Last Meal with Lilac chef John Fraser

We wanted to know what a guy with such exquisite taste would eat if he only had one meal left.

The venue: L'Arpège, a three Michelin star restaurant in Paris where he previously worked under chef Alain Passard.

• "It's one of the restaurants that made me who I am as a cook, so it would put a bowtie on my life experience."

🥕 The main course: A spring-tasting menu with Passard's fresh veggies, harvested straight from his gardens. "He does incredible things with asparagus."

• "The lore of his farm is that he has the vegetables picked in the morning, they go on a high-speed train and are in Paris for lunch service. Super fresh."
• "He's not trying to turn a pea into a piece of corn. There's a reverence for the vegetable instead of trying to transform it into something it's not meant to be."

🥧 Dessert: Mille-feuille, a tower of crispy puff pastry layers.

• "You can't not make a mess of your table with it. I love moments like that in fine dining where you're supposed to be buttoned up and not too loud and this breaks through. The inner child is excited by that experience."

🍷 Nightcap: "A Premier Cru white burgundy while we're at it, to make it totally unattainable." (A single bottle of the wine can run you upwards of $2,000.)