Upscale French artisan ice-cream maker Philippe Faur has taken take out the ice cream of the universe of the desserts and he indefatigably works In his workshop to create new flavours always more surprising.
After such original products as the Truffle Ice-Cream, the Roquefort ice-cream or the Foie Gras de Canard sorbet developed with Rougié (Prix International de l'Innovation 2007), he has recently made his idea of creating a caviar sorbet come true thanks to a collaboration with Alverta Royal Petrossian.
This ice-cream which contains 60% caviar, from a white sturgeon, took both specialists 6 months to develop and it is is recommended to accompany smoked salmon, scallops or simply a baked potato…
Though, it is reported to possess all the organoleptic qualities of caviar, including in the way it evolves in the mouth It is reported to be a world premiere and unsurprisingly has now become the most expensive ice cream in the world!
Unfortunately, although international customers might be numerous, the ice-creams so far are only shipped within France in a special packaging that prevents them from melting for 72 hours. A 100 ml tub is priced at 118 €. A 15 ml sample size is also available for 18 €.
Tuesday, July 22, 2008
Philippe Faur - Caviar Ice-cream
Monday, July 21, 2008
The Rolls Royce Of Olive Oils
λ /lambda/, is an ultra premium olive oil that has been referred to by critics as the “Rolls Royce” of olive oils. It has just been awarded a Silver World Medal in the prestigious New York Festivals awards for its stunning packaging.
Made exclusively by Speiron, the Greek boutique company dedicated in developing ultra premium products, λ /lambda/ is the first ultra premium extra virgin olive oil in the world.
Produced with the finest Koroneiki olives from the award-winning Kritsa region of Greece, /lambda/ impresses with its superior taste. /lambda/ is created through the unique process of common pressing, where carefully selected olives are hand-picked from the tree and pressed the very same day.
This method of pressing ensures that the olives are turned to oil within a maximum of 8-10 hours after picking, giving the oil an unrivalled fresh and intensely fruity taste.
/lambda/ has one of the lowest levels of acidity with a maximum of 0.3°, giving it a tender flavour restricted only to the highest quality extra virgin olive oils. The cold extraction of the oil lends itself to a superior flavour which along with the unfiltered nature of /lambda/ produces a flavoursome olive oil with medium peppery notes.
λ /lambda/ is available online and comes in a two pack for $104 and a exquisite gift box for $182.
Monday, July 7, 2008
Boucheron Snake Chocolate Necklace
To celebrate the 150th anniversary of the Parisian jeweler Boucheron, they have teamed up with Parisian Chocolatier La Maison du Chocolat to recreate the unique style of a Boucheron snake necklace - but in chocolate!
So is it something to wear or something to eat ? The chocolate version is truly a work of art though and it’s not all chocolate: the gold snake skeleton necklace is coated and decorated with chocolate which covers the chocolate gold skeleton, carrying a 20.08 carat fancy brown tinted yellow diamond!
T he necklace is on a tour around the globe which includes locations such as Japan, Russia, India, America … It’s for sale at $1,200,000!
According to Lussorian, “there has been some interest in the piece, but it recently endured a slight problem in Japan when all the flashes from the Japanese paparazzi started melting the snake!”
Related articles :
Saturday, July 5, 2008
A taste of luxury treasure...
If you want to live the experience of a truly unique chocolate, The Royal Collection from Cocoa Gourmet with gold, silver and diamonds will unfailingly captivate your senses and spirit.
A royal treat for eyes too before you pop them one by one to relish the texture of Swiss ganache in your mouth!
Priced at just $1,250, this collection contains 12 masterpieces in all : four 22 carat Gold chocolates, four pure silver chocolates and four sweet Diamond ones.
And no worries It’s actually totally safe when ingested (what a waste!) : both the European Union and United States authorize the use of the precious metals and the diamonds to decorate food products.
This is definitely a gastronomic experience for die-hard chocoholics ! (thanks Jack)
Thursday, June 19, 2008
World's Most Expensive fast food Hamburger
Fast-food giant Burger King has launched world's most expensive burger called simply 'The Burger'.
