{"id":801,"date":"2013-11-02T12:00:15","date_gmt":"2013-11-02T11:00:15","guid":{"rendered":"http:\/\/milke.fr\/Blog\/?p=801"},"modified":"2013-11-02T17:12:28","modified_gmt":"2013-11-02T16:12:28","slug":"nord-du-chili-et-sud-du-paraguay","status":"publish","type":"post","link":"https:\/\/milke.fr\/Blog\/nord-du-chili-et-sud-du-paraguay\/","title":{"rendered":"Nord du Chili et Sud du Paraguay"},"content":{"rendered":"

Le Chili s\u2019\u00e9tire sur 4.265 km du nord au sud. Il pr\u00e9sente une largeur maximale d\u2019\u00e0 peine 349 km \u00e0 Antofagasta, et ne devient qu\u2019une \u00e9troite bande de terre d\u2019un peu plus de 15 km \u00e0 Puerto Natales, compl\u00e8tement au sud du Chili.
\nAu vu de la longueur du pays, nous allons le fractionner en plusieurs articles.
\nAvec celui-ci, nous vous faisons d\u00e9couvrir la partie nord, entre Arica et San Pedro<\/strong> de Atacama.<\/strong>
\nDe l\u00e0, nous traversons l\u2019Argentine pour rendre visite \u00e0 nos amis Luis et Ann-Marie qui ont une r\u00e9sidence \u00e0 Asunci\u00f3n<\/strong> au Paraguay et avec lesquels nous passons une semaine de vacances.
\nNous en profitons pour d\u00e9couvrir un pays tr\u00e8s vert, ce qui nous apporte un changement agr\u00e9able apr\u00e8s les d\u00e9sertiques mais non moins magnifiques paysages andins travers\u00e9s depuis notre entr\u00e9e au Chili.<\/p>\n

Bonne lecture\u00a0!<\/p>\n

Chile is a ribbon of land situated between the Pacfic and the Andes. With 4265 km it is even longer than Peru but not more than 350km wide. From far north to far south the country embraces 39 latitudes and with this the climate changes significantly from the Atacama desert in the North to permanent glaciers at sea level in the South. The country has many beautiful areas and national parks. We are planning to spend many weeks here and will split our visit into several articles. <\/span>
\nThis one will be about the far north of the Country with the national park Lauca and the famous Atacama desert. It will also include our visit to Paraguay a very green and lush country which we enjoy much after the beautiful but very dry North of Chile. In Paraguay we will also spend a very enjoyable week with AnnMarie and Luis, friends form CH that have a beautiful house in the capital Asuncion.\u00a0 \u00a0\u00a0<\/span><\/i><\/p>\n

Hope you will enjoy the pictures!<\/i><\/span><\/p>\n

Petit arr\u00eat \u00e0 Arica<\/strong>, notre premi\u00e8re ville chilienne, pour faire quelques courses avant de mettre le clignoteur \u00e0 gauche et prendre la direction des Andes et de notre premier parc national.
\nLe \u00ab\u00a0Parque Nacional Lauca\u00a0<\/strong>\u00bb.
\nIl doit son nom au fait qu’il renferme la source du\u00a0Rio Lauca\u00a0<\/strong>et a \u00e9t\u00e9 cr\u00e9\u00e9 en 1981.
\nLe parc national abrite un joyau d’envergure, le\u00a0lago Chungara<\/strong>, l’un des lacs les plus hauts du monde car situ\u00e9 \u00e0 4\u00a0570\u00a0m\/mer.
\nIl abrite \u00e9galement sources thermales et lagunes avec des volcans enneig\u00e9s en toile de fond. Magnifique\u00a0!<\/p>\n

On the Border between Chile and all and all of its neighbour countries serious food controls are done. To avoid spreading of fruit flies and potential bacteria it is forbidden to bring a long list of products into the country including fruits, vegetables, raw meat, honey cheese, etc. From now on we will empty our fridge every time we change from one country to another. This time the custom guys are very friendly and the check is quickly done.
\nAs soon as we arrive on the other side of the border we quickly stop in Arica a friendly little town at the beach, to stock-up on fresh produce before climbing up to Lauca National park where for the next 4 days we need to live from what we carry with us.<\/i>
\n<\/i><\/span>The Lauca national park is situated around 4500m above sea and reveals stunning views on snow-capped volcanoes. It includes one of the world\u2019s highest lakes, several salt flats with flamingos and Guanacos and has due to high volcanic activity many hot springs.<\/span><\/i><\/p>\n

