It is important to note that yesterday, part of the group that got lost went through many moods: we learned that 'There were people panicking, of laughter, big words, in short, all kinds of emotions.
Today we had the chance to do practical work on the culinary specialties of the region. Indeed, Cyril, a college instructor of Felix Kir-prepared us different productions in halls (plants of the school). The facilities are modern and student escorts, very dynamic. 
The group is divided into three, some have beef bourguignon, some ketchup and other gingerbread. In all, two productions a team because we were too numerous to three productions. The construction we have share the knowledge of both cultures. It also allowed us to adapt to new equipment and expand our capacity to work together. 
Tonight we had a ceremonial evening dining, with areas of senior management and partners of the school. It was an evening that allowed us to know the objectives and guidelines of the Quebec-France exchange. In addition, the evening allowed us to make contact with local produce from the region of Dijon. We drank Kir Royal, Chardonnay and Pinot Noir, the main grapes of Burgundy. We also tasted the ham with parsley and a range of exceptional cheeses. Note the lack of discretion by David Lavergne to steal a bottle of wine that has allowed us to finish the evening off. We are currently forging links which gives us good omen on the next adventures that travel brings. the evening was really super nice!
Xavier
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