We did have a lovely visit. The nieces husband made steaks for us in the special French water cooking method, FJL. Skip will know the right name for it...the meat is sealed in air tight plastic and then held in allow temperature bath for 24 or more hours then finished with a quick sear on the grill. The meat was beautifully tender and perfectly medium rare all the way through. They also had made a Parmesan and artichoke hot dip with pita to dip and some home made cibatta bread with a oil and balsamic dipping sauce cease resale and lovely steamed newpotates