On a Saturday night 10 February 2007 the world's wealthiest food lovers some high-rolling 40 diners flew to Bangkok to attend a 10-course gourmet dinner which carried a price tag of US$25,000 a head.
Yes you got it right, I said $25,000 US Dollars Per person, tax and gratuities are not included :)
Branded with the name "Epicurean Masters of the World," the dinner was cooked by six 3-star Michelin chefs (four from France, one from Germany and one from Italy). The meal consisted of intricate items such as "tartar of Kobe beef with Imperial Beluga caviar and Belon oysters," "couquille Saint-Jacques and truffles," and "mousseline of 'pattes rouges' crayfish with morel mushroom infusion." Chefs, wine experts and organizers have dubbed the dinner “meal of a lifetime”.
Some of the chefs said they found it challenging to give diners their money's worth. Even they confessed their astonishment at the $25,000 price tag, when a full meal at their own restaurants cost around $260.
Antoine Westermann of Le Buerhiesel, a top-class restaurant in Strasbourg, France, shaved 31/2 ounces of Perigord truffles -worth about $350- onto each plate of his "coquille Saint-Jacques and truffles."
"It's crazy," commented Westermann. "The fact that one meal could be this expensive. After this, nothing can shock me," he said with a shrug.
Think that's decadent? The evening's wine cost more than $200,000.
Ultimately, the event was for charity, (most of the profits will go to Medecins Sans Frontieres and the Chaipattana Foundation, a rural development program set up by the king of Thailand) and consisted of 15 paying guests and 25 invited guests.
Tell me, how can I get on the next guest list, PLEASE :)
The complete Menu:
--Creme brulee of foie gras with Tonga beans
1990 Louis Roederer Cristal
chef: Alain Soliveres from Taillevent in Paris, France
--Tartare of Kobe beef with Imperial Beluga caviar and Belon oysters
1995 Krug Clos du Mesnil
chef: Antoine Westermann from Le Buerhiesel in Strasbourg, France
--Mousseline of "pattes rouges" crayfish with morel mushroom infusion
2000 Corton-Charlemagne, Domaine Jean Francois Coche-Dury
chef: Alain Soliveres from Taillevent
--"Tarte fine" with scallops and black truffles
1996 Le Montrachet, Domaine de la Romanee-Conti
chef: Antoine Westermann from Le Buerhiesel
--Brittany Lobster "Osso Bucco"
1985 Romanee-Conti, Domaine de la Romanee-Conti
chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France
--Ravioli with guinea fowl and burrata cheese with a veal and truffle sauce
1961 Chateau Palmer
chef: Annie Feolde from Enoteca Pinchiorri in Florence, Italy
--Saddle of lamb "Leonel"
1959 Chateau Mouton Rothschild
chef: Marc Meneau from L'Esperance in Vezelay, France
--Sorbet "Dom Perignon"
--Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
1961 Chateau Haut-Brion
chef: Heinz Winkler from Residenz Heinz Winkler in Aschau, Germany
--Veal cheeks with Perigord truffles
1955 Chateau Latour
chef: Heinz Winkler from Residenz Heinz Winkler
--Imperial gingerbread pyramid with caramel and salted butter ice-cream
1967 Chateau d'Yquem
chef: Jean-Michel Lorain from La Cote Saint Jacques