\"003\"<\/a><\/p>\n

Le volcan Parinacota, Parinacota <\/i>volcano:\"015\"<\/a><\/i><\/span>
\n\"011\"<\/a><\/p>\n

La \u00ab\u00a0Laguna Chucuyo\u00a0\u00bb<\/b>.\"013\"<\/a><\/p>\n

Nous passons aussi au Salar de Surire<\/b> ou de nombreux flamands roses ont \u00e9lu domicile. One more Salt flat with flamingos:<\/span><\/em>
\n\"022\"<\/a><\/p>\n

C\u2019est \u00e0 la pointe sud du salar que nous trouvons un petit lac fumant, les \u00ab\u00a0Termas de Polloquere\u00a0\u00bb<\/b>. C\u2019est l\u2019endroit id\u00e9al pour passer la nuit et d\u00e9j\u00e0 r\u00eaver au bon bain chaud de
\ndemain matin.
\nTemp\u00e9rature ext\u00e9rieure -04\u00b0C au petit matin, ce qui justifie le bonnet. Temp\u00e9rature de l\u2019eau
\n35\u00b0C.
\n\u201cPolloquere\u201dhot springs. Bonnet and bikini with early morning temperature of -4\u00b0C, and water temperature at 35\u00b0C\u00b0\u00a0: \"028\"<\/a><\/i><\/span><\/p>\n

Apr\u00e8s ces premiers paysages magnifiques, nous mettons le cap sur notre prochaine destination, San Pedro de Atacama.<\/strong>
\nSan Pedro de Atacama existe depuis bien avant l’\u00e8re Inca\u00a0alors qu’il \u00e9tait occup\u00e9 par les peuples\u00a0Atacama, qui y d\u00e9velopp\u00e8rent une civilisation avanc\u00e9e, produisant des c\u00e9ramiques et de la\u00a0vannerie.
\nLes Espagnols occup\u00e8rent la r\u00e9gion \u00e0 partir du XVI\u00e8me si\u00e8cle.<\/p>\n

After for cold but wonderful days in the Lauca park, we head again to warmer climates at San Pedro de Atacama, a friendly oasis village in the middle of the Atacama desert. Atacama is an enormous desert of 3000km2<\/sup> at an altitude of around 2500m and is said to be the driest desert in the world. Its lunatic landscape, its numerous volcanos, geysers and flamingo covered salt flats and its wonderful views of the night sky have turned San Pedro into one of the most touristy areas of Chile. Luckily we arrive just before the high season to see all these great things without the crowd!<\/i><\/span><\/p>\n

Le\u00a0salar d’Atacama<\/b>\u00a0est le\u00a0salar ou d\u00e9p\u00f4t salin\u00a0le plus grand du\u00a0Chili. Il est situ\u00e9 dans la r\u00e9gion d’Antofogasta<\/strong>, au sud de la ville de\u00a0San Pedro de Atacama<\/strong>, au pied des hauts volcans\u00a0Licancabur<\/strong>\u00a0et\u00a0Lascar<\/strong>. Il s’est form\u00e9 dans une d\u00e9pression\u00a0qui re\u00e7oit le\u00a0Rio San<\/strong> Pedro<\/strong>\u00a0et de nombreux ravins et ca\u00f1ons par o\u00f9 arrive l’eau depuis la\u00a0Cordill\u00e8re des Andes.<\/strong>
\nIl est aussi l\u2019un des plus grands gisements de\u00a0lithium\u00a0du monde. Celui-ci est exploit\u00e9 dans la partie sud du salar.<\/p>\n

