What?? No coffee with dessert??????

[Weizen]

...then they should knock $250 off the bill!!

In the news:



Menu for the $25,000 Dinner in Bangkok
AP

BANGKOK, Thailand (Feb. 10) - A luxury hotel in Bangkok charged $25,000 a head Saturday for this 10-course menu prepared by six world-class chefs and featuring some of the world's rarest wines:

Creme Brulee of Foie Gras With Tonga beans

1990 Louis Roederer Cristal

chef: Alain Soliveres from Taillevent in Paris, France

Tartare of Kobe Beef With Imperial Beluga Caviar and Belon Oysters

1995 Krug Clos du Mesnil

chef: Antoine Westermann from Le Buerhiesel in Strasbourg, France

Mousseline of 'Pattes Rouges' Crayfish With Morel Mushroom Infusion

2000 Corton-Charlemagne, Domaine Jean Francois Coche-Dury

chef: Alain Soliveres from Taillevent

'Tarte Fine' With Scallops and Black Truffles

1996 Le Montrachet, Domaine de la Romanee-Conti

chef: Antoine Westermann from Le Buerhiesel

Brittany Lobster 'Osso Bucco'

1985 Romanee-Conti, Domaine de la Romanee-Conti

chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France

Ravioli With Guinea Fowl and Burrata Cheese With a Veal and Truffle Sauce

1961 Chateau Palmer

chef: Annie Feolde from Enoteca Pinchiorri in Florence, Italy

Saddle of Lamb 'Leonel'

1959 Chateau Mouton Rothschild

chef: Marc Meneau from L'Esperance in Vezelay, France

Sorbet "Dom Perignon"

Supreme of Pigeon en Croute With Cepes Mushroom Sauce and Cipollotti

1961 Chateau Haut-Brion

chef: Heinz Winkler from Residenz Heinz Winkler in Aschau, Germany

Veal Cheeks With Perigord Truffles

1955 Chateau Latour

chef: Heinz Winkler from Residenz Heinz Winkler

Imperial Gingerbread Pyramid With Caramel and Salted Butter Ice-Cream

1967 Chateau d'Yquem

chef: Jean-Michel Lorain from La Cote Saint Jacques

[patricia]

Certainly a challenge, even without the coffee, for the apparent five cup capacity of the average stomach.
WHEW!!

[Jimmy Cantiello]

God bless the child that’s got his own.

[hornplayer]

WOW! that's some dinner! Forget about the food, Gimme that wine!

On a more serious note, if you EVER get the chance to dine on the food of Chef Jean Michel Lorain, run, don't walk in his direction. Not only is his food superb, he is a lovely man.

[patricia]

Good to know hp. Lovely men who cook are a rare and magnificent thing.

[bluenoter]

Where are the green, orange, yellow, or red vegetables? No, really! And fruit, maybe?

Did the meal exclude such items, or is it customary to exclude such items from a list of courses?

I hope Heinz ketchup was available at least.

[patricia]

Originally Posted by bluenoter

I hope Heinz ketchup was available at least.

Sacrilege!! But, Reagan did say that ketchup is a vegetable.

[bluenoter]

Originally Posted by patricia

Sacrilege!! But, Reagan did say that ketchup is a vegetable.

Exactly, and now Heinz ketchup labels play up the lycopene content. Hey, you have to get your nourishment where you find it. Those poor diners weren't even served a healthy meal. Even what they got sounds monotonous to me--too many courses featured small gamebirds, shellfish, or truffles.

[Weizen]

Wasn't just Reagan, Patricia........have a look at the last line of the article: http://www.cmaj.ca/cgi/content/full/168/7/887

With respect to the Reagan biz though, Bill Hoagland, long time aide to Sen. Domenici and then a fresh faced Ag Dept. staffer takes the cake (and loads of ribbing - still!) for that one.

[patricia]

Originally Posted by Weizen

Wasn't just Reagan, Patricia........have a look at the last line of the article: http://www.cmaj.ca/cgi/content/full/168/7/887

With respect to the Reagan biz though, Bill Hoagland, long time aide to Sen. Domenici and then a fresh faced Ag Dept. staffer takes the cake (and loads of ribbing - still!) for that one.

I stand corrected that it was The Gipper alone.

[Uli]

Truffels are a vegetable too.

[bluenoter]

Originally Posted by Uli

Truffels are a vegetable too.

That's why I specified green, orange, yellow, or red--something with a little vitamin A or vitamin C. But truffles are a fungus.

[steve(thelil)]

Originally Posted by bluenoter

But truffles are a fungus.


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Hey....they speak highly of you.

[Dr Dave]

Why, to hear y'all talk, you'd think Wretched Excess was invented yesterday.

[hornplayer]

Originally Posted by bluenoter

Where are the green, orange, yellow, or red vegetables? No, really! And fruit, maybe?

Did the meal exclude such items, or is it customary to exclude such items from a list of courses?

I hope Heinz ketchup was available at least.