Priced at 95 pounds ($200), the fine ingredients of 'The Burger' include flame grilled Wagyu Beef, white truffles, Pata Negra ham slices, Cristal onion straws, Modena balsamic vinegar, lambs lettuce, pink Himalayan rock salt, organic white wine and shallot infused mayonnaise in an Iranian saffron and white truffle dusted bun.
The sandwich will make Guinness World Record history beating a similarly extravagant American Double Truffle Burger, which cost 65 pounds back in 1994.
Restaurant critics have dismissed the burger as just the latest stunt in a marketing craze. But the fast food chain, says: "The Burger is an extension of Burger King's quality burger menu and is aimed at burger aficionados, looking for the ultimate burger taste experience. It reflects our ongoing commitment to producing the best quality burgers for a range of different pockets and reinforces our quality credentials."
All the proceeds from The Burger sales will go to the Help A London Child charity.
If you are a wealthy burger lover you can also travel to America to enjoy the New York most expensive burger and if you are still not broken you can pick up a $5,000 burger at the Mandaley Bay in Las Vegas.
Thursday, May 15, 2008
Pair of melons fetch record price of 2.5 million yen
Two prized local melons fetched a record price of 2.5 million yen for the pair during the season's first auction at a wholesale market on Tuesday.
"I had expected Yubari melons would fetch a high price, but I didn't expect the figure to be this high," said a startled broker at the Sapporo City Central Wholesale Markets in Sapporo's Chuo-ku.
The pair of melons, which weigh 3.9 kilograms in total, fetched the record price of 2.5 million yen after 100 melons were put up for auction on Tuesday.
Soon after the bidding started at 7 a.m. on Tuesday, with a starting price of 2 million yen per set, Sapporo-based wholesaler Ibi bid 2.5 million yen a set.
After the successful bid, the melons immediately went on sale at a retail store run by Ibi near the wholesale market for 1.25 million yen each.
Takeo Fukawa, 24, manager of the store, said, "I wanted to support Yubari," referring to the financially struggling Hokkaido city where the namesake premium melons are grown.
The hammer price for Yubari melons during the season's first auction has been on the rise over recent years, fetching 600,000 yen for a pair in 2005, 800,000 yen in 2006 and 2 million yen in 2007 -- the year after the city of Yubari became an organization designated for fiscal reconstruction following financial difficulties.
Tuesday, May 13, 2008
$5000 Hamburger - The Fleurburger
Created by Chef Hubert Keller, the FleurBurger 5000 is served at Fleur de Lys in Mandalay Bay (Las Vegas).
It is a Kobe burger containing foie gras, a special truffle sauce, and is served on a brioche truffle bun with black truffles on the side.
The burger is served with a bottle of Chateau Petrus 1990 poured in Ichendorf Brunello stemware imported from Italy.
In addition, a certificate of authenticity will be mailed to your home so you can brag to your friends about how you spent $5000 !
Monday, May 12, 2008
Morgan Plaza Beijing
The Morgan Plaza is a super-luxury 7 star hotel under construction in Beijing, China. Although it was set to be finished last month’s, there has been no official confirmation of it completion yet but it definitely going to be completed in time for the Beijing Olympics.
When completed it is rumoured to be possibly more luxurious than the Burj Al Arab and has been considered to be the official landmark of China, still in competition with the Shanghai World Financial Center.
The plaza will contain two pavilions, a temple, the world’s best Japanese restaurant and a 600 meter long corridor.
Saturday, May 10, 2008
Diners chew over $1,000 omelette
A restaurant in New York is offering something special to customers with expensive tastes - a $1,000 omelette.
Diners at Norma's in Le Parker Meridien hotel can now order the "Zillion Dollar Frittada", a Spanish omelette with lobster and 10oz (280g) of caviar.
Restaurant manager Steven Pipes said it began as a lesser dish, but his chefs "decided to have some fun with it". "We thought we should really make something that would be a spectacular feast for a celebration," he said.
