BREAKFAST --- coffee
LUNCH --- soup noodles with fried tofu, cucumber, pea leaves, maitake mushroom and egg
AFTERNOON-TEATIME --- green tea
DINNER --- baked Japanese sweet potato fries | caramelized carrots with bacon and parsley | pea leaves sauteed in garlic broth | caramelized radicchio and fennel | duck confit with marmalade sauce of shallot, dried cheery, and Dijon mustard | saffron rice | red wine | French chocolate crepe
a bowl of soup noodles for lunch 
fennel and radicchio 
assembled duck confit plate 
french chocolate crepe- a change of scene from sea (yesterday) to land of southern France. duck confit gets improved in flavor by rubbing garlic herb paste into duck meat during the marinating process.
