French Cooking and Conversation this week included foods from the Loire region of France: radis a la creme fanes, gratin de haddock aux pommes de la terre e poireaux, et gateau nantais au rhum. Following a brief introduction to the region, students divided into groups to begin preparing the food. Fresh haddock, green beans, salad, baguette and cake with its share of rum, kept the eveing lively. This group can cook! Superbe!