A restaurant in New York launched french fries for practically 5 million dong, making it the most costly dish of french fries on the planet to this point.
Serendipity 3 restaurant as soon as set a world file for the most costly burger ($295) and ice cream ($1,000) on the planet. It could be mentioned that Crème de la Crème Pommes Frites – their most costly plate of french fries on the planet – can also be solely third in value with $ 200 for a serving (about 4,600,000 VND).
Serendipity 3 (Serendipity III) is a luxurious restaurant situated at 225 East sixtieth Street, New York, based in 1954 by Stephen Bruce. The restaurant has hosted many well-known artists and vital figures such because the First Lady. Lady Jacqueline Kennedy, Marilyn Monroe…
Like many different eating places, Serendipity needed to shut throughout the Covid-19 pandemic. The restaurant cooks Calderone and Schoen-Kiewert thought they wanted to make a comeback, and this unusual French fries can be a good suggestion. As a end result, they succeeded as a result of there was a listing of diners ready for this dish for the following 8 to 10 weeks.
Creative director and chef Calderone mentioned: “The past year and a half has been difficult for everyone, now we have to do something fun. Serendipity is a happy place, suitable for diners to celebrate, celebrate and sometimes escape reality.
Crème de la Crème Pommes Frites is based on Chipperbec potatoes. They will be blanched and then soaked in vinegar and champagne. The potatoes are then fried in pure, oil-free goose fat twice. As a result, the potato is crispy on the outside and soft on the inside.
What makes this plate of the world’s most expensive fries is gold. The chefs sprinkle edible gold, spices, truffle salt and truffle oil over the potatoes. Finally, they laid them out on a delicate crystal platter, garnished with orchids, sliced truffles and a slice of Mornay cheese. The sauce is also paired with rare truffles.
“The truffle is the main star of this dish,” provides chef Frederick Schoen-Kiewert.
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