Sa superficie est de l’ordre de 300\u00a0000 hectares, soit 3\u00a0000 kilom\u00e8tres carr\u00e9s.\u00a0Il se trouve \u00e0 une altitude de 2\u00a0500 m\u00e8tres approximativement.
\nSitu\u00e9 au sein du d\u00e9sert d’Atacama\u00a0, le plus sec de plan\u00e8te, l’air y est aussi extr\u00eamement sec, ce qui le rend parfaitement transparent, si bien que la vue s’\u00e9tend jusque de\u00a0l’autre c\u00f4t\u00e9 du salar, distant de 70 kilom\u00e8tres.
\nSous le salar se trouve un lac salin, cach\u00e9 par la cro\u00fbte solide de sel.<\/p>\n

Les alentours sont peupl\u00e9s de trois esp\u00e8ces de flamants\u00a0: le\u00a0flamand des Andes<\/strong>, le\u00a0flamand\u00a0du Chili\u00a0<\/strong>et le\u00a0flamand de James<\/strong>.<\/p>\n

San Pedro<\/strong> est le centre touristique du Nord du Chili. Le village est le point de d\u00e9part usuel pour les exp\u00e9ditions vers la\u00a0Cordill\u00e8re des Andes<\/strong>, le\u00a0Salar d’Atacama<\/strong>, les\u00a0geysers del<\/strong> Tatio<\/strong>, le village de\u00a0Toconao<\/strong>\u00a0et la\u00a0Valle de la Luna<\/strong>.<\/p>\n

Nous y passons 4 jours \u00e0 visiter ces diff\u00e9rents sites.<\/p>\n

San Pedro de Atacama.\"138\"<\/a> \"139\"<\/a> \"135\"<\/a><\/p>\n

La “Valle de la Luna”.\"066\"<\/a> \"063\"<\/a><\/p>\n

Les Geysers del Tatio \u00e0 06h00 du matin, altitude 4600 m\u00e8tres. Sunrise at the Tatio Geysers at 4600m: <\/span><\/em>
\n\"129\"<\/a> \"128\"<\/a><\/p>\n

L\u00e0 aussi, des thermes nous permettent de prendre un bon bain chaud. and yes! one more swim in hot springs:<\/span><\/em>
\n\"103\"<\/a> \"096\"<\/a>\"098\"<\/a><\/p>\n

En redescendant du site des Geysers, les vigognes sont au rendez-vous. E<\/span>arly morning intense colours:<\/span><\/em>
\n\"090\"<\/a> \"089-001\"<\/a> \"106\"<\/a><\/p>\n

La \u00ab\u00a0Laguna Cejar\u00a0\u00bb\"142\"<\/a><\/p>\n

Dans l’une des trois lagunes de cet endroit il est possible de s’y baigner.
\nEffet surprenant, nous flottons comme un bouchon, la concentration en
\nsel \u00e9tant proche de celle de la mer morte. Swimming is allowed in one of the lagunas. The super high salt concentration allows\u00a0us to float on the surface efforless.<\/span><\/em>
\n\"DSC09772\"<\/a><\/p>\n

De nombreuses d\u00e9pressions dues aux mouvements telluriques se sont form\u00e9es. Enormous potholes create stunning colour and shape effects: <\/em><\/span>\"149\"<\/a> \"148\"<\/a><\/p>\n

La “Laguna\u00a0Chaxa”.
\n\"077\"<\/a> \"073\"<\/a><\/p>\n

Habitants des lieux. Impressive how many animals live in this high salt concentration environment:<\/span><\/em>\"087\"<\/a> \"082\"<\/a> \"071\"<\/a> \"067\"<\/a><\/p>\n

Apr\u00e8s ces paysages sublimes, il est temps maintenant de prendre la direction du Paraguay.<\/strong>
\nAu d\u00e9part de San Pedro d\u2019Atacama, nous passons par le col de Jama<\/strong> \u00e0 4200 m\/mer pour rejoindre l\u2019Argentine et faire un arr\u00eat \u00e0 Salta.
\nLa route du col de Jama. More high plateau landscape when we cross the Andes to get to Chile:<\/em><\/span>
\n\"153\"<\/a><\/p>\n

Dans la descente du col, nous croisons un champ de cactus g\u00e9ants. Giant cacti:<\/span><\/em>
\n\"160\"<\/a> \"161\"<\/a><\/p>\n

