This Christmas, one of my dear friends gave me an absolutely wonderful and delightful book, My Last Supper. In the book, (the photographer and creator) Melanie Dunea asks famous chefs what their last meals would be. No, it’s not macabre (for the record, I love using that word!). Rather, it’s quite inspiring and amazingly beautiful. Apparently, chefs have been playing this “Last Supper” game for ages, but (until now) it has always been an insider’s game. Below are some of my favorite selections: Daniel Boulud His meal would depend on whatever Alain Ducasse cooks for him, but could possibly include a soup, a foie gras terrine (duck or goose liver cooked in earthenware), lobster, pheasant, partridge, a cheese course; and to finish, at least two dessert courses, followed by chocolates and petits fours. Elena and Juan Mari Arzak For Elena, her main course would be a fresh, locally caught whole …
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