Ridiculously Expensive Foods You Need To Try Before You Die

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Let’s face it: Most fancy foods are less about
taste and more about showing off. Sometimes, though, a plate’s high price tag
is well earned. Whether it’s down to the rarest ingredients
or the most remarkable flavors, these are the most expensive foods you need to try before
you die. Potatoes aren’t usually considered much of
a luxury food, but these little yellow spuds from the small French island of Noirmoutier
are easily the most expensive in the world. La Bonnotte potatoes can only grow in the
island’s mineral-rich coastal soil, and they’re so fragile that they have to be carefully
cultivated and harvested by hand, during a brief period of peak ripeness in the early
days of May. The main appeal behind these potatoes is their
distinctly salty flavor, which is said to pair especially well with another of the world’s
most expensive foods: caviar. La Bonnotte potatoes are sold for as little
as $45 per pound when they’re in season, but the harvesting season is only about a week
long. The best of the harvest is often sold at the
Paris auction house Drouot, where it can reach prices as high as $300 a pound. In everyday terms, that means that a large
serving of McDonald’s french fries made with these potatoes would set you back about $18
at a good time of year, and up to $115 if they’re out of season. “Worth it.” Spain is well known for the exceptional quality
of its ham, and the best by far is jamón ibérico. This ham comes from the meat of black Iberian
pigs, which is dried for weeks and aged for months after slaughter. It’s finally served in paper-thin slices that
are made to melt on the tongue. And the very best of the best is the jamón
ibérico made from pigs raised solely on a diet of acorns. The pigs themselves live a relaxed but active
life, much of which is spent fattening themselves up by devouring around 15 pounds of acorns
every day. The result is a rich meat with a sweet, nutty
flavor, streaked with delicious fat, that’s almost as rich in oleic acid as extra virgin
olive oil. Of course, the bad news is that a leg of jamón
ibérico can set you back $1,200 or more, so even a taste of this extraordinary ham
will put a serious dent in your wallet. Not even the world’s best cheeses are going
to set you back more than $50 a pound, unless there’s something about them that makes them
exceptionally scarce. But that’s the case for pule, a crumbly smoked
white cheese from Serbia, which has sold for as much as several hundred dollars per pound. This is because pule cheese is made from the
milk of the Balkan donkey, an endangered species. It also takes several gallons of milk to make
just one pound of this cheese. Pule found fame in 2012 when someone started
a rumor that Serbian tennis star Novak Djokovic had bought up the world’s entire supply of
the stuff. Obviously, it wasn’t true in the slightest,
but it made for a good headline. It was good news for the donkeys too, as sales
of the cheese support the donkey sanctuary in Zasavica in its efforts to become self-sustaining. And sure, Pule might be a little more expensive
than its modest flavor demands, but knowing that you’re helping these desperately endangered
donkeys should leave a pleasant taste in your mouth. Cantaloupe melons are usually pretty easy
to find, and you’d never really expect to pay much more than a few dollars for one. But one cultivar of cantaloupe also happens
to be the most expensive fruit in the world. It’s called the Yubari King, and in 2016 a
pair of them sold at auction for $27,000. Grown in greenhouses in the city of Yubari
in the Hokkaido region of Japan, these melons reach higher prices the more perfectly round
and unblemished they are, because they hold great value as gifts in Japanese culture. But these melons aren’t just status symbols;
they’re also prized for their juicy flesh and sweet, floral flavor. An individual melon from a Japanese department
store can go for anything between $50 and $100, but if you just want a sample, you might
be able to pick up a single slice for a few dollars from a street vendor in Yubari itself. Japanese Kobe beef became a hot food trend
a few years ago, as people suddenly became aware of a whole new category of delicate,
well-marbled steaks they hadn’t seen before. As such, for a long time it seemed that every
gastro pub in America featured Kobe sliders or Kobe brisket on its menu. Yet real Kobe was almost impossible to find
outside Japan, and at more than $300 a pound, the real stuff would be wasted on a burger,
too. Kobe beef comes from a strictly controlled
strain of Japanese wagyu cattle raised in the Kobe region in Japan. In 2016, only nine restaurants in the U.S.
