Day 1: 

Musroom Veloute: Joel Robuchon, available online at Food & Wine

Dungeness Crab and beurre d’Isigny: No recipe needed! Get fresh crabs cracked and cleaned, and eat cold next to the savory melted butter

Roasted Asparagus: Coat the asparagus in EVOO, salt and pepper and roast for 8-10 minutes at 400 degrees. Top with grated Parmigiano Reggiano and enjoy!

Day 2: 

Trouchia: Joel Robuchon’s Regional Foods of France, Chapter 20