AT THE NERVE CENTRE
Lynne Macmillan demonstrating how it all comes together in the kitchen.
GETTING OUR MINDS INTO GEAR
This is us preparing for lunch by taking in the view near the Abbaye de Flaran.
The menu consisted of:
game pate and salad, followed by grilled young wild boar, grilled stag, poor mans' potatoes and beans, and then apple tart with armagnac, and all washed down with coffee and armagnac.
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