Restaurant dishes. Recipes with photos at home

General principles for preparing restaurant dishes

There are several basic principles for preparing restaurant dishes at home:

• meat, fish and seafood should be taken fresh or chilled (and frozen - only if it is recommended in the recipe);
• The best spices for treats are those that have just been ground in a mortar, rather than packaged in portioned bags (this option is more fragrant);
• In restaurants, much attention is paid to decorating the dishes being prepared, so it is worth stocking up on vegetables, herbs, and nuts to decorate them.

Snails (escargot a la bourguignonne)

An ancient food - grape snails cooked directly in the shell - has been known since the Middle Ages. Today, carnival is dedicated to this exquisite delicacy in France. Every year on May 1, a grand procession led by the King of Snails takes place in the small town of Kluis, 300 km from the capital. During the holiday, festival participants eat about 500 thousand shellfish and drink about 10 thousand liters of dry white or cattail wine - the best drink that complements the taste of the refined delicacy.

Gastropods, simply baked or boiled in water, are absolutely bland. A variety of sauces, spices and garlic oil give them an incomparable taste and delicate aroma. Delicious escargot a la bourguignonne is prepared at the bistro restaurant Les Papilles, which awaits guests not far from the Luxembourg Gardens in Paris. A portion of Burgundy snails from chef Ulrich Klaude costs 19 €.

Beef Wellington

Even a novice housewife can prepare restaurant dishes at home successfully. One of the popular gourmet dishes that is often served in modern restaurants is beef Wellington. This is a famous recipe from chef Gordon Ramsay.

In the original version, the meat remains undercooked. But if you wish, you can slightly change the recipe and bring the beef to full readiness at home. The calorie content of the treat ends up being approximately 243 kcal per 100 g.

And his BJU:

Ingredients

For the dish you need to take:

• beef tenderloin – 750 – 7700 g;
• champignons – 370-400 g;
• ham – 230-250 g;
• mustard – 1.5-2 tbsp. l.;
• olive oil – 3-4 tbsp. l.;
• dough – 280-300 g;
• eggs – 2 pcs.;
• salt, spices.

For this recipe, it is important to choose high-quality fresh meat. Frozen doesn't work well. It is also recommended to use fresh champignons. They can be both large and small. It is best to choose pork ham. But in a pinch, chicken will do.

Both sweet and spicy mustard can be used. Its choice depends on the taste of the cook himself. For eggs, only raw yolks can be used. They are needed solely for coating the dough before baking. The dough is puff pastry and yeast-free. From the specified amount of products you will get a treat for approximately 4-5 servings.

Step-by-step cooking process

The cooking process includes several stages:

1. Meat and mushrooms are thoroughly washed.
2. The dough is taken out of the freezer/refrigerator in advance. It is left to defrost. By the time the dish is prepared, the dough should already be soft and as comfortable as possible to work with.
3. The washed beef is dried with paper towels. Afterwards, rub it on all sides with a mixture of salt and pepper. You can also use other spices. But in the classic version, the dish is prepared using ground black pepper.
4. Place the whole piece of meat in a frying pan with olive oil. It is fried on both sides over high heat. Each takes approximately 2-2.5 minutes. As a result, the beef will be covered with a light golden brown crust on top. But you shouldn’t make the meat inside ready. It will remain almost completely raw.

5. The rosy beef is transferred to a plate and immediately coated with mustard. Meat is processed from all sides.
6. Mushrooms are peeled from the thin outer skin. They may not be washed, since champignons quickly and strongly absorb moisture. Mushrooms are cut into pieces, salted and peppered. Afterwards, they are interrupted with a blender until it turns into a paste.
7. The resulting aromatic mass of champignons is transferred to a frying pan (dried, without adding fat) and left to fry until all excess moisture has evaporated from the mushrooms. This process will take approximately 7-8 minutes.
8. Place the ham on a comfortable, flat work surface. It is first cut into thin, neat pieces. They are laid overlapping each other. The ham is evenly covered with mushroom mixture on top.
9. Beef is placed in the middle of the resulting workpiece. It is covered with ham with mushroom pate and tightly wrapped in cling film. The beef and other ingredients will remain in the cold for 20-25 minutes.

