Hello and thank you for the wonderful Cassoulet video. I am preparing a mid-winter feast for ten people here in London on the 19th January and was wondering what you would suggest for a first course to begin the meal and a dessert to follow? Julia Child suggests pineapple for dessert, but that's a bit too simple for what I had in mind. Seems to me that something light should be on either side of the monumental dish (not that pineapple isn't light, but it just doesn't seem special enough). Any thoughts? Also, I am assuming a wine from the Languedoc Roussillon should accompany the cassoulet?