Desert Island Last Suppers – WineChap’s choice

by on March 22, 2010

Desert island last supper with Jessica Alba

Everyone knows that the true benchmark of celebrity is to be invited on Desert Island Discs. Previously you knew you were an ‘A’-Lister when you received the call to be the guest judge on Masterchef (in the halcyon days before John Torode and the bald chap who always looks like he is receiving fellatio when trying a souffle). Combining the two, WineChap would like to present the first of our ‘Desert Island Last Suppers’ and encourage our readers to write in with their own: Who knows? We might even recreate the most tantalising menu and host a dinner party for the winner… What? 4-dozen Whitstable Bay oysters – magnum of Krug, Clos du Mesnil ’81 Veal Stock Risotto with Alba White Truffles – Giacomo Conterno, Barolo Monfortino ’78 Beef Wellington – ’45 Mouton Rothschild (plus used in the gravy) Roquefort and Walnuts – Chateau d’Yquem 1811 (the comet vintage) Where? Off the small of Jessica Alba’s back…

Tagged as: desert island, last supper, wine picks

Tom Hawley

Apperitif – sloe gin in vintage Asprey’s silver cups just after you lose contact with your toes on the grouse moor

A dozen West Mersea natives; 1914 Pol Roger

Grilled Dover sole; 1978 Montrachet DRC

Grouse, game chips, bread sauce, watercress; 1961 Latour

Raspberry soufflé; 1921 Château d'Yquem

A selection of artisanal unpasteurised cheeses; Quinta do Noval, Nacional 1931

Whiskey, really quite a lot, well too much actually…. Each to their own, and mine’s an Ardbeg.

Where.. quiet estate away from prying eyes with no mobile reception, television or anything else.

Charlie Goblet d'Alviella

What?
Half a dozen grilled langoustines - Gosset Grand Millésime 1996 oh and a side of beluga caviar just in case!
White truffle souffle - Montrachet Grand Cru Etienne Sauzet 1990
Kobe beef fillet topped with pan fried foie gras - Vega sicilia unico 1964
Creme brulee topped with summer strawberries - Moscati D'Asti
Hand rolled Madagascar chocolate truffles with macadamia centers - 1890 D'Oliveiras Verdelho Madeira
Cohiba Maduro 5 'Genios' - Fonseca 1966

Charlie Goblet d'Alviella

Forgot the where!
On the deck of the Maltese Falcon (not the millenium falcon!) As it sails along the coast of Italy

garryclark

Aperitif - Aubry Brut Tradition champagne served with canapes of smoked salmon blinis with creme fraiche and fennel

1st course - 6 poached langoustines with fresh homemade mayonaisse with Ruinart Blanc de Blanc

Main Course - Fillet of Bala Welsh Black beef with onion and pepper sauce, pont neuf potatoes and peas with Mouton Rothschild 1982

Dessert - Raspberry Souffle with peach sorbet served with Aubry Sablet Rose champagne

Where? With some good friends in the dining room at the Goring.

robertgiorgione

Mine would be:
A dozen fresh oysters with a tantalisingly dry fino sherry
A simply delicious piece of Halibut, Jersey Royals, veggies and sorrel beurre blanc with an amazing dry Riesling spaetlese from Egon Muller
Pierre Koffmann's Pig's Trotter, velvety-smooth mash, Madeira sauce, embellished with a little black truffle matched with a wonderful red Burgundy such as a 1985 example from Henri Jayer or Dujac
A platter of cheeses paired with an old sercial Madeira
Finishing off with my late grandmother's apple pie and a glass of Szepsy's legendary Tokaji Aszu 1999