Down payment on a house, or dinner for one? Oh the dilemmas we face. The Epicurean Masters of the World II was held in Thailand this past week, culminating in a grand finale so extravagant that not one, not two, but six three-star Michelin Chefs contributed their talents to the 10-course meal. The cost per person was 1,000,000 Thai Baht which, according to today's exchange rate, is close to $30,000 USD.
So what do you get for that kind of money? First of all, anonymity. It is a closely guarded secret who actually attended the gala, so don't ask me who went. You also get what they call "A culinary extravaganza never before seen in Thailand and rarely experienced anywhere in the world." Looking at the menu though, it's clear the adventure doesn't just begin and end with food. It is as much a celebration of fine wines and champagne as anything.
My favorite quote about the evening comes from this article. In response to the price tag attached to the event, one of the participating French chefs, Antoine Westermann, stated: "It's crazy," Westermann said. ''The fact that one meal could be this expensive," he shrugged. "After this, nothing can shock me."
I've included a copy of the menu after the jump so you can see what each chef prepared, as well as which wine accompanied each course.
Gala Dinner at Mezzaluna
Crème brûlée of foie gras with Tonga beans
Alain Soliveres
1990 Louis Roederer Cristal
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Tartar of Kobe beef with Imperial Beluga caviar and Belon oyster
Antoine Westermann
1995 Krug Clos du Mesnil
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Mousseline of "pattes rouges" crayfish with morel infusion
Alain Soliveres
2000 Corton Charlemagne, Domaine Jean Francois Coche-Dury
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'Tarte Fine' with scallops and black truffle
Antoine Westermann
1996 Le Montrachet, Domaine de la Romanée Conti
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Britanny lobster 'Osso Bucco'
Jean-Michel Lorain
1985 Romanée Conti, Domaine de la Romanée Conti
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Risotto with white Alba truffles "Enoteca Pinchiorri"
Annie Feolde
1961 Chateau Palmer
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Saddle of lamb 'Léonel'
Marc Meneau
1959 Chateau Mouton Rothschild
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Sorbet "Dom Perignon"
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Supreme of pigeon en croute with Perigord truffles
Heinz Winkler
1961 Chateau Haut Brion
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1955 Chateau Latour
Selection of fine cheeses
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Imperial gingerbread pyramid with caramel and salted butter ice-cream
Jean-Michel Lorain
1967 Chateau d'Yquem
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Coffee or tea with Mignardises
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