Training start at 8:00am and lasted til 4:00pm.
Tasted 15 Grand & Premiere Crus.
I could smell Burgundy all night.
We meet with Chef Timon at his restaurant Sugarcane. What a fabulous night.
Not a SNAP Challenge kind-of-a-day, but this was such an opportunity to lay down some foundational ground work that I needed in French wines. Notes & Maps, notes & maps.
Cheers,
Jenneffer
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