C\u2019est ensuite la grande travers\u00e9e vers Resistencia<\/strong> avant d\u2019entamer la mont\u00e9e sur Asunci\u00f3n.<\/p>\n

Le Paraguay<\/strong> est un pays au relief peu accident\u00e9, o\u00f9 l’\u00e9levage bovin, l’exploitation de la for\u00eat (acajou, quebracho), le mat\u00e9, les plantations de tabac, de coton, de soja et de canne \u00e0 sucre constituent les principales ressources commercialisables.
\nLe pays est couvert de for\u00eats denses, il poss\u00e8de \u00e9galement des palmiers et quelques fleurs exotiques. Plus de 8000 esp\u00e8ces de plantes ont \u00e9t\u00e9 recens\u00e9es au Paraguay, parmi lesquelles environ 15% sont utilis\u00e9es comme plantes m\u00e9dicinales. Malheureusement, la situation se d\u00e9grade rapidement. Cet eldorado v\u00e9g\u00e9tal est gravement menac\u00e9 par la d\u00e9forestation. En dix ans, le Paraguay est devenu le quatri\u00e8me exportateur mondial de soja et un important producteur de b\u00e9tail, une croissance exceptionnelle mais au prix du saccage d\u2019une grande partie de l\u2019habitat des plantes.
\n
\nParaguay lays in the middle of South America and is together with Bolivia the only country without access to the sea. Its climate is subtropical and the large Parana river divides the country into the fertile east where most of the population lives and the arid west called Chaco. From the countries we visited Paraguay is the only country where the original language (here Guarani) is not diminishing and generally preferred over Spanish. <\/span>
\nCattle, timber, mate, tabac, cotton, soja and sugar cane are its main export products.<\/span>
\nA large part of the country is still covered in dense subtropical forest. Over 8000 plant species were identified here and roughly 15% are used for medical treatments. Unfortunately, deforestation, as in many other SA countries, is progressing rapidly. Within 10 years Paraguay has become world wide the 4th<\/sup>biggest soya exporting country and is an important producer of meat on the world market. This is an exceptional progression but regrettably on the detriment\u00a0of nature and little profit for the local population as the large farms are run by\u00a0international companies and need\u00a0little workforce\u00a0.\u00a0<\/span><\/i><\/p>\n

C’est le\u00a015 octobre, comme pr\u00e9vu avant notre d\u00e9part de Suisse, que nous arrivons chez nos amis Luis, Ann-Marie et leur fille Lillita\u00a0\u00e0 Villa Elisa<\/strong> au sud d\u2019Asuncion et passons une semaine de \u00ab\u00a0vacances\u00a0\u00bb dans leur magnifique propri\u00e9t\u00e9.
\nOctober 15 we arrive in Villa Elisa south of Asuncion where AnnMarie and Luis welcome us in their beautiful house for a week of \u201cholidays\u201d. Luis proves to be a perfect tour guide and gives us great insights to local culture, politics and culinary specialities! We even visit a Stevia production site!<\/span>
\n<\/i>\"DSC00003\"<\/a><\/p>\n

Nous en profitons pour faire un grand nettoyage de l\u2019Azala\u00ef afin qu\u2019il soit brillant comme un sou neuf pour affronter ces prochains 6 mois.
\nDon Luis nous fait aussi d\u00e9couvrir une partie de son pays ainsi que ses nombreuses sp\u00e9cialit\u00e9s culinaires.
\nWe also use the opportunity as a maintenance break for the Azalai: thorough cleaning inside and outside, motor service, repair of 2 tires that loose air, repair of the waste water tank valve.<\/i><\/span><\/p>\n

La banane se vend au r\u00e9gime au bord de la route. No point to come here if you only want to buy 3 bananas…<\/span><\/em>
\n\"DSC00009\"<\/a><\/p>\n

La Chipa, sorte de pain au manioc, fromage et anis est un incontournable du Paraguay. Chifp is a type of bread made from manioc flour and cheese. It is absolutely delicious and exists in many different versions.
\n<\/span>\"DSC00015\"<\/a> \"DSC00013\"<\/a>
\n<\/i>\u00a0<\/i>Les soir\u00e9es sont festives et la nourriture ne manque pas.<\/p>\n

