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ChefsOpinion on this topic : Decadent Morons 😦
Nothing wrong with the idea in general for a decent price, but in my opinion, anybody who is dumb enough to pay $ 2,ooo.oo per person for a (hopefully) good meal, elevator music and a crappy light show deserves to pay even more, how about $ 20,000.00. There seems to be an endless supply of idiots out there to which you can sell anything as long as few other people buy it (I wonder why), ….but, just watch the video and decide for yourself.
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Please click the link below to see a video and read about the article by Hillary Dixler on Eater.com
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Spanish Restaurant to Become World’s Most Expensive With a $2,000 Tasting Menu
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Foto Source: Sublimotion. Eater.com
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ChefsOpinion 
You get what you pay for …..2000 us dollars per person is easily justifiable !
PARE THESE WINES ON A 12 COURSE MENU ROASTING ,SEARING ,BRAISING,SMOKING,POACHING,ROASTING,FRYING (sauteeing,woking) BAKING BREADS ,PASTRY garde manger ice carving talo carving
• vega sicila “unico 1970
tenuta san guiido sassica 1985
jayer cros parantous 1985
jaboulet hermatage la capelle 1978 or the 1961 or the 1990
heitz martha vinyard napa valley cabernet sauvignon 1974
giacomo conterno barolo monfortino 1978
domaine de la romane’e conti la ta’che 1971
cha’teau rayas cha;teauneuf -du-pape 1990
chat’teau blanc 1947 or the 1982
case basse di soldera brunello di montralcino riserva 1990
Entenous
Cold & Hot Canape’s
Aperitifs
Cold Hors d’ouvre
Fish
Piece de Resista’nce
Hot Entre’e
Cold Entre’e
sorbet
Roast Poultry
salad accoumpliment
Vegetable,Asparagus,Artichoke
Sweet Cakes,Tarts
Fruit &Cheese
Cookies,Petits Fours
Cognac,Sherry,Cigars ,Nuts
then send it to me chefwilliamgibson……please comp me LOL
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Any one who is willing to pay $2,000 for tasting food is welcome to visit my home and pay me that much for a taste of my home cooking. In fact, I’ll cut the price in half, and let two taste for the price of one.
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Hans
I agree, however it is you must admit an interesting idea. I would like to experience it but of course not for $2k combining not only the taste senses but also the senses of sound, light, visual, and emotion is really interesting. Great marketing, I don’t think this would fly if it were not in a casino where money is no object, and whether they make a profit or not is inconsequential.
On Sat, Apr 26, 2014 at 5:09 PM, Chefsopini
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Hi Alan,
Of course it is a great idea.
That,s why we all have done this for many years already:
Sound- beautiful music, light – christal chandeliers and candles, emotions – always during a great meal, smells-flowers and the FOOD !, etc, etc.
What bugged me the most is that they used overhead projectors, very amateurish and low tech. Nowadays we have giant LED tv’s which could be sealed, covered in scratch proof glass and used as tables…….but as usual, half baked ideas which will therefore be just a shortlived fad……
Cheers 🙂
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I agree it is an interesting concept…however, in this current and prevailing econonmic climate
most restaurant patrons are more savvy to costing and demand value for dollar.
I’ve experienced several ‘Tasting-Oriented’ menu propositions over the years and they do attract a certain amount of interest. Unfortunately, they never generate enough revenue to sustain themselves. They’re generally impressive yes, but never quite profitable.
One solution is to create a special ‘prix fixe’ menu from the ‘regular’ menu offerings, or go completely a’la carte. Although I must admit, the a’la carte sensibility has never been to my liking, personally speaking. American’s in particular do not favor the a’la carte notion unless it is in the form of a self-service ‘buffet’.
These days, I would create a limited ‘tasting menu’ from items I would like to receive feedback from with a view to possible elevation to a regular menu selection, should demand prove popular and fiscally beneficial. Otherwise, introduce new items of interest via the daily ‘Chefs’ specials’. It is always going to be a matter of sizzle or fizzle, for my $2K per head it had better be a heck of a lot of sizzle.
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As an afterthought…If I had $2K to toss away on a dinner, I’d much rather jet off to London for a weekend at Fortnum & Mason or loading up supplies at Harrod’s Food Hall. If not that, how about a ticket to Paris and dinner at La Tour d’Argent? Chocolate Souffle Grand Marnier and Cafe Maitre’d at Maxim’s? Are you with me Chef Hans? A little shopping at Le Bon Marche?
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Ahhh Jack, surely that would be worth the dough 🙂 Cheers
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I started working on my ‘Bucket List’ about five years ago and managed to accomplish a good ninety percent of it. The trouble is, you keep discovering more and more things to add to the list as you go along, so you never really complete it. I found te best way to do your list is to share it with others whenever possible. It’s twice the fun, and it also becomes twice the list..
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Events like this prove the adage that there is a sucker born every minute. It has nothing to do with the quality or creativity of the food, as much as bragging rights for the participant that they could throw away wads of cash on a whim. If you need a way to broadcast that you are nouveau riche, this is about as good as it gets.
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To the point, Michael 🙂 Cheers
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Well said Michael. Well said.
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“There is a sucker born every minute.” P. T. Barum
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