I can think of no better summary than an interview conducted by the photographer Melanie Dunea for her book ‘My Last Supper: 50 Great Chefs and Their Final Meals.’ His answer to the question of what his final meal would be begins:
“The menu for my last meal would be eclectic, relaxed, informal, and would go on for a very, very long time—years!…I cannot conceive of anything better than the greatest baguette, deep golden, nutty, and crunchy, with a block of the sublime butter of Brittany and Bélon oysters. I would consume tons of the best beluga caviar with my wife, dispose of the best boiled ham and the most excellent Iberíco ham, and would eat eggs cooked in butter, scrambled, mollet-style or sunny-side up, with the ham.”
And the list continues: fingerling potatoes cooked in goose fat, pâté of pheasant with black truffles, a lobster roll, a hot dog, apricots, cherries, white and wine peaches, “I would pile homemade apricot jam onto thin, buttery crêpes, hot from the pan and accompany them with a Bollinger Brut 1996 champagne.”
— Brett Martin in GQ, writing about his life-changing meeting with Jacques Pepin.
from Longreads Blog » Longreads Blog http://blog.longreads.com/2015/07/02/what-jacques-pepin-would-eat-for-his-last-meal/
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