10. While the meat is resting, it's time to make the dough. It rolls out into a square. It is convenient to work with the dough on a floured surface.
11. After the specified period, the meat with additives is removed from the film and placed in the very middle of the dough base. The sides around the meat are washed with raw yolk. There should be enough of the latter so that you can ultimately get a treat of a ruddy, appetizing color.
12. The meat is tightly wrapped in dough. At the same time, all its seams are also coated with raw egg yolk.
13. The beef in the dough is transferred to an oiled baking dish. A baking sheet will also work. Place the meat in the dough, seam side down.
14. Small cuts are made on top with a sharp knife. They are all sprinkled with salt.
15. According to the chef's original recipe, the beef is baked for only 35-40 minutes at a temperature of 195-200 degrees. During this time, the dough will be completely prepared. But the meat will end up with blood. If the cook does not like this result, then the beef is covered with foil (carefully - without holes) and baked for another 50-60 minutes. In this case, the temperature is set to 155-160 degrees.

Fully cooked meat can be served hot right away. The chef advises cutting the beef into large pieces. It is optimal that they are thick - no thinner than 2 cm. It is delicious to try the meat immediately with pieces of dough. In this case, you will not need additional bread for the dish.

You can choose different side dishes for beef. Mashed potatoes will also work. But a more interesting restaurant option would be, for example, boiled green beans, asparagus, and various vegetable stews.

Bellini

Where to look : in the cocktail menu, aperitif section
Habitat : everywhere where champagne is bottled

Bellini - the most romantic cocktail with bubbles

It is unknown when Giuseppe Cipriani, the owner of the Venetian Harry's Bar, first offered his guests a mix of sparkling wine and peach puree for an aperitif, but the name came to his mind after visiting an exhibition of the Renaissance master Giovanni Bellini, whose warm peach palette harmonized well with the color of the cocktail. The regulars at Harrу's Bar were full of celebrities - from Charlie Chaplin to Greta Garbo, from Woody Allen to the British Prince Charles. As a result, the cocktail has a stellar reputation, which, coupled with its thoroughbred Venetian origins, makes this spectacular cocktail the most desirable drink of a romantic evening.

Cheese soup with mussels

Restaurant meals at home are not necessarily just about impressively cooked and served meat. You can also prepare an original gourmet soup.

It will be tasty, tender and beautiful at the same time. The dish will especially appeal to seafood lovers. After all, mussels are added to it. Such seafood tastes great with creamy broth.

Ingredients

For the dish you need to take:

• mussels – 230-250 g;
• potatoes and soft cream cheese - 150 g each;
• carrots and onions – 70 g each;
• oil, salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The potatoes are peeled and washed. Afterwards, it is cut into cubes and poured into a pan of water. Under these conditions, it will cook over low heat until fully cooked. The process will take about 20 minutes.
2. Carrots and onions are peeled, washed and dried. Afterwards they are crushed. Each vegetable is cut into small cubes. You can do it differently with carrots - process them with a coarse grater.
3. Vegetable pieces are poured into a frying pan with a small amount of already heated oil (either vegetable or butter, or a mixture of 2 options at once) will do. They are cooked until soft with frequent stirring.
4. When the potatoes are completely cooked, vegetables from the frying pan and mussels are added to them. The latter are pre-washed and, if necessary, defrosted.
5. Following the indicated components, soft cheese is sent into the pan. Immediately add salt and spices. A mixture of spices, specially formulated for seafood first courses, works well here.
6. The soup is cooked for about a quarter of an hour. If desired, chopped herbs are poured into it at the very end.

The soup is served immediately after preparation. Try it warm or hot. A good addition to the dish would be toast made from white homemade bread and green garlic butter.

Potato gratin

Another recipe that involves wine, along with bacon and, of course, potatoes. Preparing gratin is very simple, and the taste, with fairly familiar ingredients, turns out to be very refined.

Muffin style potato gratin recipe >>>

Salmon stroganina

If you wish, you can prepare restaurant dishes even at home. Fish lovers should try this interesting version of the salmon treat.

Restaurant dishes at home - a recipe for making salmon stroganina.

