Last night Barnaby had a great time in Zakopane drinking 'apple pies' with Anna and Matt's friends Richard and Marzena.  Richard makes a mean cocktail using just Żubrówka, the famous Polish vodka flavoured with bison grass, and apple juice.  Its innocent taste is remarkably like a delicious apple pie, buttery pastry and all.  Today Barnaby is a bear a little worse for wear.  (Although he looks better than Matt and Anna.)

Read recipe here.

Today Barnaby went to see the Eggenberg brewery in Český Krumlov, where the Czech brewers have been producing beer according to their own secret recipe since 1560!

There was quite a lot to see and do, so at the end he treated himself to a large dark organic beer. Tasty.

Today Barnaby was so intoxicated by Gaby Demoulin's alambic au feu de bois (wood-fired still) and vast array of eaux de vie and liqueurs (including raspberry, gentian, quince, bay and laurel), that he nearly stayed at Ferme La Fonderie.  The fruits go through a double distillation process, and finally end up in beautiful bottles on sale at the farm shop.

Today Barnaby met Dany Roess at his farm in Soultzeren in Alsace and learnt how to make proper Munster cheese. As bears don't eat Munster he ended up buying a whole Tomme des Vosges instead. Yum.

Anna and Matt preferred the Munster, which is the local AOC washed-rind cheese and is fantastic on its own or in lots of local recipes. Tomme isn't as old and traditional around here as Munster (Dany says they started making it 15-20 years ago), and isn't regulated to the same extent (you can put any herbs you want in it, including delicious wild garlic). But Barnaby liked it all the same.

Barnaby could hardly control his excitement when he saw the delicious pile of boudin noir freshly made by his hosts Michel and Francine Cornet at their farmhouse in Champagne. There was three times this much from one pig! (whose name was Gui-Gui, to give him full credit)

Today Barnaby bought a so-called 'artisan' baguette from a Paris boulangerie, but thought that although it looked quite nice, it tasted as if it was made from a packet. He should have come with us to Poilâne.

Today Barnaby has been chatting with the locals while waiting his turn to buy vegetables in the Place d'Anvers market. The best stall with the nicest-looking most local produce has the biggest queue, but it's worth the wait.

Today Barnaby has mostly been sunbathing by the Seine.

Today Barnaby has been eating rock oysters (farmed ones, but he's only a bear) by the harbour in Whitstable.