Gastronomical Trip, Astronomical Price
Pop-up dinners at `35,000 per person! Here’s the science of culinary extravaganza and the math behind why some star-chef meals cost an arm and a leg...
From the delicate bites of Beluga caviar on a bed of hand-sculpted ice to the perfectly seared buttery A5 Wagyu steak, in the world of luxurious fine dining, each bite is a revelation. An affirmation of the perfectly harmonized culinary extravaganzas orchestrated by Michelin-starred chefs with the fusion of elegance and exclusivity, often the price tag attached to a decadent meal costs an arm and leg. With bite-sized potions and rare gastronomical fusions, what makes a fine dining experience worth every penny?
The top names in the food business explain.
BRINGING STARS TO THE TABLE
In the culinary cosmos, there’s no limit to innovation, and with each added detail, the cost of the platter goes up. From the shimmering crystal stemware to the attentive white-gloved service and the ambiance, the combination of fine details contributes to an experience that is not just a meal but a journey into the extraordinary. Michelin-starred Sébastien Broda, Executive Chef at the Hotel du Cap-Eden-Roc, highlights, “I would say welcoming the guest is one of the most important points of the experience. Clients need to feel at ease, and the waiters, the sommeliers, and the kitchen team need to give the best of themselves to offer a quality of service and attention to detail to provide the best memory. The gastronomic experience is made of small portions so the guests can taste a maximum of dishes transmitting emotions, and not end a meal having a feeling of uncomfortable fullness. The products used in the kitchen need to be of high quality; if the chef is using white truffle or the Beluga caviar, which are expensive products, the final price gets an impact.”
ROLLING IN DOUGH
Speaking on culinary collaborations worth every bite, restaurateur AD Singh, founder and MD at the Olive group of restaurants, mentions a recent dining experience at Daniel Humms pop-up dinner at Masque which was priced at over Rs 30,000/ per head. And, he mentions the Indian food by Chef Gaggan, who is currently touring India with his dinners priced at Rs 35,000 per head. Elaborating his point on the steep pricing, AD Singh explains,
“The overall experience is what’s important starting from the reservation system to the final goodbye from a valet. While the cuisine should entail a unique selection of ingredients, delicious pairing of flavours, and innovative presentation, there must always be an inspiration and a story behind the dish. Beverages are an important part of a meal experience and as such cocktails have taken centre stage. There is much innovation in glassware, ingredients, and techniques like fermenting, infusions, and fat washing to name a few. Today cocktails are not limited to seasonal and local but concepts and stories behind these. A perfectly curated wine list that pairs well with the menu is a must. A lot of good restaurants have a sommelier in-house and a Maitre d’ (an experienced butler), who runs operations like a
symphony.”