Food & Drink

My Last Meal: Klaus Biesenbach— New York


Renowned curator Klaus Biesenbach used to live on chocolate bars; thankfully he has something more refined in mind for his ‘last meal’.

Klaus Biesenbach, M. Wells Dinette, curator

“When I thought about where I would have my last meal a bad comedy came to mind. You avoid thinking about that moment if you take it too seriously so I think you have to see the humour in it. Many people have little time in their schedule to fit in a meal. The last meal is about dying so I thought, ‘What if you have no time to die?’ Most people would probably have it next to their office. So a last meal would end up being a matter of convenience, which makes it very absurd in a way.

If I think about it more seriously, I would have my last meal on…


One of the world’s best known contemporary-art curators, Klaus Biesenbach is the director of MoMA PS1, chief curator at large at the Museum of Modern Art and the founding director of the Kunst-Werke (KW) Institute for Contemporary Art in Berlin. Born near Köln, Biesenbach founded KW in 1991 and the Berlin Biennale in 1996, beginning work with MoMA the same year.


Orange-blossom rice pudding
(Serves 4)
250g Arborio rice
1 litre whole milk
1 vanilla bean
Zest of 1 orange
200g granulated sugar 
80g egg yolks (about 3 medium eggs)
1 gelatin sheet
400ml whipping cream
12ml orange blossom water

The method
1. Preheat oven to 200C and boil 3.8 litres of water in a large ovenproof saucepan. Place rice in pan and blanch for 4 minutes. 2. Strain and put rice back in pan, adding 750ml milk, the vanilla bean, orange zest and 100g granulated sugar. Return to stove and bring to boil for 30 seconds. 3. Remove from heat and cover with foil. Bake for 30 minutes. 4. Take pan out of oven and stir in hot sauce (see method below). Put mixture in a bowl, cover with clingfilm and chill in fridge overnight. 5. The next day, mix whipping cream, 40g granulated sugar and orange-blossom water. Fold into chilled pudding mixture.

For sauce
1. Put 250g of sugar in a small saucepan. Put gelatin sheet in a bowl filled with ice water and allow to bloom. 2. In a bowl, whisk yolks and 60g granulated sugar. Bring rest of milk to boil with sugar, slowly adding to yolk mixture while continuously whisking. 3. Place resulting mixture back in pan. Constantly stirring, heat mixture until you can draw a line through it using the back of a spoon and the line holds. Pour into a clean bowl. 4. Take gelatin out of ice bath, wringing out excess water. Add to sauce.

Venue & Menu

The venue

M. Wells Dinette at MoMA PS1
Hugue Dufour and Sarah Obraitis opened the latest version of their restaurant (the original was in an old-fashioned Long Island City American diner) last year.


To eat:
- Herb salad of chives, mint and parsley with a buttermilk dressing and pansies - Skate poached in dashi broth - White-chocolate dome with an orange blossom rice-pudding centre

To drink
- Saratoga Springs sparkling water


0:00:00 0:01:00

Drag me