I know, it's hard to explain how you can be on stop number 3, and we are just starting to have the appetizer. This stop was important, because it was here we realized that this was a marathon and not a sprint.Although the appetizers were nice - some sort of bread thingy with some little veggies and ham - the wine was the star of this stop.
Apparently, there is an entire network of Sentier Gourmands throughout Europe - so this station was sponsored by the other ones to advertize a little - hence, nice wine from Italian, Switzerland, France, and Germany. The next week there was one in Switzerland, where the pasta dish was a pear risotto. Bottom line: you could spend your entire summer doing these obstacle courses.
