February 06, 2007

Burning $100 Bills

Back at the turn of the 20th century there is the legend of the stock brokers eating their weight in food and then leaning back and lighting their cigars with $100 bills.

The history of excess...thank god those days of arrogance are gone...or not...

In The Guardian today there's a story on a dinner atop a Bangkok hotel this weekend for 15 guests, who aren't so keen to be made public. They paid 1 million Thai Baht, or almost $30,000 USD each, to eat a meal prepared by 6 chefs from around the world, as the Guardian reported, with 18 Michelin stars between them.

These are the days when I'm sure we're not going to make it.

Here's the menu

Crème brûlée of foie gras with Tonga beans by Alain Soliveres (chef) served with 1990 Louis Roederer Cristal

Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster by Antoine Westermann with 1995 Krug Clos du Mesnil

Mousseline of pattes rouges crayfish with morel mushroom infusion by Alain Soliveres with 2000 Corton-Charlemagne, Domaine Jean François Coche-Dury

Tarte Fine with scallops and black truffle by Antoine Westermann with 1996 Le Montrachet, Domaine de la Romanée-Conti

Lobster Osso Buczco by Jean-Michel Lorain with 1985 Romanée-Conti, Domaine de la Romanée-Conti

Ravioli with guinea fowl and burrata cheese, veal reduction by Annie Feolde with 1961 Château Palmer

Saddle of lamb "Léonel" by Marc Meneau with 1959 Château Mouton Rothschild

Sorbet "Dom Pérignon"

Supreme of pigeon en croute with cèpes mushroom sauce and cipollotti by Heinz Winkler with 1961 Château Haut-Brion

Veal cheeks with Périgord truffles by Heinz Winkler with 1955 Château Latour

Imperial gingerbread pyramid with caramel and salted butter ice-cream by Jean-Michel Lorain with 1967 Château d'Yquem

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