WEEKEND BREAKFAST --- coffee baileys | grapefruit | croissant
AFTERNOON-TEATIME --- green tea | tangerine
DINNER --- smoked salmon and smoked salmon roe caviar, served with creamy mustard sauce, watercress, and radish | cassoulet : slow-baked pinto beans, duck confit, smoked bacon and sausage | dessert: goat cheese mousse with fried bread crumbs, balsamic dried cherry compote, tangerine and lime granita | wine
table for the New Year Eve 
layering and baking cassoulet 
caviar and smoked salmon
duck confit and sausage cassoulet 
goat-cheese mousse, tangerine granita - duck confit cassoulet is an extreme example of slow-cooking, a whole process of several days of patient reduction of ingredients into concentrated flavors and tender creamy but not mushy textures
- the desserts ( recipes from Del Posto) play salt, olive oil, balsamic vinegar with honey, fruit, and sweetened goat cheese and cultured cream.