We use the evenings to further experience the local food which is often prepared on the BBQ (asado). (Grilled) meat plays a very important role here (apparently Paraguay has more cattle than inhabitants!) and an evening with friends around the “asado” is a social event and given the warm evening temperatures it is very pleasant! And for once, the cooking is traditionally done by men \ud83d\ude42<\/span><\/em>\"DSC00001\"<\/a><\/p>\n

La Dorada et le Pacu, poissons du fleuve Paran\u00e1 que nous sommes all\u00e9s acheter directement chez le p\u00eacheur vont nous r\u00e9galer.\u00a0Delicious fish streight from the Paran\u00e1 river:<\/span><\/em>
\n\"DSC00002\"<\/a><\/p>\n

Apr\u00e8s cette semaine fort agr\u00e9able et sympathique, nous retrouvons notre Azala\u00ef et d\u00e9cidons de rester encore un peu au Paraguay.
\nNous partons vers le sud-est avec une premi\u00e8re \u00e9tape \u00e0 Villarrica o\u00f9 nous visitons la r\u00e9serve naturelle d\u2019Ybytyruzu<\/strong>.
\nSur le chemin, nous faisons un petit arr\u00eat au Salto Pa\u2019I<\/strong>.
\nUne petite chute suivie d\u2019un petit lac en fait un endroit tout \u00e0 fait charmant o\u00f9 l\u2019eau limpide et agr\u00e9ablement temp\u00e9r\u00e9e nous invite \u00e0 nous y baigner.
\nAfter this pleasant week we have a hard time to leave, but AnnMarie and Lill-Anahy have to return to work\/school and we have to continue our initnerary (I think we have the best option \ud83d\ude42
\nWe continue our visit of Paraguay with the nature reserve Ybytyruzu. The beatiful reserve reminds us a little of the suisse Prealps. Small hills covered in lush vegetation and many cows. It is easy to understand why several groups of german settlers came to this area during the last century.
\nInside the reserve there are several waterfalls and rivers that invite for a swim. Excellent! For the first time in our whole trip it is\u00a0very hot and we don’t really need hot springs :-).\u00a0<\/span><\/em><\/p>\n

\"DSC00022\"<\/a> \"DSC00033\"<\/a><\/p>\n

Rencontre avec un habitant du lieu. W<\/em>ith almost 20cm this is the biggest toad I have ever seen:<\/em><\/span>
\n\"DSC00038\"<\/a><\/p>\n

Reflets.
\n\"DSC00042\"<\/a> \"DSC00043\"<\/a><\/p>\n

Magie de la nature. Feathers or flours?<\/span><\/em>
\n\"DSC00050\"<\/a><\/p>\n

Nous remontons ensuite la piste de terre rouge jusqu\u2019au Cerro Akati<\/strong> pour y passer la nuit.
\nD\u00e8s 05h00 le lendemain matin, nous sommes r\u00e9veill\u00e9s par des \u00e9clairs z\u00e9brant le ciel.
\nBranle-bas de combat, il nous faut absolument redescendre la piste avant l\u2019orage car elle deviendrait tr\u00e8s vite impraticable.
\nLa pluie s\u2019installe petit \u00e0 petit lors des 17km du parcours et \u00e0 peine arriv\u00e9s en bas, nous sommes accueillis par un v\u00e9ritable d\u00e9luge.
\n
\nRefreshed we continue the dirt road up to the stunning view point Cerro of Akati where we will spend the night and from where we are planning to start a hike early next morning. Only that at 5:00hr in the morning we wake up from thunder and lightning. Knowing that<\/span>
\nthe dirt road up to our night camp will turn very quickly into a mudslide with any rain, we pack up and 5 minutes later we are on the road. During the 17km to the main road the rain starts slowly to fall and by the time we leave the dirt road a big thunderstorm has reached us. Uf this was just in time!<\/span><\/i><\/p>\n