This is stroganina - the simplest version of a restaurant snack. Interestingly, this is an analogue of the southern juicy tartare, for which fresh fish is used. For northern stroganina, salmon is pre-frozen.

Ingredients

For the dish you need to take:

• salmon (frozen) – 150-170 g;
• vegetable fat and vinegar - ½ tsp each;
• salt and pepper - 3 pinches each.

It is recommended to take 9% vinegar for the recipe.

Step-by-step cooking process

The cooking process includes several stages:

1. The recipe specifies the amount of clean fish fillet. First, the salmon gets rid of the skin, bones and anything unnecessary. The remainder of the product is sent to the freezer at a temperature of 18-20 degrees. It is optimal to leave the fish to freeze for 2-3 days. With this period of time, harmful organisms in the product, if they are present, have time to die.
2. Frozen fish is laid out on the table and left at room temperature for no more than 5-7 minutes. Afterwards the fillet is cut into thin slices. It is convenient to do this with a sharp thin knife.
3. The plates are laid out on a plate in a semicircle. You can overlap them. The salmon is topped with salt and pepper. It is best to use coarse sea salt.
4. The prepared fish is first sprinkled with vinegar and then with vegetable oil on top. Table vinegar can be replaced with lime/lemon juice.
5. Stroganina in this form is left to soak for at least 2-3 minutes. Afterwards you can serve the appetizer to the table.

This snack option is delicious paired with dry white wine. You can place fish pieces on white, rosy crispy toast. Salmon in this form goes well with soft rye bread.

Afogato

Where to look : in the drinks or desserts section

Where it occurs: everywhere, if the establishment generally brews good coffee

Afogato - coffee with ice cream

Italian either a drink or a dessert. Translated it means “drowned ,” but your companion does not need to know about this. Let him enjoy the performance, since afogato is always prepared in front of the public in the most spectacular way: first, a cup or glass with a scoop of vanilla ice cream , then the waiter pours fiery espresso onto the ice cream and covers the “drowned man” with a cap of whipped cream or caramel syrup. The ice cream melts, the coffee spreads, the dessert seduces with the instant contrast of cold and hot. Sometimes liqueur or dessert wine is added to afogato, less often - nuts and hot chocolate. The most important rule is to eat this hybrid with a spoon . If you try to drink from the cup over the edge, you run the risk of being embarrassed and dropping half of the dessert on your lap.

Fried dorado

Some recipes make it possible to prepare restaurant dishes at home as quickly and simply as possible. For example, fry dorado. This fish turns out delicious in almost any recipe.

The finished treat is perfect for lunch or dinner. Especially if you combine fried fish with vegetable additives.

Ingredients

For the dish you need to take:

• Dorado – 1 piece;
• spice mixture for fish - 1 tbsp. l.;
• flour - 3.5-4 tbsp. l.;
• oil, lemon juice.

The flour in the recipe is needed to get a crispy, appetizing crust on the fish when frying it.

Step-by-step cooking process

The cooking process includes several stages:

1. Dorado must be cleared of scales. It is convenient to do this with a special fish tool.
2. The carcass is washed under a strong stream of running water. In the process, all the insides are also removed from it. There should be a clean carcass without anything unnecessary.
3. Juice is squeezed out of a lemon (whole or half). It is strained from the seeds. The amount of juice needed in the recipe depends on the size of the fish carcass. The more of it there is, the brighter the citrus flavor will be felt in the finished dish.
4. The prepared dorado is coated with spices and salt on all sides. It is important to process it inside too.
5. Cuts are made on both sides of the fish with a sharp knife.
6. Dorado is breaded in flour.
7. The fish is placed in a frying pan with heated oil. Afterwards it is fried for about 8-10 minutes on each side. It is important to cook the dorado completely, but not to dry it out. The fish should remain juicy.

The finished dorado is laid out on a dish covered with lettuce leaves. Nearby you can place champignons baked with cheese and any side dish you choose. A boiled mixture of white and brown rice is perfect here. The fish is delicious served warm or hot. It is important to place miniature containers with different sauces next to the dorado.

