BREAKFAST --- coffee
LUNCH --- soup wonton
AFTERNOON-TEATIME --- pear
DINNER --- ( a Spanish and southern French dinner for the cooking club) figs with Serrano ham | pickled mussels with roasted red pepper | Spanish sharp goat cheese | Marcona almonds | Spanish cava || braised stuffed baby squid and pickled mackerel | pear and bitter green salad | butternut squash and granny smith apple soup | duck confit | saffron rice | layered ratatouille with sofrito sauce | Provencal rose | Bordeaux white wine || Crema Catalonia | Spanish herbal liqueur | Spanish almond chocolate
figs with Serrano ham 
Spanish pickled mussels 
Spanish goat cheese and almonds
squid and mackerel 
serving pear salad
layering ratatouille
sofrito and thyme-garlic sauces for ratatouille 
baked ratatouille 
duck confit, saffron rice - this version of layered ratatouille is " a combination of all sorts of recipes... bits from Jose Andres, Thomas Keller, Smitten Kitchen, Pixar, and some bits from nowhere" (D.D.). two sauces and layered structure are crucial.