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- Like every year, I was on vacation in the Alps. In the area of Flynn in front of the Mont Blanc, the highest mountain in Europe. Wow. And this year, I beat all my records. I beat my record of tartiflette. I ate five kilos. Yum. I beat my record of Instagram pictures. More than 400. And today, I was going to beat my record on the slope. My best time was five minutes. But this time, I was going to get down in two. Let's go. The snow was good. My ski turned easily. And I was picking up speed. It was time for the first chutes. I was 15 seconds ahead, perfect. And now, the forest. I was 20 seconds ahead, but it wasn't enough. Shortcut through the forest. Yeah. Whoa. I was not ready to jump. It wasn't a good shortcut. I went back on the track and I was 40 seconds behind, so I went for a chute. Whoa. Whoa, whoa, whoa, whoa. I'm alright. What is that place? Would it be the Chartreuse Liqueur factory? As I missed my record, I had time for a little visit. I found the longest liqueur cellar in the world. Here, monks aged chartreuse. It's a liqueur with more than 130 ingredients. And the recipe has been secret for centuries. But I wanted to know. I saw a monk. Please Mr. Monk? But before I could speak to him, he was gone. Nevermind. I was going to solve the mystery alone. It was too smooth to distinguish the ingredients. But it tasted like fennel, artichoke, spices, bozam, like a forest on the growth, and altitude plants. It tasted like mountains in spring time and it warmed me up. Woohoo. Let's go again.