Creme brûlée

The first mention of this amazing sweetness, the name of which translates as “burnt cream,” dates back to the 17th century. And although this delicious dessert, which is a baked custard, was first prepared in England, today it is considered a prominent representative of French cuisine. The main feature of the delicacy is its durable caramel crust. Press on it and it will burst with a pleasant crunch, revealing a delicate creamy substance underneath.

Fans of French cinema are familiar with crème brûlée from the film “Amelie,” whose heroine loved to break the delicious sweet crust with a spoon. You can try the delicacy and feel the atmosphere of director Jean-Pierre Jeunet's masterpiece at Cafe des Deux Moulins not far from the Moulin Rouge. The cost per serving is 8.90 €.

Caribbean soup

Restaurant meals can be prepared at home for lunch. Often among them there are various soups. The vegetable version with coconut milk turns out to be very tasty and interesting.

The latter can be easily found in canned form in large supermarkets. For satiety, rice and beans are included in the meal. The result is a thick, nutritious dish. It will be a fun lunch option for the whole family.

Ingredients

For the dish you need to take:

• vegetable broth – 650-700 ml;
• tomato paste - 2.5-3 tbsp. l.;
• coconut milk – 220-240 ml;
• red beans (canned) – 170-200 g;
• rice – 45-50 g;
• sweet pepper, carrots, celery stalk, bay leaf, onion and garlic clove - 1 pc.;
• ripe tomatoes – 2 pcs.;
• paprika – 1 tsp;
• thyme – ½ tsp;
• salt.

The end result will be approximately 3-4 servings of hearty soup.

Step-by-step cooking process

The cooking process includes several stages:

1. The onion is washed, gets rid of the husks, after which it is cut into tiny cubes and poured into a saucepan with a thick bottom.
2. The garlic is peeled, washed and finely chopped. It is also possible to pass it through a press or process it with a grater.

3. Tomatoes, celery, carrots, sweet peppers are washed. If necessary, products are cleaned of all excess. For example, pepper - from the stalks, internal partitions and seeds.
4. The components prepared in steps 2 and 3 are sent to the onion. Bay leaf and all the spices are also added there. It is especially tasty to use sweet paprika in this soup. Together, the products are cooked for 4-6 minutes with frequent stirring.
5. The products are topped with vegetable broth and coconut milk. The latter works well canned. It's the easiest to find.
6. Tomato paste is added to the pan. Rice is added.
7. The mass in a container on the stove is brought to a boil. The soup cooks for just under half an hour. At the very end, beans (canned) are added. In this case, the liquid from the can is not used. Only the legumes themselves go into the soup.
8. All that remains is to salt the treat to taste and let it cook for another 8-10 minutes.

Ready-made Caribbean soup is delicious to try immediately after preparation. You shouldn't cook it in advance. If desired, you can fry or boil the shrimp separately, and then also add them to portions of soup or serve separately. Then you will get an even more tasty, healthy and nutritious dish. Crispy toast or soft flatbreads will be an excellent addition to the dish. The bread is pre-coated with butter or vegetable caviar. You can make toast with cheese.

Peperonata

A dish from the “housewife's dream” section. First of all, it looks cool. Secondly, it prepares for the count of “one”. Thirdly, it can serve as an independent snack, side dish or main course. It all depends on your ingenuity. Well, fourthly, it’s perfect for vegetarians, if you have any of them among your friends.

Ingredients

• Sweet pepper – 3 pcs.
• Red onion – 1 pc.
• Tomatoes – 3 pcs.
• Then you can experiment by adding zucchini, zucchini, celery and any other vegetables
• Oregano, salt, pepper, other spices - to taste
• Olive or vegetable oil – 150 g

Instructions

• Remove seeds and white veins from the peppers and chop coarsely.
• Also coarsely chop the tomatoes, sweet red onions and other vegetables if you are cooking with them.
• Place everything in a baking dish, sprinkle with oregano (this is what will give it a unique aroma), salt and pepper, pour over oil, cover with foil and place in the oven, preheated to 180 degrees for about 30 minutes.
• Remove the foil, mix the vegetables thoroughly, increase the oven temperature to 210 degrees and cook the peperonata for another 15 minutes until a pleasant golden brown color appears.
• All is ready! You can serve it immediately with a fresh baguette (but there is a danger of gobbling it all up at once), dump it on pasta or combine it with minced meat - you will get an excellent independent dish. If your soul asks for experimentation, then the leftovers can be pureed in a blender - and then the peperonata will turn into an ideal vegetable sauce for everything.

