Ostrich brain, vodka ice luges shaped like Michelangelo's David, pearl-powder wine - it's what's on the menu at the Most Extravagant Dinner Parties in History. Cooksden has rounded up the Top Ten, from the outlandishly extravagant dinners of camel heel, flamingo tongue and pig liver fois gras served by Roman gourmande Marcus Gavius Apicius to the 86-pound sugar creations commissioned by the Earl of Leicester to (unsuccesfully) woo Queen Elizabeth I, to the 4,000-lobster banquet held last year at the opening of the ultra-luxe Dubai Atlantis hotel.
We may be eating cabbage casserole these days, but at least we can dream (though flamingo tongue is not high on my list of fantasy foods).
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