The Perfect Meal

I spent the better part of a very dry lecture on price discrimination trying to come up with the perfect meal: a sort of gastronomic all-star game. I quickly realized that given all the incredible meals I've had, I would need to set some parameters to make the task anywhere near manageable. Limiting myself geographically seemed too unfair (how could I possibly eliminate all Croatian seafood?! Italian pasta?! French desserts?! Spanish pintxos?! etc.), so I decided to set a chronological delineation: I could only include things I'd eaten in the last twelve months. I'm also specifying that this is a restaurant menu and cannot, therefore, include home-made goodies (I'm afraid the entire list would be reduced to one item otherwise: my uncle's prosciutto).

I present you with T.'s Perfect Menu (of the last twelve months):

Amuse Bouche
The mezze from Komi in Washington, DC. The seemingly endless procession of one-bite mezze served at Komi may just be the ultimate way to begin a meal. The special stand-outs definitely include the marscapone-stuffed date, "caesar salad" bite, scallop two ways (of course scallops have to be included in my menu at least once), and deviled eggs.

First Course
Carpaccio from Opat on the island of Opat, Croatia. I have had about 4 different types of carpaccio here, and they are all phenomenal and impossible to choose from. The chef/owner just makes it from whatever fish is freshest (anything from tuna to branzino), and in this location that means caught 15-20 minutes ago. The freshness of the fish combined with the chef's paper-thin slicing and the nutty goodness of Croatian olive oil makes for out-of-this world carpaccio.

Second Course
Kanpachi tartare from Le Bernardin in New York. This delicate, silky dish might just be my personal version of seafood nirvana. Definitely worth Le Bernardin's hefty price tags.

Third Course
Mozarella ravioli from Del Posto in New York. This ravioli came as part of a 'trio' of pastas and easily outshone its more complicated counterparts - as well as any other pasta dish I've had in the last year. The ravioli, served with a simple tomato sauce, are incredibly light, airy, and refined; the sauce a little sweet and unbelievably fresh.

Fourth (Main) Course
Saint Pierre on salt from Opat. Or, actually, any other fish they have available. Simply put: Croatian seafood is the best there is. Opat is the best seafood restaurant in Croatia. And 'on salt' is the single best way of preparing fish - a method that involves slowly baking the fish on a solid rock of hot sea-salt. The fish is tender, moist, and surprisingly unsalty. The best of the best of the best.

Dessert
The orange souffle from Pierre Gagnaire in Paris, France. This might just be the single best dish I've eaten all year, from the best restaurant I've eaten in all year. Everything about Pierre Gagnaire is worthy of its three Michelin stars, but this dessert was truly flawless. I was - am - in awe and still dream of it. Sigh.

There it is. I'd love to hear any comments/omissions, as well as your personal lists.