Note from the Chef: I would like Alain Ducasse to create the menu for my last supper, and to prepare it as well. Prior to this meal, one could only serve something simple and sublime, something requiring a minimum of preparation but made with the most exquisite ingredients. I could easily consume 200 grams of caviar on my own, but would happily share it with a willing partner prior to Alain’s dinner.
November 29th, 2011
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
The first batch I made seemed perfecto until my husband grabbed one and announced the potatoes were undercooked. Note to self, check potatoes are done before serving. This would make a perfect appetizer for the holidays.
November 9th, 2012
Eric Ripert’s Croque Monsieur with Caviar
September 12th, 2012
April Bloomfield’s Roasted Vegetable’s
June 12th, 2012
Melissa Clark’s Sesame Halvah Toffee
June 5th, 2012
Joey Campanero’s Italian Wedding Soup
May 29th, 2012
Michael Solomonov’s Hummus-Masbacha
May 22nd, 2012
Michel Richard’s Laurence’s Ratatouille