Chez Pepe

Yesterday at lunchtime, I was informed that my presentation would most likely be moved to the that afternoon instead of this morning. Luckily I am quite used to this happening so was fine with the change and my presentation was ready to go. In the question time after my presentation I received some really fantastic feedback from some of the international players in marine science on the benefit and usefulness that they see WIOFish can provide. One of the French delegates gave me a bit of a hard time but he does this every year so it was nothing new. Anyway it was good to get the presentation out of the way and now I can just relax.

At the end of the work day a few of us decided to go out of the hotel for dinner. The dinner at the hotel is $60 per person which is $10 more than the daily per diem paid to everyone to cover the dinner expenses. Since I have been to Flic en Flac before (a few times) I was asked to suggested a restaurant. I picked Chez Pepe where I had dined previously and had really enjoyed the food.
Chez Pepe

So we were seven for dinner: two South Africans, one Portuguese and four Frenchmen. Chez Pepe is about 2 km from the hotel but we took a stroll along the beach to get there which was very pleasant. The meal itself was wonderful, I had a pizza and around the table the others had octopus curry, linguini and lasagne and pizza. The company was also very good, it was not a group I have socialised with previously so the conversation was refreshingly interesting. After dinner we just wandered back along the beach in the moonlight to the hotel.

Today is budget day so everyone is working on rationalising their budgets and trying to get as much money as possible for their components. I have my own little claim in and so I am really holding thumbs that it will be approved once the real bun fight starts a bit later.

I leave you today with some photos from around the hotel.
 One of the neighbours

 Another neighbour

 The main swimming pool

Part of the gardens
Location: Flic en Flac, Mauritius

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