Today we completed our education in the wines of Burgundy. This was a tough course, but I think we will all get A's. 
A big "thank you" to Jean-Pierre Cropsal from Domaine Joseph Drouhin for guiding us through the delights of wines from Burgundy. And a huge thanks to the crew of the Napoleon for all their wonderful services the entire week.
Our final dinner on board was another gastronomic feast. Escargot, Fillet of Beef with Fois Gras and Truffle Sauce, Chocolate Fondant with Vanilla Ice Cream for dessert, and of course, a cheese course. All week long, Vanessa our cheese expert, selected three outstanding cheeses every evening. When we get home, we will be very spoiled and have to search all over for cheeses like we had in France.
See our wine blog for the menu and list of wines served this evening.
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