So it was quite hallucinating to find myself in Carot, the biggest professional cooking school in Marseille, with an All Black [rugby player] on either side of me, telling some of the top chefs and sommeliers in Marseille how to suck eggs, or more precisely how to wrap nuggets of New Zealand venison in grape leaves and throw them on the barbie.
When you know Paris quite well, you are always looking for something different or quirky. How many times do you want to drag yourself through the Louvre anyway? Some enterprising Slow Food people have set up a company called Terroirs d’Avenir to help foodies access top of the line edibles from small producers. It’s all terribly cloak and dagger.