World’s most expensive Christmas dinner
For £125,000 London chef Ben Spalding will prepare a Christmas dinner for four made up of some of the rarest and most expensive ingredients in the world.
A rare breed turkey wrapped in 50-carat gold leaf, a bottle of champagne that predates World War I and the world’s most expensive fish eggs are part of a meal that’s being described as the most expensive Christmas dinner in the world.
For £125,000 (€155,000), London chef Ben Spalding, currently head chef at John Salt, will prepare a Christmas dinner for four made up of some of the rarest and most expensive ingredients in the world.
Before tucking into their gilded meal, diners will clink to the holidays with an aperitif of Piper-Heidsieck Champagne 1907 valued at £37,000 in diamond-studded flutes.
The four-course meal opens with bird’s nest and Almas caviar, prepared with a 150-year-old balsamic vinegar, and Pata Negra Ibérico jamón.
Following that, diners will sample the world’s most expensive melon from China, the Yubari King, served with whole white truffle and saffron.
But the showpiece of the meal is the Dodine of rare breed turkey with Wagyu beef fillet and heart, wrapped in no less than 50-carat gold leaf and sprinkled with Akbari Pistachios – which alone cost £5,000 (€6,200).
The world’s most expensive coffee bean, the Kopi Luwak make up the dessert course which is served with Densuke watermelon, a seedless fruit grown on the island of Hokkaido, Japan which produces only 10,000 melons a year, all of which is served off a gold, Ugandan vanilla plate.
Meanwhile, Spalding will be donating 80 percent of his fee to the Cancer Research UK and Hospitality Action. The event is organized by VeryRirstTo.com, a service which offers exclusive, luxury products and experiences to its members.
Sharpener: Diva Cocktail and Piper-Heidsieck 1907 Champagne
Bird’s nest & Almas Caviar 150-year-old balsamic and Pata Negra Ibérico jamón
Served with 1949 Cheval Blanc
Whole white Alba truffle poached in poulet de bresse juice & Sargol saffron stock, Yubari King melon
Served with 1988 Corton-Charlemagne, Coche-Dury
Dodine of rare breed turkey with Wagyu beef fillet and heart, wrapped in 50-carat gold leaf, Périgord truffles and Akbari pistachios
Served with 1959 La Tache
Whipped Kopi Luwak & Amedei premium chocolate with rare Densuke Watermelon eaten off a gold Ugandan vanilla plate
Served with 1976 Chateau d’Yquem
Key ingredients used in the meal:
Diva Vodka – £2,000
Piper-Heidsieck 1907 Champagne – £37,000
Dry ice – £180
Pata Negra Ibérico jamón – £600
Bird’s Nest – £100
Almas Caviar – £5,000
150-year-old balsamic – £1,030
Whole White Alba truffle – £3,500
Poulet de bresse for stock – £2,500
Saffron stock – £500
Yubari King melon – £2,500
Dodine of rare breed turkey – £500
Wagyu beef – £4,500
Gold leaf – £6,000
Périgord truffles – £900
Akbari pistachios – £5,000
Kopi Luwak – £3,000
Amedei chocolate – £150
Densuke watermelon – £2,600
Gold Ugandan vanilla plate – £1,500
1949 Cheval Blanc – £4,680
1988 Corton-Charlemagne, Coche-Dury – £1,390
1959 La Tache – £5,400
1976 Chateau d’Yquem – £990