Alain Passard’s Last Bites
The triple Michelin-starred chef would return to Normandy for a veggie feast
My animals would be there: my cat Mini, Bibou the goat, and my nameless hen ...
I’d probably want to taste everything I’ve ever loved – very simple things, no meat, no fish. But seasonality is very important to me, and in anticipation of my burial, I’d be thinking of roots …
So, if it were in winter, I’d have a new potato salad with shallots and a dash of vinegar, and a salad of carrots with horseradish. I love parsnips, so I’d make a parsnip velouté with roquefort. And a celeriac mousseline with mustard. English mustard is something that I love.
This would certainly be an occasion when one would want to raise a glass. I’d ask my sommelier to open a great champagne: a rosé. And as I’ve had it all my life, I’d have to have a good red wine too – a glass of Chambertin.
For dessert, well, in winter, it would have to be chocolate, wouldn’t it? I’d have a chocolate soufflé with star anise. A glass of port would go nicely with that.
I’d want to depart lightly, so I wouldn’t have any cheese. But I would offer my guests a beautiful piece of stilton; it’s my favourite.
All the people I love would be there – I wouldn’t want too big a group, so I’d probably have the meal twice, with friends at lunchtime and an evening meal with my family.
We’d gather in my garden in Normandy. I have a very old house in a tiny village in the middle of nowhere – there are only about three inhabitants.
The house is full of wood, with a beautiful roof structure, and a large fireplace. This would be a moment of warmth – we’d light a big fire. My animals would be there with us: my cat Mini, Bibou the goat, Arpège the cow and my nameless hen.
I would need neither music, nor flowers – just the most beautiful table. I’d use my very best silverware and porcelain; I’d have crystal glassware and candlesticks.
And the last breath, a cigar – a Trinidad from Havana. I love to have one on special occasions; the flavour is simply marvellous.