boeuf de bourgogne

Today I learned how to make Beef Burgundy & Tarte de Flaine (not sure if that's right) for 150 people. What an intro to glorious history of French food - here, cut up 6 kilos of Reblochon! So it was great & it's fun to meet some of the people who are here with the Lyon church.

Well it's off to bed for me...let me know what's going on in your time zones!