WEEKEND BREAKFAST --- coffee | croissant | bread and cheese | fruit salad | grapes
AFTERNOON-TEATIME --- tea
DINNER --- fennel and arugula salad | sauteed baby Tuscan kale with tomato and garlic | sauteed fresh fava beans with beech mushroom | steamed artichoke with lemon butter dip | baked bronzino with spring onion and ginger | wine
- 5 spring green vegetables from 4 different markets.
