Stooping over rows of artichokes in a vast field, Julia selects the biggest to accompany her first course of Maine Lobster and Tomatoes. Julia’s main course is an original duck dish, followed by a dessert of “Lemon Souffle Crepes,” created by guest chef Yves Labbe of Boca Raton’s La Vieille Maison. Vintner Paul Draper furnished the wines.