The Most Expensive French Fries Ever Made

Ingredients

Ingredients within the World’s Most Expensive french fries recipe Fries:

Potatoes: Maris Piper, an heirloom selection recognized for its fluffy inside and crispy exterior.

Cooking Oil: Blanc de Blancs Champagne Vinegar, a premium vinegar aged for 18 months.

Butter: Organic Normandy Butter, churned from the milk of pasture-raised cows.

Cheese: La Tur, an aged Gruyère cheese from the Jura Mountains of France.

Foie Gras: Wild Foie Gras sourced from France’s Atlantic coast.

Truffles: Black Perigord Truffles, the prized truffle of the Périgord region in southwestern France.

Salt: Fleur de Sel, a rare and expensive sea salt harvested from the Mediterranean Sea.

Toppings: Microgreens, Edible Flowers, and Gold Leaf.

2 Kennebec potatoes

2 Kennebec potatoes

Peanut oil

Peanut oil

– Peanut oil is a type of vegetable oil that’s extracted from peanuts.

– It is a lightweight, clear oil with a nutty taste.

– Peanut oil is an effective source of monounsaturated fats, that are thought of to be wholesome fat.

– It can be a good supply of vitamin E, which is an antioxidant.

– Peanut oil has a high smoke level, which makes it a good selection for frying.

– It is also a good selection for salad dressings, marinades, and sauces.

Fleur de sel

Fleur de sel

What is fleur de sel?

Fleur de sel is a sort of sea salt that is harvested from the floor of salt evaporation ponds. It is a delicate, flaky salt with a slightly sweet flavor. Fleur de sel is taken into account to be one of the most expensive salts on the earth, and it is typically used as a finishing salt on connoisseur dishes.

How is fleur de sel made?

Fleur de sel is made by hand by salt farmers. The farmers use a large, wood rake to skim the salt crystals from the surface of the evaporation ponds. The crystals are then dried in the solar or in a heat oven. Fleur de sel is often bought in small jars or boxes.

What does fleur de sel style like?

Fleur de sel has a fragile, flaky texture and a barely candy taste. It just isn’t as salty as different forms of sea salt, and it has a clear, fresh style. Fleur de sel is commonly used as a finishing salt on connoisseur dishes, such as grilled fish, roasted meats, and salads.

Why is fleur de sel so expensive?

Fleur de sel is so costly because it’s a labor-intensive product to make. The salt farmers should fastidiously skim the salt crystals from the surface of the evaporation ponds, and so they should then dry the crystals by hand. Fleur de sel can be a relatively rare product, as it may possibly only be harvested during certain times of the year.

Where can I buy fleur de sel?

Fleur de sel could be purchased at specialty meals shops and on-line retailers. It is usually offered in small jars or packing containers, and it might possibly vary in worth from $10 to $50 per ounce.

White truffle shavings

White truffle shavings are thin slices of the highly prized white truffle, a rare and expensive fungus that’s found in certain regions of Italy and France.

White truffles have a novel, earthy taste and aroma that’s extremely wanted by chefs and gourmands.

Truffle shavings are sometimes used as a garnish for dishes corresponding to pasta, risotto, and steak.

They can be used to make truffle oil, an opulent condiment that may add a touch of truffle flavor to any dish.

White truffle shavings are a rare and costly ingredient, however they can add a contact of luxury to any dish.

Butter

Butter

What is butter?

Butter is a dairy product made from the fat of milk. It is usually used as a variety or condiment, and can be utilized in cooking and baking. Butter is high in fat and calories, however it also accommodates nutritional vitamins A, D, and E. It is generally considered to be a healthy meals in moderation.

How is butter made?

Butter is made by churning cream or milk until the fats separates from the liquid. The liquid, known as buttermilk, is drained off and the butter is washed and salted to taste. Butter may be made from any type of milk, but cow’s milk is most typical.

What are the various sorts of butter?

There are many various kinds of butter obtainable, each with its personal distinctive flavor and texture. Some of the most common forms of butter embrace:

• Unsalted butter: This is probably the most primary kind of butter and contains no added salt. It is an efficient choice for cooking and baking because it lets you control the amount of salt in your dishes.
• Salted butter: This type of butter has salt added to it through the churning process. It is an effective alternative for spreading on bread or crackers, or for adding flavor to dishes.
• Cultured butter: This sort of butter is made from cream that has been fermented with lactic acid micro organism. It has a barely tangy flavor and a creamy texture.
• Clarified butter: This kind of butter has the milk solids removed, leaving behind a pure fats. It is often used in Indian cooking and has a excessive smoke point.
• Whipped butter: This type of butter is made by whipping air into unsalted butter. It is mild and fluffy and has a spreadable texture.

Crème fraîche

Crème fraîche is a thick, cultured cream that could presumably be a staple ingredient in French cuisine. It is made by including lactic acid micro organism to cream and permitting it to ferment for 12 to 24 hours. This process thickens the cream and gives it a slightly tangy taste. Crème fraîche can be utilized in a wide selection of dishes, together with soups, sauces, desserts, and pastries.

