Toulouse. Work, eat, play, repeat.
July 4th 2015 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 so
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