Alice Waters opened Chez Panisse in Berkeley, California, 40 years ago and it has inspired restaurants around the world to use only local, seasonal and sustainable ingredients. The restaurant serves an extensive tasting menu and the café offers a variety of à la carte options, depending on what’s available at the market. In 1995, Waters opened the Edible Schoolyard, a vegetable garden in a nearby school that serves as a model for inspiring change in the American public school system’s lunch programme.
For her last meal, Alice Waters would shop for ingredients at the local farmers’ market and cook at home. In this case, Monocle went to Union Square farmers’ market and ate in her close friend’s apartment a few blocks away. The market has been running since 1976. Union Square, Broadway and East 17th Street, New York, + 1 212 788 7900
Salad: Local spring greens with ‘new’ garlic, red wine vinegar and olive oil vinaigrette
Soup: Green garlic soup, with homemade chicken stock and toasted whole- wheat sourdough bread
Main: Asparagus drizzled with olive oil and served with boiled, freshly laid hen’s eggs
Dessert: Strawberries from Bodhitree farm