José Andrés
Time: My Last Supper
“For his last meal, Andrés would recreate a barbecue he once had in an old mill in Tazones, a village in Asturias (northern Spain). It consists of warm tortillas and potato omelets, piles of percebes (gooseneck barnacles), llámpares (snail-like mollusks), and centollos (gigantic spider crabs).”
Melanie Dunea, My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes
