 So there is the France of butter, the France of lard, and the France of olive oil. And I had spent, to whatever extent I'd ever spent any time in France, I had spent my time in the France of butter primarily, and maybe a little bit the France of lard, which would be sort of the confit duck and pork areas around Bordeaux, the sort of Dordogne Valley, but really no time in southern France, which is very much the France of olive oil.