My Last Supper

Martin Picard
For this Canadian chef (left), the meal would start with one kilo of caviar and blini, a Russian pancake, followed by fresh bluefin tuna from Nova Scotia, served raw with a soy sauce and self-hunted snipes (a type of wading bird), prepared classically.

Lidia Bastianich
She would choose sliced San Dianiele prosciutto with ripe black figs, linguini with white clam sauce, Grama Padano (a hard aged Italian cheese), and juicy peaches.

• The Book, "My Last Supper"