I’m just back from eight days in the Perigord region of France, where I tried to keep up with the Energizer Bunny of Cheese, Paula Lambert. Twice a year, Paula holds a weeklong cooking class that extends to daily tours of the region. We visited castles, foie gras farms, truffle farms, markets, 100-year-old bakeries, 300-year-old walnut oil mills, and, my favorite, the site where Cro-Magnon man was discovered. In the kitchen of Le Combe en Perigord, we made foie gras, fresh pasta with chanterelles, soufflÃ©s, fresh sorrel soup, sea bass baked in rock salt, and apple tarts in walnut paste. I am in a French cheese coma. Full report will run in the print version of FrontBurner in the fall. (Paula’s October class is sold out, but if you want to hit the area during the peak fall weather season, Fort Worth’s premier chef, Louise Lamensdorf, will be at La Combe the last week of October and the first week of November.) Go. You will be so fat and happy. I am.