What's on the menu, S'il vous plait?
That's a tough one. There's so much food I adore, but here goes: oysters and cr‚pinette, then a salad "landaise" with foie gras ballottine, pan-fried foie gras, roasted duck magret, confit duck legs, smoked duck ham, duck gizzard persillade and pine kernels drizzled with sherry vinegar and sweet corn oil. Sounds good, doesn't it? Next, a crunchy green salad with a selection of at least six goats' cheeses, and to finish, a tub of H„agen-Dazs strawberry cheesecake ice-cream all to myself.
L'aperitif?
Champagne, of course.
Ou etes-vous?
In Arcachon - where I was born - on the top of the Pyla sand dune, looking out over the Atlantic Ocean.
Qui est le chef?
Pierre Koffman - because he taught me a lot and it would be an honour to have him cook my last meal.
Les slurps?
An Entre-Deux-Mers with the oysters and then a '61 Pétrus.
Pain? (the bread kind)
Our baker Thierry Tellier makes a lovely crusty bread called campaillou. Pure heaven.
Et les 12 invitees?
My parents, my aunt and uncle, my two brothers and their wives, my two children, Sebastien and Theo, my partner, Christine, and myself. But 12 isn't enough - the sand dune is very big!
Musique?
No music. The sound of the sea is enough.
Les Fleurs de table?
Buttercups, because there's nothing like a green field filled with buttercups.
Haute couture code?
It would have to be beachwear, because it's very hot there. Shorts and a T-shirt for myself, and swimming trunks for the kids.
Apres-diner speaker?
It would have to be Graham, the barman at the Capital hotel. He tells such great stories.
Cafe?
Black espresso.
Italien, eh? Et petits fours, peut-etre?
Cannelles and a plate of macaroons are my favourite.
Votre plat speciale?
Gigot de lapin with calamari.
Eric Chavot is executive head chef at the Capital hotel, London
CAPTION: "Buttercups on the table, because there's nothing like a green field filled with buttercups"