Yersterday’s Louis Latour lunch set new standards for lunch. We had scallops for a starter and beef with mushrooms as a main at the Louis Latour cellar in Beaune. Knowing that soooo many bottles of aged Chardonnay and Pinot noirs were lying somewhere beneath us in the underground cellar was disconcerting yet very pleasing.
The good life!
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We have been treated exceptionally well. The Burgundians have re-defined the term “hospitality”.
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That sounds amazing! Enjoy every second!
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