Claude Vrinat, owner of Taillevent-one of Europe's most highly acclaimed restaurants-is reported to regularly sample the tastes of his patrons. From experi- ence, Vrinat believes that the average rating (on a scale of 0 to 100) that his clients give his foie gras de canard may be viewed as normally distributed with mean 94 and standard deviation 2. A random sample of 10 diners gives an average rating of 96 and standard deviation of 1. What should be Vrinat's posterior distribution of average rat- ing of foie gras de canard, assuming ratings are normally distributed?