Langoustines in teriyaki

Langoustines can be served both for everyday dinner and for festive occasions. Such seafood goes perfectly with Teriyaki sauce. The result is a real restaurant appetizer.

To improve the result, you should definitely add garlic, butter, and assorted spices to the dish.

Ingredients

For the dish you need to take:

• langoustines – 6-7 pcs.;
• garlic cloves – 2-3 pcs.;
• Teriyaki sauce – 75-80 ml;
• butter fat – 45-50 g;
• lemon and laurel leaf – 1 pc.;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The butter is heated in a frying pan.
2. Garlic gets rid of the husk. Afterwards it is finely chopped and poured into oil.
3. When a bright garlic aroma appears, it’s time to add the crushed bay leaf.
4. Teriyaki sauce is poured into the pan on top. The juice from half the citrus is also poured here. It is important that no lemon seeds get into the mixture.
5. Langoustines are placed into the prepared base. They are first washed, dried, and cleared of all excess.
6. The treat is stewed for 4-5 minutes over low heat.

The resulting dish is served to the table with various side dishes. It is delicious to complement seafood with boiled rice. It can be only white or a mixture with brown.

Croissants

The French cannot imagine breakfast without a couple of fresh croissants and coffee. Recipes for this flavorful pastry vary slightly, but the classic croissant always includes fresh butter, which cannot be replaced with margarine or other fats.

Step-by-step recipe for classic croissants >>>

Puff pastry croissants with Nutella >>>

Noodles with nut sauce

The noodles can also be made into a restaurant dish. In this case, pasta is combined with original nut sauce. The latter includes peanut butter.

But you can also take any other nut. The main thing is that the composition does not contain any other additives except salt.

Ingredients

For the dish you need to take:

• noodles (wheat) – 120-130 g;
• peanut butter – 55-60 g;
• soy sauce and water – 25-30 ml each;
• fresh ginger – 3-5 g;
• garlic – 2-3 cloves;
• Jerusalem artichoke syrup – ½ tbsp. l.;
• miso paste – ½ tsp;
• lime – ¼ piece;
• carrots – 1 pc.;
• bunch of parsley – ½ pc.

Step-by-step cooking process

The cooking process includes several stages:

1. The noodles are boiled according to instructions until fully cooked.
2. To prepare the sauce, beat peanuts (or other nut butters) with water, lime juice, Jerusalem artichoke syrup, and miso paste. Peeled garlic and peeled ginger are sent to the same mass. The result should be a homogeneous paste.
3. The carrots are washed and the skin is removed. Afterwards it is processed with a grater for Korean snacks.
4. The resulting vegetable pieces are poured into a frying pan with heated oil and cooked until soft.

5. The finished noodles are combined in a frying pan with sauce and carrots. Together, the products simmer for a couple more minutes over low heat. You can add salt to the dish to taste.

All that remains is to sprinkle the treat with chopped parsley. Afterwards it is laid out on portioned plates and served to the table.

Foie gras

The name of one of the most expensive French dishes, which has become a symbol of culinary luxury, translates as “fatty liver.” This controversial dish is prepared from the liver of a force-fed duck or goose. This aristocratic delicacy has a special sweetish taste and a smooth, oily texture. Freshly prepared foie gras is served as a mousse, pate, gourmet appetizer and as a main dish, complemented by a side dish: mushrooms, caramelized chestnuts, pumpkin and apple puree.

You can taste foie gras inexpensively in Paris at Le Ciel de Paris in the Montparnasse district. The price per serving is 29 €. We recommend that fans of haute cuisine check out the Michelin-starred restaurant Le Gabriel, located in the hotel of the same name. Goose liver from star chef Jerome Bantel is included in one of the proposed set menus costing 215 €.

