Among the delicacies on the list of the most expensive, there are both first courses and desserts. The high cost of these culinary wonders is often explained by the use of rare ingredients or products created using a special technology in their preparation.
The Buddha Jumps Over the Wall soup, which is still featured in high-end food rankings, was first made in 2005 at Kai Mayfair, a London-based Chinese restaurant. This delicacy is a rich flavor of shark fin soup. The dish includes quail eggs, bamboo shoots, several types of shellfish, sea cucumbers, shark fins, pork, chicken, mushrooms and ginseng. According to the traditional recipe, the delicacy is prepared within two days and can consist of thirty basic ingredients and twelve spices. The cost of the treat in 2005 was £ 108.
Located in Oxfordshire, Le Manoir aux Quat 'Saisons, the restaurant at Le Manoir aux Quat' Saisons offers Florette Sea & Earth Salad, which includes a selection of expensive caviar, truffles, lobster, potatoes, olive oil, balsamic vinegar and gold foil. Based on the list of ingredients and their prices posted on the BBC's website, the salad, which costs £ 635 per serving, is so expensive because of the caviar. However, Le Manoir aux Quat 'Saisons also serves more democratic varieties of this dish, which cost only £ 40.
Among the sweet dishes, The Golden Opulence stands out, which was prepared in the American restaurant Serendipity 3 on the occasion of the fiftieth anniversary of the establishment. Dessert consists of Amedei Porcelana chocolate ice cream, which is mentioned in the ratings of the most expensive products. The dish, served in a crystal glass with a golden spoon, is decorated with candied fruits and gold leaf. The cost of a serving of such a treat was $ 1000. However, a year later, the same restaurant created a dessert worth $ 25,000. Ice cream with whipped cream and chocolates, decorated with gold foil, is served in a glass, the base of which is decorated with a bracelet with diamonds. The American jewelry company Euphoria New York took part in the creation of this dish.
