我死前吃五件事
After returning from周一空缺，我胆怯地打开了我的电子邮件箱，并散布了几百条消息。当我扫描每个人时，我发现我被我的朋友标记了马特, who responded to梅利莎’slist for我死前吃五件事. While the last thing I wanted to think about when I got back from vacation was dying (well, until we hit le trafficbouchon返回巴黎AutorOute），它去了……
朱迪·罗杰斯（Judy Rodgers）为我做的沙拉
When we were both working atChez Panisse，一个晚上，朱迪·罗杰斯（Judy Rodgers）问我是否想要沙拉。“Why yes,”I responded, and a few minutes later she handed me the most memorable dish I’d ever eaten.
The salad was composed of a big pile of bitter, thick leaves of escarole. Tossed in with the salad was just-softened (and still slightly-warm) slices of tiny Yukon Gold potatoes, garlicchapons，切片法国面包that had been toasted and grilled, then rubbed with fresh garlic, with chunks of roasted rabbit loin. The whole salad was bathed in a mustardy油醋汁，这只是成分，口味和质地的完美融合。
第二大道熟食店的咸牛肉三明治
Almost without warning, New York’s Second Avenue Deli closed, taking with them perhaps the best corned beef sandwich on the planet. Okay, before you get all New York on me, yes, there are other delis in New York making excellent corned beef sandwiches (Katz’s, Carnegie, etc…), but the Second Avenue Deli was my favorite spot.
A heaping mound of salty, coarsely-textured stack of sliced meat piled on soft slices of rye bread with the unmistakably scent of caraway seeds. Only a smear of spicy, dark mustard was necessary, before diving in. The seasoned waitresses were always happy to see me, like a long-lost family member, and were never failed to oblige me by bringing me an extra bowl of their crunchy half-sour pickles, which I’d polish off well before my sandwich ever hit the table.
Porcelana Chocolate from Amedei
If you’ve never tastedAmedei巧克力，这可能是因为它是如此罕见，他们无法跟上需求。我很幸运地与Alessio Tessieri度过了一个早晨，在意大利比萨附近的他的小型烤架上品尝了Amedei Chocolate的完整系列。
毫无疑问，将Amedei难以捉摸的Porcelana滑入我的嘴里，品尝到我的完整生命中的乳脂状，苦乐参半的巧克力，毫无疑问，这是我巧克力味的经历的顶峰。
ChâteauD’Yquem
Sauternes是一种由葡萄制成的葡萄酒，直到它们开始腐烂为止（实际上称为“贵族腐烂”）。Although there are several other fine Sauternes made in this region, Château d’Yquem is produced in the town of Sauternes, near Bordeaux, and is situated at exactly the perfect point where the fine mist from two converging rivers blankets the grapes, forming the basis for this noble rot. The half-dried grapes are hand-picked, and each musty, funky-looking cluster produces perhaps just a tiny sip of this precious, sweet nectar.
The first time I had Château d’Yquem, I was asked to create a dessert for a dinner party where a rare vintage from the 1930’s would be presented (actually, all Château d’Yquem’s are rare vintages, since they don’t release a wine during years when the grapes are not excellent.) During dessert, the host of the party (Danny Kaye) handed me a glass of the deep amber-colored liquid, and as I drew the glass up to my face, the smell of caramel, apricots, toast, and fresh mangoes came tumbling out. By the time I tipped the first sip into my mouth, the sweet liquid totally overwhelmed me with it’s fruity complexity. I’ve had subsequent glasses of Château d’Yquem and each one is unique and rare, but that first sip was unforgettable.
Glace焦糖at Berthillon
我几乎每天都可以去伯西隆（Berthillon），我几乎可以去那里……有时我会这样做！（除了在整个夏季关闭时，除了它们都关闭时。）当我思考在不可避免的线条上等待我的时候要订购哪种风味，到了我的轮到我时，我改变了我的想法，也许是几十亿次。
我总是带着同样的东西走开：焦糖冰淇淋。
Imagine biting into a smooth, creamy mound of frosty caramel, with lots of buttery-sweetness but with a burnt, slighty-bitter edge, totally smooth, without being cloying. Paired with a scoop ofchocolat amer, a chewy sorbet made from bitter chocolate, it’s two scoops of heaven piled into a neat little cone.My tradition is to race over to the nearby Pont Marie, so I can enjoy my短号俯瞰塞纳河和巴黎市。如果您妨碍了我，请退后一步Boules des Glaces融化。