Crème fraîche is much like sour cream, but it is thicker and has a less sour taste. Crème fraîche may be made at home, but it is also obtainable in most grocery shops.

Here are some of the makes use of of crème fraîche:

• As a topping for soups and stews
• As a base for sauces
• As a filling for pastries
• As a topping for desserts

Crème fraîche is a flexible ingredient that can add flavor and richness to a wide range of dishes. It is a should have ingredient for any French cook.

Preparation

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Cut potatoes into 1.5inch sticks.

Cut potatoes into 1.5-inch sticks.

Soak potatoes in water for half-hour.

Soak potatoes in water for half-hour.

Rinse and dry potatoes.

Rinse and dry potatoes.

Fry potatoes twice, first in oil at 300 degrees Fahrenheit, and then in oil at 375 degrees Fahrenheit.

Sure, listed under are the steps on how to fry potatoes twice, first in oil at 300 degrees Fahrenheit, after which in oil at 375 levels Fahrenheit:

Step 1
Peel and cut the potatoes into your desired form. Rinse the potatoes in chilly water and pat them dry with a clean towel.

Step 2
In a large Dutch oven or deep fryer, heat the oil to 300 degrees Fahrenheit. Carefully add the potatoes to the hot oil and fry for 5-7 minutes, or till they’re golden brown and crispy.

Step 3
Remove the potatoes from the oil and drain them on paper towels. Let them cool for a couple of minutes.

Step 4
Increase the temperature of the oil to 375 levels Fahrenheit. Carefully add the potatoes again to the recent oil and fry for an additional 2-3 minutes, or until they are golden brown and crispy.

Step 5
Remove the potatoes from the oil and drain them on paper towels. Season with salt and pepper, and serve instantly.

Tips
– For the most effective results, use a high-quality oil with a excessive smoke level, similar to peanut oil or vegetable oil.

– Be sure to warmth the oil to the correct temperature earlier than adding the potatoes. If the oil is simply too cold, the potatoes will absorb an extreme amount of oil and turn into greasy. If the oil is merely too scorching, the potatoes will burn.

– Fry the potatoes in small batches so that they do not overcrowd the pot or fryer. This will help them to cook dinner evenly.

– Don’t overcook the potatoes. They should be golden brown and crispy, but not exhausting or burnt.

Transfer potatoes to a bowl and season with fleur de sel.

Transfer potatoes to a bowl and season with fleur de sel.

Top potatoes with truffle shavings, butter, and crème fraîche.

Crisp, golden-brown potatoes topped with aromatic truffle shavings, velvety butter, and decadent crème fraîche create a culinary masterpiece that tantalizes the taste buds and elevates the common-or-garden fry to an opulent delicacy.

The truffle shavings, with their earthy, musky aroma and rich taste, complement the crispy potatoes completely, including an umami depth that lingers on the palate.

The butter, melted and drizzled over the fries, adds a lusciousness that enhances their richness and creates a pleasant distinction between the crisp exterior and the gentle, buttery inside.

Crème fraîche, with its tangy, barely sour taste, balances the richness of the truffles and butter, adding a touch of acidity that cuts by way of the fattiness and brightens the flavors.

Together, these elements create a symphony of flavors and textures that transform ordinary potatoes into an extraordinary culinary experience, worthy of the title “The Most Expensive French Fries Ever Made.”

Price

Gold-dusted fries drizzled with champagne vinegar.

A side of caviar together with your fries.

Truffle-infused oil and grated truffles on high.

These aren’t your average french fries.

These are the costliest french fries ever made, and so they’ll value you a pretty penny.

The fries are the creation of restaurateur Serge Vieira, who owns the Michelin-starred restaurant Serge Vieira in Paris.

Vieira’s fries are made with a particular blend of potatoes which would possibly be grown within the Champagne area of France.

The potatoes are then hand-cut and fried in beef fats.

Once the fries are cooked, they are topped with a gold leaf and a drizzle of champagne vinegar.

The fries are then served with a aspect of caviar.

The value for this luxury treat? A whopping $250.

So, what makes these fries so expensive?

It all comes down to the ingredients.

The potatoes used to make the fries are grown within the Champagne region of France, which is understood for its high-quality produce.

The potatoes are then hand-cut, which gives them a singular texture and flavor.

The fries are also fried in beef fats, which adds a wealthy flavor.

And, in fact, the gold leaf and champagne vinegar add a touch of luxurious.

If you are looking for a very distinctive and splendid eating experience, then you definitely’ll wish to attempt these gold-dusted fries drizzled with champagne vinegar.

Just be prepared to pay a pretty penny.

$200 per serving

It is the costliest french fry ever made and it’s offered by Serendipity 3, an upscale restaurant in New York City. The Creme de la Crème Pomme Frites is made with Chipperbeck potatoes and cooked in a mix of goose fats and Dom Pérignon champagne. Once cooked, the fries are topped with shaved Gruyère cheese, truffle oil, and 23-karat gold mud.

The dish is served on a silver platter and comes with a side of fleur de sel. The value for a single serving is $200 and it’s only available for a limited time.