Chefs in Bangkok Prepare $25,000 Meal

Fred Smith? Out of town? Hmmmmmm…

[quote] The menu features complicated creations like “tartare of Kobe beef with Imperial Beluga caviar and Belon oysters” and “mousseline of ‘pattes rouges’ crayfish with morel mushroom infusion.”

Guests jetted in from the United States, Europe, the Middle East and Asia. Deepak Ohri, the Lebua’s managing director, declined to reveal their identities but said they include Fortune 500 executives, a casino owner from Macau and a Taiwanese hotel owner.

“It’s surreal! The whole thing is surreal,” said Alain Soliveres, the celebrated chef of the Taillevent restaurant in Paris.

Soliveres was preparing two of his signature dishes, including the first course: a “‘creme brulee’ of foie gras” to be washed down with a 1990 Cristal champagne _ a bubbly that sells for more than $500 a bottle, but still stands out as one of the cheapest wines on the menu.

“To have brought together all of these three-star Michelin chefs, and to serve these wines for so many people is just an incredible feat,” Soliveres said ahead of the dinner. “It’s fabulous!”

Chefs submitted their grocery lists to organizers and the ingredients were flown in fresh: black truffles, foie gras, oysters and live Brittany lobsters from France; caviar from Switzerland; Jerusalem artichokes and white truffles from Rome.

Diners will sip their way through legendary vintages, like a 1985 Romanee Conti, a 1959 Chateau Mouton Rothschild, a 1967 Chateau d’Yquem and a 1961 Chateau Palmer, considered “one of the greatest single wines of the 20th century,” said Alun Griffiths of Berry Bros. & Rudd, the British wine merchants that procured and shipped about six bottles of each wine for the dinner.

The wine alone cost more than $200,000, Griffiths said. [/quote]
It’s the suffering in the world that drives us to enjoy our own lives more, yes? :rainbow: