{"id":2045,"date":"2007-02-11T08:00:00","date_gmt":"2007-02-11T08:00:00","guid":{"rendered":"http:\/\/blog.beliefnet.com\/reformedchicksblabbing\/2007\/02\/how-much-would-you-pay-for-thi.html"},"modified":"2007-02-11T08:00:00","modified_gmt":"2007-02-11T08:00:00","slug":"how-much-would-you-pay-for-thi","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/reformedchicksblabbing\/2007\/02\/how-much-would-you-pay-for-thi.html","title":{"rendered":"How much would you pay for this meal?"},"content":{"rendered":"

It was prepared by<\/a> the “most famous chiefs in the world” (each a 3-star chief according to Michelin) coming from “France, Germany and Italy.”<\/p>\n

Cr\u00e8me br\u00fbl\u00e9e of foie gras with Tonga beans
\nAlain Soliveres (chef)
\n1990 Louis Roederer Cristal
\nTartar of Kobe beef with Imperial Beluga caviar and Belons oyster
\nAntoine Westermann
\n1995 Krug Clos du Mesnil
\nMousseline of pattes rouges crayfish with morel mushroom infusion
\nAlain Soliveres
\n2000 Corton-Charlemagne, Domaine Jean Fran\u00e7ois Coche-Dury
\nTarte Fine with scallops and black truffle
\nAntoine Westermann
\n1996 Le Montrachet, Domaine de la Roman\u00e9e-Conti
\nLobster Osso Buczco
\nJean-Michel Lorain
\n1985 Roman\u00e9e-Conti, Domaine de la Roman\u00e9e-Conti
\nRavioli with guinea fowl and burrata cheese, veal reduction
\nAnnie Feolde
\n1961 Ch\u00e2teau Palmer
\nSaddle of lamb “L\u00e9onel”
\nMarc Meneau
\n1959 Ch\u00e2teau Mouton Rothschild
\nSorbet “Dom P\u00e9rignon”
\nSupreme of pigeon en croute with c\u00e8pes mushroom sauce and cipollotti
\nHeinz Winkler
\n1961 Ch\u00e2teau Haut-Brion
\nVeal cheeks with P\u00e9rigord truffles
\nHeinz Winkler
\n1955 Ch\u00e2teau Latour
\nImperial gingerbread pyramid with caramel and salted butter ice-cream
\nJean-Michel Lorain
\n1967 Ch\u00e2teau d’Yquem <\/p><\/blockquote>\n

And it was accompanied by “rare Rothschild estate wines” and the “best French champagnes.” So, what do you think it’s worth? No fair peeking!<\/p>\n","protected":false},"excerpt":{"rendered":"

It was prepared by the “most famous chiefs in the world” (each a 3-star chief according to Michelin) coming from “France, Germany and Italy.” Cr\u00e8me br\u00fbl\u00e9e of foie gras with Tonga beans Alain Soliveres (chef) 1990 Louis Roederer Cristal Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster Antoine Westermann 1995 Krug Clos…<\/p>\n","protected":false},"author":307,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2045","post","type-post","status-publish","format-standard","hentry","category-life-under-the-sun"],"yoast_head":"\nHow much would you pay for this meal? - Reformed Chicks Blabbing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/reformedchicksblabbing\/2007\/02\/how-much-would-you-pay-for-thi.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How much would you pay for this meal? 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