Last Supper: Puttin' on The Ritz
Going out in style
The Last Supper. No, not that one, MY last supper. As I am on the back 9 of the golf course of life, I have begun pondering profound thoughts about life, love, family, religion and of course what would I wish my last supper to be after spending decades in restaurants. In my first “Last Supper” I had a wonderous Bone Marrow pie before skiing into a glacier and in my 2nd Last Supper, I went up in flames and then to hell after eating Nashville hot chicken at Princes.
This time, to celebrate the Ritz London being nominated as the best restaurant in the UK it is time to go out in style luxury and comfort and indeed go to heaven on a bed of feathers carried by angels.
What a meal this will be! Pure luxury from start to finish. But wait - how can we pair wine with this banquet? Who could handle such a delicate and important task? It must be a Brit for starters as we are going out in style at the Ritz London. But not just any Brit. A supreme wine expert. But not just any wine expert. This is a job for Luke Flunder - In his Substack he aims to be:
Spreading wine knowledge and positivity like warm whipped butter on crusty sourdough.
As you walk through the door of the Ritz in your finest dinner jacket, you will be stopped and required to put on a tie by the doorman who will be better dressed than you are.
As you walk into the elegant dining room you might feel as if you are stepping into a bygone era that no longer exists outside of this room.
There are so many amazing classics to be tried before ascending with the angels up to heaven” Here is the menu: Dorset Crab, Dover Sole, Beef Wellington and Chocolate soufflé with Luke´s magical wine pairings:
Dorset Crab - Crème Fraiche and Imperial Caviar
A dish of pure luxury ingredients combined in perfect harmony
Luke Flunder (Instagram) recommends: Paul Bara, Special Club, 2016, Champagne
If you’re heading to the pearly gates, Champagne is non-negotiable. This stunning wine would match the richness of the caviar and the delicacy of the crab majestically.
Langoustine a la Nage - Expensive. So what? you can’t take your money with you when you die
Luke Flunder (Tik Tok) says: Puligny-Montrachet Les Tremblots Haute Densité, Hubert Lamy, 2014
Burgundy has to be involved. This is a sublime bottle from one of the village’s most respected producers, and it would sit luxuriously alongside.
Beef Wellington - a devilishly delicious delight
This main course is a fine farewell before digging into dessert
Luke Flunder (Substack) says: Brunello di Montalcino Riserva, Conti Costanti, 2006
To pair with the main, we need a heavyweight with some age. From one of my favourite regions in the world, this Brunello would rise to the occasion and help the Wellington sing the final song.
Chocolate Souffle - Light as a feather
I´ll pair this with a $10,000 bottle of 1921 Chateau D´Yquem and charge it to my room as I will have departed on a stairway to heaven and hotel bils will no longer have any meaning.
Farewell dear world - This heavenly dessert will cause a chorus of angels to sing as they drift down and carry you to heaven on a bed of feathers
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I went last time in London and I actually believe words are not capable of describing.
😂 everything about this is epic