Why not experience your final round of pampering in heavenly surroundings — with a taste of the very finest on your tongue? Let your palate relish the purity of plant, fish, and flesh forged into unearthly delights such as morel soup with sweetbreads ($14); a napoleon of Dungeness crab layered with smoked salmon and brightened with lemon oil vinaigrette and Osetra caviar ($14); monkfish cheeks with smoked Pinot Noir sauce ($18); and a warm, weightless chocolate soufflé ($15). Allow yourself to linger ever so slowly over a heady dessert wine — say, a 2006 Côteaux du Layon. Chef Philippe Ruiz and sommelier Sebastien Verrier team up to consistently provide a memorable dining experience. Life is memory. Life is pleasure. Life is short. Dinner at Palme d'Or lasts a blessedly long time, another reason it makes sense in the context of a final supper — although our ultimate point is that dining at this celestial level makes sense in any context.