What does $25,000 for dinner buy?

Now, I've had the good fortune of enjoying some amazing meals at some of the finest restaurants in Chicago - which also are classified as best in the world. My favorite experience would have to be Charlie Trotter's. I've been to Tru, Ambria and a few others and for reasons I cannot put into words extremely well, Charlie Trotter's definitely was my favorite. It was an experience unlike any other. Mr. Trotter kind of invented the experience he created there and others have imitated - that is a compliment. We did the "Grand Menu" when we were there, which changes at least a few times per year, if not more. We also did the "Wine Accompaniment" which gives a different wine with each course of the meal. It was also by far the most expensive meal I've ever paid for - at over $600 for two people. This was for a special occasion - Anniversary - as spending so much for one meal is absurd probably in general, but definitely even on occasion.

That said, while the meal was fantastic - as was the entire experience - I cannot fathom spending $25,000 for one meal. Granted, this is all relative as to those who spent that on one meal, that was surely nowhere near their last $25,000. In fact, it likely is maybe a days pay or earnings for most involved. Nonetheless, I found this interesting. My pallet is not defined enough to distinguish between some of the wines, etc that would by themselves run into the thousands of dollars. I'm generally pretty pleased with a $20 bottle of wine - often less.

See the article below from MSNBC.com:

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 Tailleven

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