So, Marcus, something French on the menu, is there?
Sort of... rib-eye steak cooked on the bone with French fries, béarnaise sauce and French mustard - oh, and onion rings.
Really? That's not quite what we expected. anyway, how about some bubbly to kick-start the evening?
Krug.
Now you're talking. so Where would we find you, UK or abroad?
At home.
You wouldn't have far to go then?
No - I'd just have to fall out of bed.
OK. so who's got the gig for the night - Who'd be in your kitchen?
London chefs Tom Aikens of Tom Aikens in Chelsea and Anthony Demetre of Putney Bridge.
What fantastic wines would you serve to your lucky diners?
Pétrus 1970 - the best so far, and the year of my birth.
How do you feel about a dress code - whites or civvies?
T-shirt and shorts.
Who are the 12 fortunate guests?
I wouldn't have 12, just my wife, Jane, and son, Jake - anyone else and there would be a fight.
Would you choose some music for the evening?
No, I wouldn't have any music. We'd just talk.
Fair enough. Will there be flowers on the table?
Roses of all colours.
And what's in the bread basket?
Something by Poilâne.
How about the critics - any you'd like to shut the door on?
I think the door would be locked.
No problem. What about a star turn to lighten the last hour?
I'd have Muhammad Ali, in his prime, as my after-dinnner speaker.
Any other last-minute nibbles or drinks?
English breakfast tea and marshmallows.
- Marcus Wareing is the current holder of the Catey Chef Award and chef-patron of Pétrus at the Berkeley hotel, Knightsbridge, Fleur in St James's and the Savoy Grill, all based in London