So, it turns out that mustard really is hard to cut. Got in to the mustard factory after prebooking some tickets. It was well worth it, even if only to marvel at the guide's ability to talk about mustard for two hours.
A great couple of last days with Janet. Dinner in a family run bistro on the outskirts of Beaune was amazing; 'one of the best meals of my life' Janet said, and we have to agree. It was a recommendation of the chef at the place we wanted to go (it was fully booked).
How much crap can you collect in 3 months driving around Europe? La Poste needed to call in reinforcements and a sack truck to deal with our 50kg of fridge magnets, boule sets and cooking gear. Thanks Chris and Trudes for taking delivery. 6 boxes coming your way!
On the way to Lyon airport we stopped at the picturesque Beaujolais town of Chiroubles.
Arriving at lunch we had the whole town to ourselves, and found a little bar-restaurant with a lunch menu for 13€.
Fish terrine, Bresse roast birdy with potato dauphinois and a creme caramel to finish. The waiter/chef/owner blushed when we tipped. We did not need dinner- an amazing home cooked meal.
However, dinner must be had, so we wandered down in the evening sunshine to Beaune's best creperie. Sorry Janet, the crepe angel made us do it.
Cutting the mustard with Belle-Mere/ Rolling hills of Chiroubles/ GF buckwheat crepe
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