The French really know how to throw a conference, because as we all know, it's not the information but the food everyone talks about after these things! I'm obviously being tongue-in-cheek, because the papers have been quite amazing. They do need to be, because we start each day at 8.30am and finish at 6.00pm. Lunch is a gastronomic, 90 minute affair involving foie gras, freshly cut jambon, all sorts of little blinis with prawns etc., then some sort of hot dish and salad. On the first day I thought we were done and went back to review some work, when Suzanne announced that dessert was on - a selection of wonderful petit fours including Isabel's favourite macarons, served with espresso. I would have saved a couple for her if I hadn't been sure they would be
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