Hugue Dufour to Eat Caviar by the Shovelful
F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.
Chef Hugue Dufour of the just-opened M. Wells Steakhouse and M. Wells Dinette will be living it up when the apocalypse hits. In his emergency bag: a loaf of bread, a pound of butter and a “humongous” jar of caviar. “I’m sorry but my taste is expensive,” he says. “I prefer a shovelful of caviar, not a tiny spoon’s worth.”