A taco at Grand Velas Los Cabos' comes stuffed with Kobe beef, caviar, gold leaf, chunks of lobster, and black, truffle-infused brie cheese. A salsa infused with tequila and civet coffee (crafted from partly digested coffee cherries eaten by wild civet cats) is added to the mix, bringing the price tag up to $25,000.
Chef Juan Licerio Alcala masterminded the lavish meal, which is currently being served up at the hotel's Frida restaurant. (Source)
To build the costly gastronomic delight, Keller sears a Wagyu beef patty (pricey in itself, at $100 a pound) and douses it over and over again with butter, sealing in the flavor. He then slices and sears a few slabs of prime Foie gras ($45 a pound), and combines the duck fat with more butter to sautée a mound of sliced black truffles ($1,500 a pound). After that, Keller carefully layers the ingredients onto a freshly baked brioche bun.
Still, that doesn't quite add up to $5k. The main reason for the burger's price is poured rather than cooked—a bottle of 1995 Petrus (which sells for more than $5,000 on its own) comes with the burger as the perfect pairing. So far, Keller has sold 28! (Source)
Customers with cash to splash can expect a rich assortment of ingredients to accompany their noodles—gold flakes, Wagyu beef and shaved truffle, to name a few. You can also take home a souvenir from the experience—your very own set of chopsticks. (Source)
5Hot Dog ($169)
The dog features nothing but gourmet ingredients. It is served on a brioche bun and comes loaded with smoked cheese bratwurst, Wagyu beef, Foie gras, shaved black truffle, and caviar. It is pricey, but you won't be throwing your money away—all of the proceeds from the Juuni Ban go to the American Red Cross. (Source)
The restaurant has a bell which is rung whenever a customer orders the 3,000-calorie dish, which contains six eggs, the meat of a whole lobster, and a whopping 10 ounces of Sevruga caviar. Bring it down to one ounce, and the omelette becomes more of a bargain at $100. (Source)
Chef Renato Viola brings his pizza-making team to the customer's home and prepares the dish for 72 hours. Its dough comes from certified organic flour and goes through long direct proofing before Australian pink salt, Buffalo mozzarella, four types of caviar (Oscietra, Royal, Classic, & Beluga), red prawns, Palinurus elephas (spiny lobster), and Squilla mantis (shrimps) are added. Louis XIII cognac of Remy Martin and Krug Clos Du Mesnil champagne round out this pricey gastronomical feast. (Source)