10oz Sevruga Caviar Meat from an entire lobster Six fresh eggs Yukon gold potatoes
Serendipity 3 Restaurant – Frrrozen Haute Chocolate – $25,000 USD
28 cocoas including 14 of the world’s most expensive 5g of edible 23-carat gold Served with La Madeline au Truffe 18-carat gold bracelet with 1-carat of white diamonds
Serendipity 3 Restaurant – Quintessential Grilled Cheese – $214.00 USD
Slices of rare Caciocavallo Podolico cheese from Southern Italy French Pullman Champagne Bread made with Dom Perignon Toasted edges gilded in 24-karat edible gold Dipping Sauce: Lobster Tomato Bisque, swirled with crème fraiche and truffle oil
Serendipity 3 Restaurant – Le Burger Extravagant – $295.00 USD
Japanese Wagyu Beef Infused with White Truffle Butter James Montgomery Cheddar Cheese Black Truffles Fried Quail Egg Gold-Dusted Campagna Roll
House of Knipschildt – La Madeline au Truffe – World’s Most Extravagant Chocolate – $250.00 USD
70% Valrhona Dark Chocolate Rare French Perigord (Rare Mushroom) Truffle Oil Rolled in Fine Cocoa Powder Lying on a bed of Sugar Pearls
Urban Merchants – Fresh White Truffles – $379.00 USD – 50g
Also called “Piedmont Truffle” or the “White Truffle from Alba” Pale cream or brown color with white marbling Delicate flavor, avoid cooking
Fine Food Specialist – Golden Almas Caviar – $202.00 USD – 10g
Only 1 in 6000 Sturgeon produce the golden yellow albino egg Similar flavor to Beluga with strong aftertaste
Prunier Héritage – Caviar – Original Tin with Rubber Ring, from $1016.00 USD – 75 Grams
One of the rarest caviars in the world An exceptional, light and coarse caviar, always prepared according to the Persian method. A true symphony of flavors
Malpighi – 50-year Aged Balsamic Vinegar of Modena Riserva – $297.00 USD – 100ml
Carefully aged in century old cherry wood barrels The flavor and texture is extremely sweet and the creamy
Acetaia Giuseppe Giusti – BALSAMIC VINEGAR OF MODENA RESERVE 100 – $739.00 USD – 100ml
Back How do you feel this product contributes to refining culinary standards? Share your thoughts in the section below.
- Page 1 of 2
- 1
- 2