Alain Pas­sard’s Last Bites

The triple Miche­lin-starred chef would re­turn to Nor­mandy for a veg­gie feast

The Guardian - Cook - - Front Page - Alain Pas­sard The on­line ar­ti­cle in­cludes the recipes for Alain Pas­sard’s Last Bites. alain-pas­sard.com

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.

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