Start with some caviar, foie gras … a little lobster, and who knows after that? A nice cheese with fruit and a beautiful chocolate soufflé, sabayon, something like that. And some good wine, a good vintage Bordeaux. Oh, some Champagne probably with the caviar. After that I would so say, “Bye-bye, all of you. Au revoir.”
Marcel Keraval, executive chef, Chez Leon Now, it’s your turn. Find us on Facebook or Twitter and let us know what you would have for your last meal using the hashtag #MyLastMeal. At the end of the month, the reader with our favorite answer will win a brand new copy of Mealnie Dunea’s My Last Supper; The Next Coursae.
This article appears in May 2012.