9coupant les contours de leurs images.<\/p>\n

C\u2019est \u00e0 bord d\u2019un avion que nous d\u00e9couvrons ces figures surprenantes, toujours tr\u00e8s visibles 2000 ans apr\u00e8s leur cr\u00e9ation.
\nOnly a couple of hours further south lay the the mysterious “Nasca lines” which the Nasca people have carved into the ground \u00a0between -200 BC and 600 AC. Several theories exist why these figures were created (representing a calendar, serving religious rituals, etc) but nothing is certain. Due to the large size of the figures you really need to get on a plane and this is also how the lines were discovered in only 1926 still very visible 2000 years after their creation.\u00a0\u00a0<\/span><\/em><\/p>\n

Le colibri. The Colibri:<\/span><\/em>
\n\"111\"<\/a><\/p>\n

Bon, d’accord ! on ne\u00a0le voit pas tr\u00e8s bien.
\nLe voici d’un peu plus pr\u00e8s. Ok, we first have to dive a little closer (better not to be easily see sick here…):<\/span><\/em>
\n\"113\"<\/a><\/p>\n

L’astronaute. The “Astronaut”:<\/span><\/em>
\n\"103\"<\/a><\/p>\n

Le singe. The monkey:<\/span><\/em>
\n\"105\"<\/a><\/p>\n

Apr\u00e8s ces magnifiques paysages, c’est Arequipa qui retient notre attention pour les quelques jours \u00e0 venir.
\nArequipa<\/b>\u00a0est la capitale de la\u00a0r\u00e9gion p\u00e9ruvienne\u00a0du\u00a0m\u00eame nom, c’est aussi la deuxi\u00e8me plus grande ville du\u00a0pays.\u00a0Elle est situ\u00e9e \u00e0 plus de 2335 m\u00e8tres d’altitude, au pied du volcan\u00a0Misti, dans les\u00a0Andes\u00a0p\u00e9ruviennes. Elle est surnomm\u00e9e\u00a0La cit\u00e9 blanche, du fait que les maisons de l’\u00e9poque coloniale ont \u00e9t\u00e9 construites avec des pierres volcaniques de cette couleur.<\/p>\n

Further down south, we reach<\/em> Arequipa<\/em><\/strong> the second biggest city of Peru<\/em>. Created\u00a0around 1500 Arecipas historical centre shows the typical colonial architecture. In addition it is build from a splendid white volcanic stone and is\u00a0therfore\u00a0called the “white city”.\u00a0\u00a0Built\u00a0at 2300m Arequipa has a very pleasant climat with 350 days of sunshine during the year. Thanks to the river Chili, the area is very fruitful and\u00a0many vegetables and fruits are grown here.
\nArequipa is also known for the cloister Santa Catalina and the extremely deep Colca canyon with its big condors.<\/span><\/p>\n

La plaza des Armas. The main Plaza:\"034-002\"<\/a><\/span><\/em><\/p>\n

Rue d’Arequipa. Typical colonial\u00a0street:<\/span><\/em>
\n\"037-001\"<\/a><\/p>\n

La place de nuit. The Cathedral by night:<\/span><\/em>
\n\"035-001\"<\/a><\/p>\n

Nous profitons de notre s\u00e9jour ici pour visiter le\u00a0couvent Santa Catalina.
\nLe couvent Santa Catalina a \u00e9t\u00e9 construit en\u00a01579. Sa surface est de\u00a020\u00a0462\u00a0m\u00b2. Il h\u00e9bergeait 450 recluses qui n\u2019avaient aucun contact avec le monde ext\u00e9rieur jusqu\u2019en\u00a01970.
\nLe couvent est si vaste qu\u2019il est semblable \u00e0 une ville avec ses rues, ses jardins, ses\u00a0clo\u00eetres\u00a0et ses parcs.
\nLe couvent est au centre de la ville d\u2019Arequipa, class\u00e9 au patrimoine mondial. Il a conserv\u00e9 son architecture originale du\u00a0XVIe si\u00e8cle.
\n
\n<\/em><\/span>The\u00a0cloistre Santa Catalina<\/strong> was created in 1579 only a few\u00a0years after the Spanish had arriver in this area.\u00a0due to its size of 20 462 m\u00b2 it is oftan refered to as\u00a0a city\u00a0inside the city with many\u00a0yards, 450 “bedrooms”\u00a0and even little roads.\u00a0In the early days, the\u00a0cloistre was known for a rather liberal style where wimen from rich families were allowed to bring their servants and even keep pets…
\n<\/em><\/span>
\nQuelques vues des all\u00e9es du couvent. The Cloistre is an example for 16th century colonial architecture:<\/em><\/span>\"047\"<\/a> \"059\"<\/a> \"051\"<\/a><\/p>\n

