Appetizer - Olive, Anchovy and Tomato Tapenade. Finely chop black olives and combine with mashed anchovies. Reduce over low heat adding the juice from the canned olives. Moisten with extra virgin olive oil and stir-in tomato paste. Serve cool with table water crackers.

Salad - Romaine & Coral lettuce dressed with Anchovy Vinegrette. Stir into extra-virgin olive oil anchovy paste, lemon juice, tabasco sauce and red wine vinegar. Add a poached egg yolk to thicken. Liven with lemon rind and a dash of garden herbs. Serve the greens chilled but dressing at room temperature.

Seafood Soup - my very own synthesis of Boullaibaise and Ciopino. Make a brown roux with flour, butter and olive oil and stir into chicken stock livened with onion and leek panfried in butter. Make fish stock from mackerel, tomatoes, orange juice, lemon rind, bay leaf, thyme, garlic, cumin, fennel, tabasco sauce and strain into the soup. Let stand until almost ready to serve, then reheat, adding fresh squid, clams, rock cod, and large shrimp at the boil. Extinguish heat when soup returns to a boil. Serve with fresh baguette.

Clam Pasta - my rendition of vongole. Sautee thinkly sliced garlic in butter, drop in live clams that has soaked in fresh water. Splash in crisp, dry Riesling and cover until clams open. Pour over Linguine or Spaghettini and serve.

Branded Ribeye Steaks - branded, not fried. Prepare garlic and fresh rosemary garnish by flash-frying thinkly sliced garlic and rosemary in butter and some salt. Add a drizzle of extra virgin olive oil once off the heat. Place a cast-iron pan with butter under medium heat, then brand the steaks until the sizzling subsides. Remove steak and wait for heat to return. Brand until a dark brown crust forms, and marbling dissolves.

Dessert: Pruneaux au Vin a la Mode - stew prunes soaked in orange essence in Cote du Rhone (red wine) and lemon rind until liquid is absorbed. Allow to cool and serve with premium French vanilla ice cream.