Cooks are working now on both sides of the border to prepare patés, terrines, galantines, ballotines, tourchons......
Cellarmasters are racking their brains for wine choices (a process that leaves the sediment behind:-)
Rumor has it that Jenise is out tracking down a wild boar to render into some savoury preparation.
Expectations are that all participants will end up well SAITTED.
Developing news and notes with pictures as soon as participants recover sufficiently to type.
Notes from last year's event
HERE