Agen and Food.

Food is part of the package here. They also run gastronomy holidays, including classes with Micheli chefs. Paul, Caroline's husband, cooks up lunches and dinners for us. Every meal is like an excellent restaurant one. I have had to request a boiled egg and yoghurt for breakfasts and to not have desert every night. Here is but a selection and does not do the flavours justice. Veal, chicken, fish, prawns, duck, cheeses, and all local produce. And a cheese board every night too. Tomorrow night is pork.

But I there is one dish that was peak experience food for me. Now I love a good Mille-feuille, especially from La Cloche or the French baker in Greytown. But this Mille-feuille was the best. I can't explain how extraordinary it was. Paul said there was Tonia bean in the custard, that wasn't really like custard. It was out of this world good. And the pastry was so light but also a different experience than I've ever had. These come from a little patisserie in a very small village nearby. I am promised another one before I leave.

Wednesday morning I got to go off base to the macaron making workshop with Caroline, who not only made macarons with me, but translated too. Phew.

And yes, they are tricky beasts. Starting with getting the right ground almonds. I have a page of notes that I must rewrite very soon.

So, we had dessert Wednesday night!

Tomorrow will be a full day in the workshop again. Saturday morning we will visit Condom - famous for Armagnac. Sunday will be my last day here and in the workshop. I will leave Monday for Bordeaux with a few pieces of jewellery, and a few extra kilos.