Une fois l\u2019orage pass\u00e9, nous achetons quelques Chipas<\/b> pour la route et d\u00e9cidons de ne pas prendre la piste pour descendre \u00e0 Encarnacion<\/b> mais de revenir un peu en arri\u00e8re et passer par Paraguari<\/b> et San Ignacio.<\/b>
\nC\u2019est d\u2019ailleurs dans cette derni\u00e8re localit\u00e9 que nous d\u00e9couvrons le San Ignacio Country Club, h\u00f4tel Rural.
\n<\/b>Nous sommes accueillis par Gustavo, le propri\u00e9taire et cr\u00e9ateur de ce site.
\nL\u2019endroit est superbe et dispose de toutes les commodit\u00e9s, m\u00eame d\u2019une piscine.<\/p>\n

From here, once the thunderstorm is over, we continue south to visit one of the numerous Jesuit missions (for background on the Jesuit Missions see our first article where we have visited a Jesuit mission in Argentina) followed by the Yacireta water power station, number 2 out of the 51 stations along the Parana river. It is only slightly smaller than the Iguazu power station a few 100km up stream and it’s size is super impressive. The Parana creates a huge lake in front of the turbines and one cannot see the opposite river side.<\/span><\/em><\/p>\n

On the way we stay in a lovely campground. Gustavo the super friendly owner, together with \u00a0Negro the German Shepherd and Petit the very social Turkey, does everything to make us feel at home. This includes a lot of information about the region, free dinner with homemade cheese and a local delicious fish soup and a load of fresh mint from his garden.<\/span><\/em><\/p>\n

\"DSC00064\"<\/a><\/p>\n

Encore un endroit o\u00f9 l\u2019on pourrait imaginer passer une semaine sans probl\u00e8me.
\n
\n<\/i>Petit, le dindon nous sert de gardien et ne nous l\u00e2che pas d\u2019une semelle.
\nPetit the friendly turkey\u00a0: <\/i><\/span>
\n\"DSC00051\"<\/a> \"DSC00057\"<\/a><\/p>\n

Nous profitons de notre s\u00e9jour pour faire un saut \u00e0 San Ignacio Guazu<\/strong> et commen\u00e7ons par la visite du mus\u00e9e J\u00e9suite Guarani<\/strong>.
\nLes statues de bois, repr\u00e9sentant les diff\u00e9rents Saints qui ont s\u00e9journ\u00e9 ou cr\u00e9\u00e9 les missions J\u00e9suites sont de tr\u00e8s belle facture.
\nL\u2019histoire nous est cont\u00e9e par la r\u00e9ceptionniste qui s\u2019av\u00e8re \u00eatre un tr\u00e8s bon guide.
\nC\u2019est ensuite le tour du mus\u00e9e de la guerre du Chaco<\/strong>.
\nL\u00e0 aussi, nous avons droit \u00e0 une visite guid\u00e9e par la fille d\u2019un participant au conflit.
\nCette guerre entre la Bolivie et le Paraguay avait pour but de s\u2019attribuer les r\u00e9serves de p\u00e9trole d\u00e9couvertes dans le Chaco.
\nElle a dur\u00e9 trois ans, de 1932 \u00e0 1935 et a cout\u00e9 la vie \u00e0 la moiti\u00e9 de la population paraguayenne.
\nLe Paraguay finira par perdre des terres dans l\u2019aventure.<\/p>\n

Le soir, nous sommes invit\u00e9s par Gustavo \u00e0 d\u00e9guster son fromage maison
\net aussi une succulente soupe de poisson pr\u00e9par\u00e9e par son \u00e9pouse.<\/p>\n

In the region we also visit a museum with wood carvings from the San Ignazio Guazu mission (17\/18 century) that demonstrates how gifted the guaranties were in this matter. Photos were unfortunately not allowed…
\nHere we also visit a Chaco war museum and the guardian of the small museum (a signora who\u2019s husband died in this war), gives us a very lively explanation of the circumstances of this war: between 1932 and 1935 this war was fought between Paragua and Bolivia for the Chaco a very hot and dry region that lays between both countries and was wrongly believed to contain oil. Half of Paraguay\u2019s population died in this war and some land was also lost to Bolivia.\u00a0\u00a0 \u00a0<\/i><\/span><\/p>\n