Useful tips and tricks

The following tips will help anyone prepare a delicious restaurant dish at home:

• if you plan to bake or fry meat/fish/seafood, then you should first take care of a tasty marinade for them, then the result will be tastier and more interesting;
• In order for fish or meat in a frying pan to turn out with a crispy crust, you need to choose the appropriate breading option for them - it will not necessarily be flour (you can also use chopped or ground nuts, grated Parmesan, crushed savory buns);
• original soups can be prepared not with the usual broth, but also, for example, with coconut milk - it will work both fresh and canned;
• It is recommended to replace shrimp in restaurant dishes with large and juicy langoustines (they make more appetizing, beautiful treats).

You can prepare restaurant dishes yourself at home using more than 50 interesting recipes. Among them are vegetable, meat, and fish treats. It can be pasta or soups, but always with unusual additives.

Cordon bleu

This recipe can hardly be called simple, and the dish can hardly be called dietary. Cordon bleu is a veal schnitzel stuffed with cheese and ham, fried and breaded. The number of calories is difficult to count, as is the volume of pleasure.

Step-by-step recipe for making cordon bleu with video >>>

Hot dog Capitol Dawg

Rounding out the selection of dishes with impressive price tags is the Capitol Dawg hot dog, which is sold in California. The basis of fast food is the bun, originally from Sacramento. It serves as a pillow for the following products:

• huge sausage;
• Swedish moose milk cheese;
• gherkins;
• fried onions;
• smoked bacon;
• dried cranberries;
• greenery

All this splendor is seasoned with pepper and dressed with mustard, garlic and herb mayonnaise, mustard and cranberry-pear-coconut sauce.

One hot dog with such an incredible filling will cost almost $150.

Dishes with the most “frightening” prices are prepared from rare and elite products that require competent handling on the part of the chef, because even the slightest mistake can turn an expensive delicacy into an inedible slurry. This is what gives them a special value, which never ceases to attract gourmets hunting for gastronomic masterpieces from around the world.

Canape Herring under a fur coat

To prepare you will need:

• beets – 1 pc. • medium potatoes – 2 pcs. • carrots – 2 pcs. • herring (fillet) – 300 g • Borodino bread – 5 pieces • chives – a bunch

Open and cool the vegetables, then peel them.

Cut beets, carrots and potatoes into small slices. Cut the herring fillet into medium pieces.

Take 5 pieces of Borodino bread and cut each into four parts. Chop the chives quite finely.

Place beets on each quarter of black bread, then a piece of potato, then carrots and herring. Secure everything with a skewer. Before serving, garnish with chives.

Pizza Royale 007

Chef Domenico Coroll loves to delight his “audiences” with pizzas with portraits. One of his most famous creations was the Royal 777 pizza, dedicated to James Bond. The base with a diameter of 30 cm is covered with the following products:

• lobsters soaked in cognac;
• black caviar marinated in expensive champagne;
• smoked Scottish salmon;
• venison medallions;
• tomatoes soaked in balsamic vinegar.

This pizza is decorated with 24 carat edible gold leaves. This also justifies the price of the dish – $4,200.

Pizza Louis XIII - a delicacy from Renato Viola

In the port city of Agropoli, located in southern Italy, you can try Louis XIII pizza from the young chef Renato Violo. The dough for it is prepared 72 hours before serving, but the “assembly” takes place directly in front of the client. This pizza has standard sizes, but is filled only with elite ingredients, namely:

• Buffalo mozzarella cheese (made from black buffalo milk);
• three types of sturgeon caviar, pre-soaked in Krug Clos Du Mesnil champagne (price per bottle starts at $1,000);
• Mediterranean shrimp;
• high quality lobster meat;
• Norwegian red lobster marinated in cognac.

Moreover, during the cooking process, the pizza is topped with cognac with the symbolic name Louis XIII Remy Martin (the cost of one bottle is from $2,500 to $3,500) and seasoned with Australian Murray River pink salt.

The Louis XIII pizza is a true work of art that costs $12,000. It is served for two people along with a bottle of French champagne.

Salad Florette Sea&Earth

The perfect dish for seafood lovers, served in the Oxford hotel's Le Manoir aux Quat Saisons restaurant. It was created by top-class chef Raymond Blanc. The salad consists of the following products:

• 50 g of the above-mentioned white Almas caviar;
• lobster and lobster meat;
• Cornish crab
• grated truffles;
• young salad dressed with a drop of olive oil;
• red pepper;
• asparagus;
• potatoes.

