Tom is the chef of Tom Aikens and Tom’s Terrace restaurants in London, England.
It would be something very simple that could be easily prepared, nothing too complicated or elaborate. Perhaps a first course of roasted foie gras, seasoned with course sea salt and cracked black pepper and then eaten out of the pan with some toasted sourdough. Next I would have seared Scottish scallops, seasoned in course sea salt and pepper, sautéed in a hot pan in the best olive oil money can buy, and served with sauce vierge. For the main course, either fresh Dover sole cooked in brown butter with capers, lemon juice, and parsley, or a beautifully aged piece of marbled, four-week-old beef, grilled or roasted in the oven till pink. I’d have a simple green salad on the side, with French dressing, and some thick-cut chips that have been cooked in duck fat and sprinkled with Malvern sea salt or fleur de sel. For dessert, either my mother’s apple pie or her rhubarb crumble, topped with Bird’s custard.
I would be in a field overlooking Tuscany or sitting in a lavender field, sunflower field, or fruit orchard in the French Riviera. The sun would be setting in the distance, warming my face and back, as I cooked over an open fire.
Either a Riesling or gewürztraminer, followed by a nice bottle of Château Margaux.
Coldplay and Simon & Garfunkel.
My girlfriend, family, and friends.
Cooking is my love and life. If this is the last thing I get to do on earth, then I am going to have to do it myself.
October 4th, 2011 12:00 pm
Tags: Apple pie, beef, bread, celebrities, Chateau Margaux, chefs, Coldplay, cooking, custard, Egon Ronay, foie gras, French Riviera, Iron Chef UK, Last suppers, olive oil, Riesling, scallops, Simon & Garfunkel, sole, sunflowers, Tom Aikens, Tuscany.