Apr\u00e8s ces deux jours fort sympathiques, c\u2019est vers Ayolas<\/b> que nous nous dirigeons afin d\u2019y visiter la centrale hydro\u00e9lectrique de Yacireta<\/b>.<\/p>\n

Nous prenons ensuite la route qui m\u00e8ne \u00e0 San Cosme<\/b>, au bord du Paran\u00e1.
\nLe long du trajet, nous longeons la digue qui borde le lac form\u00e9 par le barrage de la centrale.
\nNous apercevons soudain un passage qui nous permet d\u2019atteindre le dessus de la digue et d\u00e9cidons de l\u2019emprunter.
\nLe lac est tellement large que nous\u00a0apercevons \u00e0 peine l’autre\u00a0c\u00f4t\u00e9. The enormous Paran\u00e1 river just before the power station:<\/span><\/em><\/p>\n

\"DSC00082\"<\/a><\/p>\n

Nous trouvons l\u2019endroit parfait pour y passer la nuit.
\nNous nous installons et commen\u00e7ons \u00e0 manger quand une voiture s\u2019arr\u00eate vers nous.
\nCe sont les gardes du parc qui nous annoncent que c\u2019est interdit d\u2019acc\u00e9der \u00e0 cette route de la digue qui est exclusivement r\u00e9serv\u00e9e \u00e0 sa maintenance.
\nNous sommes donc oblig\u00e9s de plier bagage et c\u2019est finalement \u00e0 San Cosme que nous passons la nuit.<\/p>\n

C\u2019est le moment de nous rendre \u00e0 Encarnacion<\/strong> pour passer la fronti\u00e8re avec l\u2019Argentine.<\/p>\n

Avec la Paraguay, nous avons d\u00e9couvert un pays tr\u00e8s agr\u00e9able et vert avec une population tr\u00e8s chaleureuse. Nous\u00a0en garderons un excellent souvenir.
\n
\nAfter the visit of the Yacireta power station we cross the border to Posadas in Argentina where we had already spent one night on our way up to the Iguazu falls in May. With this we close the loop of the northern part of our South America visit and will start the loop of the southern part that will lead us first west to Santiago de Chile then down to Ushuaia in Patagonia and then back to Buenos Aires.\u00a0<\/span>
\n<\/i>One last view on Paraguays lush vegetation:<\/span><\/em>
\n\"DSC00083\"<\/a><\/p>\n

Une derni\u00e8re nuit pass\u00e9e au bord du fleuve Paran\u00e1 avant de refaire la travers\u00e9e vers Salta nous gratifiera d\u2019un tr\u00e8s beau coucher de soleil.
\n
\nOne last night at the river Paran\u00e1 before we return to Salta where we will continue
\nour visit of west Argentina and Chile\u00a0:\u00a0<\/i><\/span>
\n\"DSC00096\"<\/a> \"DSC00100\"<\/a><\/p>\n

Ainsi se termine cet article.
\nA bient\u00f4t pour la suite de l\u2019aventure qui va nous faire zigzaguer entre l\u2019Argentine et le Chili.
\n
\nAs usual the next article will be on in roughly 1 Month\u00a0!
\nIf the swiss winter is coming too soon think of us, we are headding into the southern hemisphere summer \ud83d\ude42<\/i><\/span><\/p>\n

Amiti\u00e9s de Milke<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Chili s\u2019\u00e9tire sur 4.265 km du nord au sud. Il pr\u00e9sente une largeur maximale d\u2019\u00e0 peine 349 km \u00e0 Antofagasta, et ne devient qu\u2019une \u00e9troite bande de terre d\u2019un peu plus de 15 km \u00e0 Puerto Natales, compl\u00e8tement au … 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-801","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\/801","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=801"}],"version-history":[{"count":29,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/posts\/801\/revisions"}],"predecessor-version":[{"id":899,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/posts\/801\/revisions\/899"}],"wp:attachment":[{"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/media?parent=801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/categories?post=801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milke.fr\/Blog\/wp-json\/wp\/v2\/tags?post=801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}