What does a $25,000 menu look like?

updated 3:18 p.m. ET Feb. 10, 2007

BANGKOK, Thailand - A luxury hotel in Bangkok charged $25,000 a head Saturday for this 10-course menu prepared by six world-class chefs and featuring some of the world’s rarest wines. Here are the courses and wines that were served:

First course:

• Creme brulee of foie gras with Tonga beans
• 1990 Louis Roederer Cristal
• chef: Alain Soliveres from Taillevent in Paris, France

Second course:

• Tartare of Kobe beef with Imperial Beluga caviar and Belon oysters
• 1995 Krug Clos du Mesnil
• chef: Antoine Westermann from Le Buerhiesel in Strasbourg, France

Third course:

• Mousseline of “pattes rouges” crayfish with morel mushroom infusion
• 2000 Corton-Charlemagne, Domaine Jean François Coche-Dury
• chef: Alain Soliveres from Taillevent

Fourth course:

• “Tarte fine” with scallops and black truffles
• 1996 Le Montrachet, Domaine de la Romanee-Conti
• chef: Antoine Westermann from Le Buerhiesel

Fifth course:

• Brittany Lobster “Osso Bucco”
• 1985 Romanee-Conti, Domaine de la Romanee-Conti
• chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France

Sixth course:

• Ravioli with guinea fowl and burrata cheese with a veal and truffle sauce
• 1961 Chateau Palmer
• chef: Annie Feolde from Enoteca Pinchiorri in Florence, Italy

Seventh course:

• Saddle of lamb “Leonel”
• 1959 Chateau Mouton Rothschild
• chef: Marc Meneau from L’Esperance in Vezelay, France

Eighth course:

• Sorbet “Dom Perignon”
• Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
• 1961 Chateau Haut-Brion
• chef: Heinz Winkler from Residenz Heinz Winkler in Aschau, Germany

Ninth course:

• Veal cheeks with Perigord truffles
• 1955 Chateau Latour
• chef: Heinz Winkler from Residenz Heinz Winkler

Tenth course:

• Imperial gingerbread pyramid with caramel and salted butter ice-cream
• 1967 Chateau d’Yquem
• chef: Jean-Michel Lorain from La Cote Saint Jacques

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