Ingredients

Appears in

Published 1996

Onions. They come into many dishes in my hometown… if I’m thinking about survival, I’d go back to my roots.
Tomatoes. I can eat them every day.
A whole pig. It would carry me a while—I love ham, saucisson, confit, boudin! (See Daniel Boulud’s recipe for Braised Spiced Pork Belly.)
Two rabbits, one male and one female. In a few months, I’d have five hundred rabbits! And I could live on just pig and rabbit.
Olive oil. You can cook anything with it; you can barbecue or stir-fry or make a dressing with it, and it always tastes great.
Sea salt. I use fleur de sel, which is the top of the crust when the sea dries. It’s the most sophisticated and refined salt—I use it more for finishing dishes.
Potatoes. I love potatoes—the variation in cooking potatoes is endless.
Truffles, white and black. If life is going to be tough, you might as well have it with truffles. And you can do anything with truffles. You could put the black truffles with a baked potato….
Cheese. Aged goat cheese. I’d want it to be the kind I ate growing up in Lyons, like my grandmother used to make.
Wine. Red wine, like a great Burgundy or Merlot.

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