Most of those courses probably had something "green or yellow, etc." on the plate, Rita, tho they wouldn't have been mentioned as they weren't "featured" items. All the fine French meals I've been privileged to enjoy included begetables on the plate... can't remember the French name for veggies in that context... Italians say "Contorni." Europeans generally eat far more vegetables in the course of a day than Americans...

[Weizen]

Originally Posted by bluenoter

[FONT=Times New Roman][SIZE=3][B]Where are the green, orange, yellow, or red vegetables? ]

I bet I eat a dozen green, orange, yellow & red bells (sauted for hours in olive oil 'till nice & sweet) every two weeks or so. Better for you than a bag of oranges, isn't it?

[GoodSpeak]

10 glasses of wine?


Whoa.

[GoodSpeak]

I'd be interested to know how long the meal takes to serve then consume.


Must be an all day event.

[bostontricky]

Originally Posted by Weizen

I bet I eat a dozen green, orange, yellow & red bells (sauted for hours in olive oil 'till nice & sweet) every two weeks or so. Better for you than a bag of oranges, isn't it?

[Weizen]

......no gas though when they're cooked down.

[larrycohen]

I'm a vegetarian. I want to know - how come there are 9 main courses, and not a single one is vegetarian? Can't they even make one dish without killing something?

And am I the only one who finds "veal cheeks" a rather odd dish? Which cheeks are they referring to?

[Dan G]

Originally Posted by GoodSpeak

I'd be interested to know how long the meal takes to serve then consume.


Must be an all day event.

Based on 10 course meals I've had (not too often...maybe 3 I can think of...several 7 course though) they would pobably average 25 minutes a course. Each course would be a small plate, and maybe 3 oz wine serving.

This would make a nice, leisurely meal, with just enough time to savour each dish and a few minutes to relax between plates.

[Jimmy Cantiello]

Originally Posted by larrycohen

I'm a vegetarian. I want to know - how come there are 9 main courses, and not a single one is vegetarian? Can't they even make one dish without killing something?

And am I the only one who finds "veal cheeks" a rather odd dish? Which cheeks are they referring to?

I'm guessing that people who like to eat for the sake of eating, not necessarily for nutrition, don't find vegetables particularly interesting.

[Jazzzoline]

Sounds like my full week menu.

Did Pete C attended the event?

[Jazzzoline]

Originally Posted by larrycohen

I'm a vegetarian. I want to know - how come there are 9 main courses, and not a single one is vegetarian? Can't they even make one dish without killing something?

And am I the only one who finds "veal cheeks" a rather odd dish? Which cheeks are they referring to?

Veal cheeks : fesse de veau

Refers to buttocks

[larrycohen]

Originally Posted by Jimmy Cantiello

I'm guessing that people who like to eat for the sake of eating, not necessarily for nutrition, don't find vegetables particularly interesting.

That would only be because they don't know how to cook. My wife is Indian (the dot, not the feather) so she knows how to use spices. We don't have a spice rack - they wouldn't fit on one rack - we have a cabinet full of spices. Vegetables can be just as interesting and have lots of variety, if you know what to do with them.



And what about veal cheeks? Anybody want to explain them?

[Jimmy Cantiello]

Originally Posted by larrycohen

And what about veal cheeks? Anybody want to explain them?

They're exactly what it sounds like. The meat that comes from a calf's cheeks which is quite tender. Probably not something a vegetarian would go for.

[Dan G]

Originally Posted by Jimmy Cantiello

I'm guessing that people who like to eat for the sake of eating, not necessarily for nutrition, don't find vegetables particularly interesting.

Seems like a silly comment. As someone already pointed out, these dishes probably came with vegetable and probably a starch too - rice, polenta, potato...with each one - in small portions.

As one who blows far too much of my salary on fine dining, I often make my choice of entree based on what the side dishes are. And its important for chosing wine too - something - lets say rabbit accompanied by sweet veggies like zucchini, peppers, okra, for example, might require a completely different wine than the same rabbit with strongly flavored root veggies. So don't dismiss the importance of vegetables.

[Jimmy Cantiello]

Originally Posted by Dan G

Seems like a silly comment. As someone already pointed out, these dishes probably came with vegetable and probably a starch too - rice, polenta, potato...with each one - in small portions.

As one who blows far too much of my salary on fine dining, I often make my choice of entree based on what the side dishes are. And its important for chosing wine too - something - lets say rabbit accompanied by sweet veggies like zucchini, peppers, okra, for example, might require a completely different wine than the same rabbit with strongly flavored root veggies. So don't dismiss the importance of vegetables.

Yep, that's just like silly old me. But, as you pointed out yourself, no matter how you cut it, the vegetables are the supporting accompaniments and not the stars of the meal. I've been known to frequent a restaurant or two myself, btw.

[Tom Storer]

There are no vegetarian dishes because this is French-style cuisine prepared mostly by French chefs. Vegetarianism is not their tradition.