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World's most extravagant meals

posted Dec 16, 2009, 12:15 AM by Amit Lohia
Forbes.com has compiled a list of the world's most extravagant meals. Here are the top five..

At $205, Daniel's tasting menu is a relative bargain compared to other high-end Manhattan eateries but care for some Champagne and caviar in the lounge before dinner? Fifty grams of Boulud's private-label Caspian Sea Golden Ossetra caviar goes for $860




Even the wiliest concierges have trouble scoring reservations at Chef Thomas Keller's The French Laundry. Each day Keller and his staff create two nine-course $240 menus - a chef's "tasting" menu and a "vegetable" menu - promising not to repeat a single ingredient on either menu. The restaurant is a perennial finisher in the annual Restaurant Magazine list of the Top 50 Restaurants of the World




Upon request the pastry chef at hotel the Ciragan Palace Kempinski in Istanbul will prepare a "golden cake" that has been flavoured with fruits marinated for years in Jamaican rum, vanilla beans from French Polynesia and French wheat. But what makes this the ultimate bakery bling is the dusting of 24-karat edible gold. It that takes 72 hours to make and contains figs, quince, apricot and pears soaked in Jamaican Rum for 2 years.




For special clients, Les Amis, the elegant French restaurant in Singapore, can arrange a top-to-bottom white truffle menu that starts at $800 per person, not including wine. For nearly fifteen years, Les Amis has been an internationally celebrated local eatery. Specializing in French fine dining with a hint of Asian influence and a touch of modern flare, Les Amis has a list of prestigious awards to make any Michelin-starred chef green with envy




Created by Fleur de Lys chef Hubert Keller, the man behind Burger Bar in the Mandalay Bay hotel, this burger contains kobe beef, truffles and foie gras. The real cost comes with the concoction's accompaniment - a bottle of 1995 Chateau Petrus from Bordeaux. The FluerBurger 5000 is made from Kobe beef and topped with black truffles, foie gras, and served on a brioche truffle bun with a special truffle sauce.




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