After hours, when restaurant kitchens are closed and cleaned, chefs play the game of describing the ideal meal...one defined as the last meal they would ever eat. The source of ideas is limited only by the ingredients and dishes in their imagination and repertoire.

I found their selections fascinating, not all were the richest or most exotic offerings in world cuisine. Many of the finest chefs chose the most basic menus, defined by the memories of their childhood or connected to their reason for becoming chefs.

The author paired these conversations with beautiful photographs, taken in unusual locations using amusing or obscure surroundings. The combination makes this book the ideal conversation-starter and makes entertaining mental and visual fodder for guests sitting alone in your living room. ( )

I see a lot of similarities of what great chefs would eat as their last meal: foie gras, truffles, duck, caviar, potatoes, fresh veges, bread and butter. Feels like home! ( )