User talk:Claude girardin/Swiss cuisine

Wake up!

Hellow you Bernese Green Stone,

who said that Bernese are slow? I am still awaiting your further comments?!? Perhaps that the task is so overwhelming, that you might agree on translating the French page, which is well made. We can complete later on both the French and the English with what is missing from the German, and then complete them with all the specialties still missing in all three languages!

How about that?

P.S. I am going to use Jura yellow sandstone in remodelling the garden of my week-end house. Green would not fit with the greyish kind plentyfully available there.

Best regards —Preceding unsigned comment added by Claude girardin (talk • contribs) 23:16, 13 July 2009 (UTC)

Cleanup of Swiss cuisine
Sandstein: here submitting my first revised draft for your perusal. I have not yet bothered to check on all links, references, etc, pending your comments and also, as I hope, "professional" assistance in the perfect making of the page.

BTW, of which colour is your sandstone? Bernese green, Jura yellow, ....? :-)

Best regards claude (talk) 12:31, 8 July 2009 (UTC)


 * Hi, Claude. Thanks for your draft! I've moved it to a dedicated draft subpage of yours, User:Claude girardin/Swiss cuisine, where we can discuss it more easily (it's not really something that belongs on the discussion page of this category). I am also moving this conversation to that page's talk page, User talk:Claude girardin/Swiss cuisine, so could we continue it there? Best,  Sandstein   13:03, 8 July 2009 (UTC)


 * OK, now that we're in the right place :-) I'll be glad to take a look at your draft this evening and to propose some changes. As for my Sandstone, it is thoroughly Bernese...  Sandstein   13:05, 8 July 2009 (UTC)