April 27, 2016 - Barge all day

Half a Great Blue Heron:

The famous Charolais cattle, used for the local beef burgundy:

Rabbit and mushrooms for tonight's dinner:

Chervil and purple basil on hand as needed:

Roofers:

Abbaye de la Bussière:

Have been having their honey for breakfast:

St. John of Beef!

Lunch:

Radicchio di Castelfranco:

Dinner:

Salmon and asparagus:

Rabbit with mushrooms:

Cheese course: Bleu de Bresse and Chaourse (missed getting a photo).

Raspberries in St. Germaine with whipped crème fraiche and mascarpone: