Welcome to WheresRobbie.com

An entertaining book that starts this whole discussion:
In 2007, Melanie Dunea published My Last Supper, a captivating book where she interviewed 50 top chefs about what they would choose for their final meal. It’s more than just menus—it’s true food for thought.

So, I’ll answer with my last supper would be when that time comes:

• Starter: Vichyssoise
• Main Course: Duck Confit and Cracklings with Asparagus
• Side Dish: Joel Robuchon’s award winning potato purée (first ingredient: butter, obviously)
• Dessert:
  • Carrot Cake (made by Kathy T.)
  • Salted Caramel Ice Cream
• Cocktail:
  • Ketel One Vodka
  • Bone Dry
  • Stirred, Not Shaken
  • One Olive
  • Served the size of my head
• Atmosphere:
  • No background music—because I believe in the art of conversation
• Chef:
  • Tom Schultz, preparing dinner at Place Pigalle
• Guests:
  • My family and friends—of course!