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Frunch

Posted on June 29, 2018

Both soups were quickly demolished with students coming back for ‘seconds’, ‘thirds’ and, according to one student, ‘sevenths’ (how did that get past my radar?!)

It was great to see the students’ enthusiasm and, for some, it was a new taste experience. It also gave us the opportunity to talk about French food culture and the seasonal products on which it is based.