Chefs Prepare $25,000 Meal

[The Straight Story]

Chefs Prepare $25,000 Meal

POSTED: 7:55 am EST February 10, 2007

BANGKOK, Thailand -- It's been billed as the "meal of a lifetime," a 10-course dinner concocted by world-renowned chefs for the most discriminating palates and - at $25,000 a head -- the fattest wallets. And that doesn't include tax and gratuity.

Few expenses were spared in putting together Saturday night's culinary extravaganza in Bangkok.

...

Antoine Westermann of Le Buerhiesel, the famous restaurant in Strasbourg, France, says he plans to shave 3 1/2 ounces of Perigord truffles -- worth about $350 - onto each plate.

...

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.

...
Organizers said most of the profits will go to two charities - Medecins Sans Frontieres and the Chaipattana Foundation -- a rural development charity set up by the king of Thailand.

http://www.local6.com/spotlight/10979628/detail.html

Just to mess with em they should have the king guy from burger king and ronald mcdonald walk out with plates of cheese burgers and fries and say 'here ya go' :rofl:

[RB TexLa]

1. I have never understood why someone cooked an oyster for the first time

They are perfect the way they come off the boat.

[thecrow]

10. They probably discovered that heat would open them easily...

[Warpy]

11. So does a beer can opener

I never developed much of a taste for them, so they're in my "only if I'm starving" category. I did have to open them by the dozens for my ex and dinner guests.

[redqueen]

2. Boy I'm glad this is for charity...

but what does it say that the superrich (many? most? all?) have to be bribed with ridiculously expensive meals or tax breaks in order to help others?

[MonkeyFunk]

3. eh

it was only 40 people, who I presume are genuine gourmands and oenophiles. It was a once-in-a-lifetime chance, and helped some good causes.

I've known a number of rich people, and almost all of them were quite generous.

[redqueen]

5. Very glad to hear that...

still

*sigh*

[SoCalDem]

4. Sheez.. for that cost it should at least include Panda Filet and a Bald eagle omelete

:sarcasm: <---(in case you didn't already know it)

[The Straight Story]

6. If panda tasted good, there would be a lot more of em

Life buffalo herds roaming the plains, or the cousin of the panda - the black and white cow (the American Panda).

MMmmmmm Panda nuggets and fries.

[InkAddict]

7. Tastes like chicken. n/t

[villager]

8. "Masque of the Red Death"

or is this more ruling class fiddling while everything else burns?

[Jim Warren]

9. Organizers said most of the profits will go to two charities

Hah, this sounds like feel-good "profits" being far from total take. Owning a number of restaurants and being in the biz for 30 years I'd say after food cost and transportation and production expenses there won't be much left.

[MonkeyFunk]

12. Here's the menu:

First course:

Creme brulee of foie gras with Tonga beans
1990 Louis Roederer Cristal
chef: Alain Soliveres from Taillevent in Paris, France

Second course:

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

Third course:

Mousseline of “pattes rouges” crayfish with morel mushroom infusion
2000 Corton-Charlemagne, Domaine Jean François Coche-Dury
chef: Alain Soliveres from Taillevent

Fourth course:

“Tarte fine” with scallops and black truffles
1996 Le Montrachet, Domaine de la Romanee-Conti
chef: Antoine Westermann from Le Buerhiesel

Fifth course:

Brittany Lobster “Osso Bucco”
1985 Romanee-Conti, Domaine de la Romanee-Conti
chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France

Sixth course:

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

Seventh course:

Saddle of lamb “Leonel”
1959 Chateau Mouton Rothschild
chef: Marc Meneau from L’Esperance in Vezelay, France

Eighth course:

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


Ninth course:

Veal cheeks with Perigord truffles
1955 Chateau Latour
chef: Heinz Winkler from Residenz Heinz Winkler

Tenth course:

Imperial gingerbread pyramid with caramel and salted butter ice-cream
1967 Chateau d’Yquem
chef: Jean-Michel Lorain from La Cote Saint Jacques

[The_Casual_Observer]

13. Kobe beef is too fatty tasting.

Gives me the impression I am eating a human thigh.

I'd pass.