Heston Blumenthal is known for is innovative and unusual style of cuisine, which is often inspired by the history of English gastronomy. Based in London, his restaurants include “The Fat Duck,” and “Dinner by Heston Blumenthal.” He is the author of six cookbooks and the recipient of three Michelin stars.
Sunday roast. It would be roast beef (you know the French call us les rosbif) with Yorkshire pudding, carrots confit with caraway salt, and runner beans with shallots, braised radishes, and chopped parsley. Roast potatoes, absolutely. Red wine sauce made with the roasting juices of the beef, red wine, and little pearls of rendered beef fat. Slices of bone marrow with some parsley bread crumbs gratinée on the slice.
Up a mountain somewhere. I’d finish off by attempting to ski down as long a slope as there was.
1990 Châteauneuf-du-Pape, Domaine Beaucastel Hommage à Jacques Perrin.
Since I would be skiing, afterward I would want to listen to something a bit energetic. I’d probably play “The Effect on Me,” by Mint Royale.
Lunch with the family. Then we all would ski together really quickly down the slope.
Me. I’d have to. I couldn’t get someone else to make my last supper. I wouldn’t do the washing up, though.
February 7th, 2012 11:30 am