I sent myself to Bordeaux on a mission: to gather recipes and photographs for my next book, video clips for my upcoming online cooking courses (wish me luck), and to remind myself that France was, in fact, still there. How? By reconnecting with my friends there who have become like family to me. I came back inspired and overwhelmed with beautiful material, and with some insights on weight/fat loss (what!?), while having worked on delicious recipes for organ meats (les abats), and a fig tart (video here)…..read the newsletter here.