The Plan

Time is really geting away from me now, I have booked my flights. The Foundation make it really easy for you by allocating your own travel agent.

So here goes the plan so far...

Fly into Paris on the 1st May then on the 2nd Fly to Sweden to see Patrik and Zandra.

I am staying in Sweden until the 11th, during my time in Sweden I will be making butter in a castle and having a special dinner at Noma in Copenhagen, Patrik supplies Noma with butter, a virgin butter. I am looking forward to spending time with Patrik and Zandra as over the past year I have regulally chatted and emailed them, we exchange our crazy ideas, and seem to have a lot in common. Partik and Zandra also have a Fromagerie in Alingsas, as well as producing butter they also produce Nordic sea salt. Magnus Nilsson uses it in his restaurant Faviken

I will then fly back to Paris and spend the weekend, it just so happens one of our local customers daughter is the English translater for the Cordon Bleu cooking school in Paris, she is showing me around the exciting foodie spots. Then heading down to Duex-Sevre to work at Pamplie and Echire factories, I hope my crude French will be acceptable and understood at least. I have booked myself a little Gite in a small town outside of Niort and a hire car. I dont know how I will go driving on the wrong side of the road, but I will give it a go. I have booked my Gite until the 25th, my hosts Josette and Didier are passionate foodies, Didier is a pastry chef, and have assured me if I want to extend my stay it won't be an issue.

After my work experience I plan to make my way by train back up to Paris through Brittany and Normandy stopping at Rennes and St Malo to visit the factory of Jean Yves Bordier and Insigny St Mere. I fly out of Paris on the 2nd of June so I have left this time for the wind to blow me along.

Are you on twitter? follow me @thebutterfactor for updates

Naomi