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USA World Record: Most expensive soufflé

USA World Record: Most expensive soufflé

New York, NY, USA – August 20, 2016 – Petrossian’s “Secret Soufflé” — so called because it’s an off-menu item—is a $2,500 soufflé containing about 30 grams of Royal Reserve Ossetra caviar (Petrossian’s priciest variety) and quail eggs in the center, and topped with a mosaic of gold leaf; this Secret Soufflé sets the new world record for the Most expensive soufflé commercially available.

Petrossian’s “Secret Soufflé”—so called because it’s an off-menu item—is a sizeable soufflé containing about 30 grams of Royal Reserve Ossetra caviar (Petrossian’s priciest variety) and quail eggs in the center, and topped with a mosaic of gold leaf.

Photo: Petrossian’s “Secret Soufflé”—so called because it’s an off-menu item—is a sizeable soufflé containing about 30 grams of Royal Reserve Ossetra caviar (Petrossian’s priciest variety) and quail eggs in the center, and topped with a mosaic of gold leaf.

The Guinness World Records world record for the most valuable chocolate bar in the world is a 100-year old Cadbury’s chocolate bar which went on Captain Robert Scott’s first Discovery expedition (1901-1904) to the Antarctic. The bar, which is 10 cm (4 in) long, wrapped and uneaten in a cigarette tin, was bought for £470 ($687) by an anonymous buyer at Christie’s, London, UK on 25 September 2001.

Guinness World Records also recognized the world record for the most expensive cocktail was sold for £8,583 ($12,970) and was made by Joel Heffernan (Australia), at Club 23, Melbourne, Australia, on 7 February 2013.

Petrossian’s “Secret Soufflé”—so called because it’s an off-menu item—is a sizeable soufflé containing about 30 grams of Royal Reserve Ossetra caviar (Petrossian’s priciest variety) and quail eggs in the center, and topped with a mosaic of gold leaf.

It’s ferried to your table covered by a glass cloche to contain the applewood smoke in which it’s been marinating since leaving the oven minutes earlier.

Chef Richard Farnabe, Petrossian’s executive chef and the soufflé’s creator, was encouraged to experiment with no thought to cost, to use the most premium ingredients in as great quantities as he wanted.

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