Hangman's Supper

it's always interesting to find out what people would think of eating as their last meal. so here's my version of the Hangman's Supper

(Paris tap-water throughout)
freshly sautéed fiddleheads in peanut oil and a toss of salt (chardonnay)
one very cold, large and perfectly fresh uni (perrier)
one cube of charolais, point bleu, with butter (bourgogne)
fresh sweet pea purée, topped with perfect boiled egg
a good large coquille saint jacques, flash poached in butter, on fresh rocket (vin blanc de savoie)
fresh raw sardines marinated for half-hour in olive oil, salt and lemon (deep rich pinot noir rose from alsace)
chilled seaweed broth with horseradish sprouts
tiny strawberry tart
roquefort on a cracker served with pineau de charentes
cognac and cigar