The Morning Table

4 thick slices country bread
1 cup whole-milk ricotta
Famille Perronneau Acacia Honey
SAL de IBIZA Fleur de Sel
Optional: lemon zest and extra-virgin olive oil

Toast the bread until the edges are deeply golden. Spoon the ricotta over the warm toast and spread loosely, leaving texture. Drizzle with acacia honey. Finish with a restrained pinch of fleur de sel. Add lemon zest or a few drops of olive oil if desired. Serve immediately.

4 good croissants
Salted cultured butter
Crème fraîche
Les Confitures à l’Ancienne Wild Strawberry Jam
Famille Perronneau Acacia Honey
Coffee or tea, for serving

Warm the croissants for 4 to 5 minutes in a 300°F oven. Put butter, crème fraîche, wild strawberry jam and acacia honey directly on the table. Split the croissants while warm. Spread one half with butter and jam; try the other with crème fraîche and a light drizzle of honey. Serve with coffee or tea.

2½ oz vodka or London dry gin
½ oz dry vermouth
½ oz Ancient Olive Trees Dirty Martini Juice
Plenty of ice
2 FILTHY Blue Cheese Stuffed Olives

Chill a martini or coupe glass. Add the spirit, dry vermouth and dirty martini juice to a mixing glass filled generously with ice. Stir until very cold, approximately 25 seconds. Strain into the chilled glass and garnish with two blue-cheese stuffed olives. Serve immediately.