Tuesday 28th July 2009.

It was a strange way to start the day, pulling into the car park at Gaugry Fromagerie to see a Bentley converible, a Ferrari 599, and an Aston Martin DBS sitting in the car park accompanied by steely faced security personel, wired with ear pieces and rippling with the kind of muscles only seen in the movies. We tried to ask who the VIP's were but there was no joy. Even the staff looking after our visit were not told who they were. To this day it still remains a secret. Needless to say, AJ didn't give two hoots who they were, he was just happy to oogle at the cars for a while.

We were taken on a private tour of Gaugry Fromagerie. I had come to unlock the secrets of Epoisses fromage, so revered in Burgundy, another one of those regional treasures. It lived up to the hype (as did all but one of the Gaugry cheeses), luxuriously soft and only a little bit stinky as far as washed rind cheeses go. Their hospitality was spot on, warm and welcoming. We were introduced to Olivier Gaugry, 3rd generation cheese expert. Our picnic bag was stocked with an Epoisse and a soft Soumaintrain to be enjoyed on our afternoon picnic at who knows where.

Tonight we had a date at the neighbors for dinner. We stopped in Beaune and bought a bush of the most delicate yellow roses as a gift for our new found friends. Dinner was so much fun and soooo yummy. We ate quite regionally which was great. We began with ripe melon filled with creme de cassis in the hollow where the seeds had once clung. Tatiana had cooked us a beef bourguignon using a treasured recipe from her Grandmother. Not traditional at all as it didn't use a drop of red wine but was cooked in a tomato and creme based sauce. She served it with a smooth mash (she later told me she used a mouli, her secret for a perfectly smooth result) which was the perfect accompaniment. Two specialities of Bourgogne were trotted out for the fromage course, the Epoisses I had learned so much about yesterday and Le Petit Vougeot, not unlike an Espoisse but whiter in colour rather than tinged with an orangey terracotta colour. Both were vastly different from the Gaugry cheeses from this morning. Mille feuille followed for dessert and the good times flowed.

The next installment of drama was about to unfold, we were blissfully unaware of what was to come until... BANG, CRASH, CLATTER!!! It sounded like a semi trailer had run into the house. We all ran in the direction of the sound and there was AJ sitting half was down the stairs with part of our lovely neighbor's wall adrift beside him. I hung my head, shaking it from side to side. Our friends laughed and laughed, AJ joined in and slowly but surely I began to see the funny side and so did JR. We all stood in the hallway, the kids had all gathered around by this time, what a funny sight it was. They just didn't know what they were getting themselves into when they invited us over for dinner did they? They assured us that the same section of wood had come adrift in the past and it was not problem. We snapped a few pics to record the installment in our book of family disasters.


We rolled home in the wee hours after enjoying another heart warming time with new found friends in this wonderful place they call France.

Au revoir dear friends. Friday 24th April 2009

Francoise called last week to invite us to dinner tonight. Fredric, Agnes and Theodore would be coming too. This would be the last time we would see our new found friends, as our time in Lyon is coming to a close. I know I will be sad to leave, but also excited at the next phase of our adventure.

We gave each family a little gift of a mounted photo of Brisbane at night showing the beautiful river and city skyline, it was taken by John of course. This was our little 'thank you' for the lovely people they are, for taking us under their wings, opening their homes and hearts in friendship, and being there to steer us in the right direction with anything we needed.

We had a lovely night and I think Francoise is a super cook. We began with champagne and nibbles including charcuterie brought back from the Stefani familie's recent holiday in Corsica. For entree Francoise had made a carrot, onion and cumin tarte. The pastry was perfectly crisp and the filling was ooh la la, it was a real stand out, feel free to email the recipe Francoise! The tarte was served with peppery rocket, hmm.

The two guys in the middle are Ludovic and Theodore who Alex walded to school with each day.

The main course of Lyonaisse sausisson was gorgeous too. Thick slices of rosette sausage were cooked with onions, red wine and potatoes. The sausisson was made by a friend of Dominics named Mr Perrier. The sound that is made when opening a bottle of sparkling Perrier is pshit as we all know. Pshit is Mr Perrier's nic name, so the main course was named pshit sausisson - what a laugh.

As with every French meal, the fromage arrives before dessert. Tonight we were treated to Dominic's stinky Corsican cheese named 'Bobis' which is the name of the mother sheep, the source of the milk for the cheese making. It sure looked stinky and smelled like an old boot but the taste was delicately sweet - looks can be decieving.

The wine flowed and so did the laughter - what beautiful people they are.

Francoise served a wonderful dessert, a chocolate brownie laced with nuts and not too sweet, fresh strawberries and chantilly cream.

Au revoir dear friends and thanks for the wonderful memories you have given us. Until next time...