Would you like $200 fries with that burger? Well, an 8-week waitlist shows that some people definitely do–here's why.
Upon hearing the crazy news of a plate of french fries selling for $200, the obvious question is—why are they so expensive? The answer is in the cooking process and the ingredients.
Corporate executive chef Frederick Schoen-Kiewert says that the stars of the show are truffles, a rare seasonal mushroom. But, there’s a lot more to these fries than fungi. The fries start out as Chipperbec potatoes, which are blanched—or scalded—in vinegar and champagne. Then, the chef fries the potatoes in pure goose fat instead of oil. And this happens not once, but twice. This double-dipping guarantees the fries are crispy on the outside and fluffy on the inside.before seasoning them with truffle salt and truffle oil. To finish, the chef tops them off with orchid, thin-sliced truffles and a Mornay cheese dip which is infused with more truffles.
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