What would Richard Blais serve at his ultimate dinner party?

It really depends. It’s a tough question. It depends what the weather’s like, how I’m feeling. But a Sunday-night spaghetti dinner is something that’s fluid and simple and the thing that I like to cook for eight or 10 people. I also love the idea of a roasted bird or a big chunk of meat that’s just roasted with some local veg and a sauce or two. Nothing elaborate. No more Richard Blais 10-course tasting menu anymore; that’s not something that even as a diner I’m interested in.

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