Un peu plus de 100 kilom\u00e8tres au nord-ouest d\u2019Arequipa se trouve Le\u00a0canyon de Colca<\/b>.
\nProfond de 3400 m, il \u00e9tait autrefois consid\u00e9r\u00e9 comme le canyon le plus profond du monde. Toutefois, il a \u00e9t\u00e9 d\u00e9montr\u00e9 depuis, qu’un canyon voisin, le\u00a0Canyon\u00a0de Cotahuasi<\/strong> \u00e9tait encore plus profond (3535 m).
\nLe\u00a0point culminant du canyon de Colca\u00a0se trouve\u00a0\u00e0 4350 m d’altitude et\u00a0au fond, coule\u00a0la\u00a0rivi\u00e8re du m\u00eame nom.<\/p>\n

In the north-east of Arequipa lays the canyon de Colca<\/strong>. With 3400m it is world wide the 2nd deepest canyon. Despite its high altitude (highest point at 4350m) the area around the canyon is very fruitful\u00a0and the Inca had created one of their largest terrace areas here, which is still in use today:<\/span><\/em>\"026\"<\/a><\/p>\n

Le point le plus visit\u00e9 est le mirador “Cruz del Condor” The most popular spot of the canyon is the\u00a0point “Cruz del Condor”.<\/span><\/em>
\nJustement, en voil\u00e0 un ! And we were also Lucky to see several ones. The wings are over 3m wide!<\/span><\/em>
\n\"023\"<\/a><\/p>\n

Notre visite du P\u00e9rou, qui nous aura pris au total pas moins de 10 semaines, se termine ici.
\nNous allons passer au Chili d\u2019ici deux jours et commencer par San Pedro de Atacama.<\/strong><\/p>\n

Merci encore \u00e0 ceux et celles qui alimentent le site avec leurs commentaires ou nous envoient leurs sympathiques messages par courriel.
\nC\u2019est toujours pour nous un grand plaisir de vous lire.<\/p>\n

A bient\u00f4t pour le prochain article qui traitera du nord du Chili et probablement du Paraguay.<\/p>\n

After finally 2.5 very rich months in Peru we will cross the border to Chili in a few days. On the list for the next months are Chili, Paraguay, Argentina and Patagonia. Today our main task is to find a location where we can fill our gas bottle. From experience we know that this can take easily half a day… There after we will leave Arequipa direction Chile. <\/span><\/em><\/p>\n

Amiti\u00e9s \u00e0 toutes et tous.
\nMilke<\/p>\n","protected":false},"excerpt":{"rendered":"

Chers amis, Comme nous vous l’avons mentionn\u00e9 dans le dernier article, nous nous dirigeons dor\u00e9navant en direction du sud. Cet article relate notre descente du P\u00e9rou le long de la c\u00f4te. Nous d\u00e9couvrons que cette partie du pays est un … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-742","post","type-post","status-publish","format-standard","hentry","category-blog"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/posts\/742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/comments?post=742"}],"version-history":[{"count":16,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/posts\/742\/revisions"}],"predecessor-version":[{"id":787,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/posts\/742\/revisions\/787"}],"wp:attachment":[{"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/media?parent=742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/categories?post=742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/tags?post=742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}