The restaurant has a bell which will be rung whenever a customer orders the 3,000-calorie dish, topped with sevruga caviar.
There is a budget option, for those without the means to splurge on Manhattan's most expensive single course.A smaller version of the Zillion Dollar Frittada retails at just $100.
Zillion dollar ingredients :
Six eggs
One tbspn chopped chives
One-and-a-half tbsps butter
One lobster
Five tbsps heavy cream
10oz sevruga caviarVia BBC
Friday, May 9, 2008
Belfast hotel serves up the world's most expensive cocktail
The price of a round of drinks may be getting ever more expensive nowadays, but it's a snip compared with what is on offer at Belfast's Merchant Hotel. At £750, an original Trader Vic's Mai Tai isn't within everyone's budget, but its hefty price tag has been enough to secure it the official title of the world's most expensive cocktail. [...]
The Merchant owns one of only six bottles in existence of 17-year-old Wray and Nephew Rum, which was used by trader Vic Bergeron to create the original Mai Tai over 60 years ago. "Nobody else in the world can do this cocktail, we're the only bar," explained the Merchant's Bar and Potation Manager Sean Muldoon. And although the 750ml bottle itself may look rather nondescript, it is worth a whopping £26,000. "Due to the popularity of the Mai Tai when it was invented in 1944 the 17-year-old rum was used up and wasn't made any more," said Mr Muldoon. [...]
However, a special batch of the 17-year-old rum was created recently, ostensibly for private gifts, but one of these was acquired by the Merchant. [...] "When this bottle goes we will never be able to get another one," said Mr Muldoon. For more information on the Merchant Hotel visit themerchanthotel.com
Tuesday, May 6, 2008
Most Expensive Truffle
A Hong Kong property tycoon and his wife have reportedly paid $160,406 for a huge Italian white truffle in 2006, which may be the world's most expensive ever. Gordon Wu and his wife outbid connoisseurs from France and Italy to win the 3.3 pounds Alba white truffle from an international auction, a spokeswoman for the Ritz-Carlton hotel, which hosted the Hong Kong part of the auction, said.
It was the second time Hong Kong bidders won a pricey fungus at the annual auction, held in Grizane, Italy and satellite-linked with Paris and Hong Kong. In 2005, a group of bidders in Hong Kong paid 95,000 euros for a 2.7-pound truffle, a purchase later named by Guinness World Records as the most valuable truffle bought at an auction. White truffles, known for their extravagant price tag and strong, garlic-like scent, grow underground with tree roots. They're eaten uncooked or shaved into pasta, salad, omelets and other dishes.
Thursday, May 1, 2008
Most Expensive Deviled Eggs
The Edison's Angel Eggs, a pairing of the common chicken egg with exotic Osetra caviar, prove to be a delicious addition to an already accomplished menu. The angelic white of the egg starkly contrasts the devilish yellows, blacks, and greens of the other organic ingredients, creating an edible - albeit almost too beautiful too eat - masterpiece.
The creamy texture of the deviled yolk compliments the smooth caviar, welcoming your tongue to a sensory delight. Just as the name - initially ironic but now understandable - suggests, the eggs take your taste buds to heaven.
Price: $30 each !
The Edison
108 West 2nd Street
Los Angeles
213-613-0000
www.edisondowntown.com
Thursday, March 13, 2008
Restaurant table with built-in 3D LCD screen
Have you ever been to a restaurant serving exotic foods and felt lost while ordering from the list of strange dishes spelt before you on the menu card? A few days back, we were talking about Conceptic, an Israeli start-up company that installed the e-menu options in pubs, their popular sushi bars and the family restaurants.
Now, TEC Japan has created Tobidasu Menu that is embedded into the restaurant table to present 3-D images of items as the customer browses the menu list with the touch of the finger. The Tobidasu 3D Table menu can also perform a few tricks.
After removing a hamburger bun placed on the menu, a delicious beef patty with all the trimmings suddenly pops up. While eating out, if you find some probs in understanding what the heck is Yakitori chicken or Tonkotsu Noodle Soup, then this 3D menu could come to your visual aid.
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