The dish is decorated with gold foil. The cost of one serving reaches $1,000.

Blue-green dumplings from Golden Gates

In the New York restaurant Golden Gates, visitors are offered unusual dumplings, which are especially loved by Russian migrants. They are prepared from elite products:

• salmon;
• veal;
• pork;
• glands of the glowing anchovy or torch fish (the secret ingredient that gives the dish its blue-green color and incredible taste).

One serving consists of 8 dumplings and costs $2,400. Visitors are also invited to order a double serving of 16 dumplings, which will cost $4,400.

Pizza Luxury

In one of the most popular New York restaurants in Manhattan, Nino's Bellissima Pizza, you can order luxury thin-crust pizza, the main ingredient of which is a large portion of black caviar. It is also supplemented with other products - fresh lobster meat and wasabi.

According to restaurant owner Nino Selimaž, Luxury Pizza is specially designed for those guests who are able to properly appreciate this gastronomic luxury worth $1,000.

Caviar pizza must be ordered at least a day before it is served.

Samundari Khazana curry

In London, in the Indian restaurant Bombay Brasserie, they serve the most expensive curry in the world, the presentation of which was timed to coincide with the party in honor of the release of the film Slumdog Millionaire.

This dish contains expensive ingredients:

• lobsters caught off the coast of Scotland;
• snails;
• Devonshire crab;
• abalone (abalone);
• beluga caviar;
• truffle;
• sawn eggs with shell carvings;
• beans and cherry tomatoes.

Such an extensive range of products is decorated with an edible gold leaf, which is the ingredient with the highest price.

One serving of this curry costs about $3,000.

Wagyu meat pie

The Fence Gate Inn restaurant in the UK serves a meat pie made with marbled Wagyu beef. This is a very expensive type of meat, which is obtained from Japanese bulls, which are bred using a special technology - they are first grazed in meadows, and then immobilized, given special beer and even given a massage. The result is very tender meat with layers of fat with a high degree of marbling.

When preparing the pie, this meat is marinated in 2 bottles of Chateau Mouton Rothschild wine from 1982. It is supplemented with expensive matsutake mushrooms and truffles. The cake is decorated with 23-karat gold.

One slice (a quarter of the pie) costs $2,000.

A5 Kobe Strip Steak

Among all the restaurants in the world, the most popular Kobe steak is sold at the Old Homestead Steakhouse in New York. It is made from elite marbled Wagyu beef. The chef seasons the piece of meat with sea salt and fries it without oils or fats, since it already contains fusible fats. The finished steak is very tender and simply melts in your mouth.

A 360g Kobe steak costs $350. Despite this price, the restaurant sells about 25 servings of this dish every night.

Delicious pearls – Almas caviar

The second place in the ranking of expensive dishes is again given to white caviar, but this time from the Almas brand. One of the few restaurants in Europe where it is supplied is the Caviar House & Prunier in London's Piccadilly Circus. Its exclusivity is explained by the following factors:

• It is taken from the Beluga Sturgeon, which lives in the freshest and most environmentally friendly waters of the Caspian world. It is caught off the coast of Iran in the Caspian Sea. The priority right to such activities belongs to Almas.
• Marked by albino beluga between 80 and 100 years old. This fish weighs a ton.
• It is the lightest type of caviar, which is distinguished by its rich and pearly hue, elastic texture, velvety-silky surface, delicate and slightly salty taste.
• Packaged and sold in branded jars made from real 24 carat gold.

According to statistics, up to 10 kg of such caviar appears in Europe per year. The price of 1 kg of the delicacy is estimated from $25,000 to $35,000. In the restaurant you can also buy a small jar for $1,500.

Platinum Club Sandwich von Essen

At Von Essen hotels around the world, you can try the Platinum Club Sandwich, created by Canadian chef James Parkinson. The bread for the sandwich is prepared using a special sourdough according to a French recipe, and the filling is made from the following products:

• Iberian ham;
• Bresse fowl meat (a breed of chicken with white meat, blue legs and a red comb);
• white truffles;
• quail eggs;
• dried Italian tomatoes.

A serving of an elite sandwich weighs 530 g and costs $200.