Upscale French artisan ice-cream maker Philippe Faur has taken 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.

Its creators admit it is the ultimate in decadence: a $175 hamburger.

The Wall Street Burger Shoppe just raised its price from $150 to assure its designation as the costliest burger in the city as determined by Pocket Change, an online newsletter about the most expensive things in New York.

“Wall Street has good days and bad days. We wanted to have the everyday burger (for $4) … and then something special if you really have a good day on Wall Street,” said co-owner Heather Tierney.

The burger, created by chef and co-owner Kevin O’Connell, seeks to justify its price with a Kobe beef patty, lots of black truffles, seared foie gras, aged Gruyere cheese, wild mushrooms and flecks of gold leaf on a brioche bun.

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 !

The High Roller sushi roll that sells for $1000 will be served at Koi restaurant in New York : It starts with marinated and poached fois gras that is covered with succulent Langoustine (lobster).

Then the roll is brushed with saffron/vanilla bean butter and encrusted with caviar.

Finally, when the roll is served the Chef comes tableside to shave white Alba truffles and drizzle them with 100 year balsamic.

Source : Luxist / Nymag

High above the only casino in Sydney rises the Astral Restaurant and Bar offering views of the city and harbor and fantastic cuisine that will tempt your taste buds and tear your wallet apart.

With the most expensive menu available in Australia, the A$1,000 ($900 US) meal affords its participant multi-course waves of foie gras, king crab, caviar, abalone and morel along with a matching wine selection to round out the meal. Such wines included are a 2000 Jasper Hill, Georgia’s Paddock Shiraz from Heathcote and a 1999 J.J. Prum Wehlener Sonnenuhr Riesling from Mosel.