were licensed to sell it. And like Kobe, the term “wagyu” has been degraded
by overuse and branding. It often refers to the product of crossbreeding
between wagyu cattle and other breeds. The term “fullblood,” however, is a sign that
your steak comes from pure wagyu cattle stock. And although the cattle might have been reared
anywhere in the world, the beef should still hold all that intense, mouth-watering flavor
that makes wagyu so irresistible. Just don’t turn it into a meatball or something. Many restaurants like to make headlines by
offering absurdly expensive dishes like lobster frittatas or truffle-topped Kobe burgers,
and most of them seem more like novel ways to run up an expense account than the best
use of luxury ingredients. But an exception might be made for the “Quintessential”
grilled cheese sandwich at New York’s Serendipity 3, a lavish take on everyone’s favorite comfort
food. At $214, it’s been called the world’s most
expensive sandwich, and given the ingredients, it might also be one of the world’s tastiest. In fact, the ingredients are so rare that
the Quintessential grilled cheese has to be ordered at least two days in advance, to make
sure everything can be properly sourced. The sandwich is made using bread baked with
Dom Perignon champagne, butter infused with white truffles, and 18-month aged cheese from
the milk of rare podolica cows. These cows graze on the rocky terrain of Italy’s
Basilicata mountains, and their milk creates a sweet, herby cheese that intensifies as
it ages. Of course, every great grilled cheese comes
with a bowl of tomato soup, and this one is served with a bisque made from South African
lobsters and sweet San Marzano tomatoes. The sandwich also contains 24-karat edible
gold and is served on Baccarat crystal, which, in fairness, does seem a little excessive. But even if you skipped those elements and
brown bagged it, you’d still come out of Serendipity 3 with a darn good grilled cheese. And that’s what really matters, isn’t it? “It’s hard, salty, and it’s got great bite. Almost like a piece of parmesan, but better.” “Much better. Much better.” South Australia’s Coffin Bay Oyster Farm describes
its complex, flavorful king oysters as the oyster steaks of the ocean. But what makes these oysters truly remarkable
is their size: a single Coffin Bay king oyster in its shell can weigh as much as 2 pounds,
and can cost the equivalent of about $75 in US currency. Coffin Bay king oysters are so large and expensive
because they’re allowed to grow for up to six years. They have a lot more meat than a typical oyster,
so some chewing is required, and the scale of them may be more than some diners can stomach. But if you’re a fan of oysters, they’re a
must-try. The bad news is that you’ll have to make your
way down to Australia’s Eyre Peninsula, where these giants are sold exclusively at a local
restaurant called Sarin’s. The good news, however, is that you get to
keep the oyster shell as a souvenir. Naturally, a fancy feast needs rounding off
with a fancy digestif. And one of the world’s priciest has got to
be Balvenie 50-year-old Scotch whisky, which sells for upward of $35,000 a bottle. Sadly, most people are unlikely to ever see
a bottle of Balvenie in their lifetimes, let alone afford to buy one. Luckily, there are other options out there. Slightly more affordable is Pappy Van Winkle,
a small-batch Kentucky bourbon that boasts notes of maple, fudge, oak, and spice, and
sells for up to $75 for a single shot. In October 2013, around 200 bottles of Pappy
Van Winkle were stolen from the company’s distillery. Nine arrests were eventually made, but the
few bottles that were recovered were marked for destruction for fear of contamination. The Pappy Van Winkle bourbon robbery is only
one example of the mania that surrounds this bourbon too, with fans typically snapping
up most of each year’s batch before the bottles even reach stores. Everyone loves a bargain pizza, and that can
sometimes make it hard to justify splashing the cash on something costlier. But there is one pricey pizza out there that’s
more than worth the price tag. “Pizza time.” This is the Steveston Pizza Company’s C6,
which retails at a whopping $850. According to chef Nader Hatami, this 12-inch,
10-slice pizza feeds around five people, and if you’re a true lover of all things seafood,
it’s an absolute must-have. The pizza is piled high with tiger prawns,
smoked steelhead, Osetra caviar, and lobster ratatouille, and finished off with Italian
white truffles. But you can’t just show up and order this
bad boy off the menu, you’ll have to give them a day’s notice first. If that all sounds like too much of a fuss,
however, you could always opt for the Storm pizza, which is topped with shrimp, crab legs,
lobster and salmon. And at just $100, it’s a downright bargain,
too. Relatively speaking. Balsamic vinegar is one of those kitchen staples
that most people don’t give a second thought to. But there is one particular kind that everyone
should try at least once: the traditional balsamic vinegar made in Modena, Italy. The families in this region have had plenty
of time to perfect their method. The tradition dates back to the 11th century,
when it was willed to future generations, and passed along in wedding dowries. Even today, while one generation grows and
harvests the grapes, another generation finishes the process and bottles the vinegar, which
is aged for up to 25 years. Every family has their own recipe and conditions
for aging, and each product tastes very different. The whole process has been likened to wine-making,
which also explains why each bottle can cost upwards of several hundred dollars. It’s more than worth it, though, if only for
the chance to sample a taste of a centuries-long culinary legacy. You’ve probably heard of Wagyu and Kobe beef,
but these aren’t the only hyper-expensive types of beef out there. Take Blonde Aquitaine beef, for example, which
is made from cows that are raised and slaughtered by a single butcher on a single family farm
in France. Alexandre Polmard is the sixth-generation
butcher of the family business, which was founded in 1846. The family weren’t always putting out such
high-end meats, though, and things only really kicked off in the 1990s, when they developed
a new way of treating their meat. Known as hibernation, this process involves
storing the meat in a cold and windy environment. Reportedly, doing this allows the meat to
be stored for any amount of time with no impact on the product itself. The cows are also hand-reared, live in the
forests and grasslands of France, and are slaughtered in a million-dollar facility designed
to make the process as stress-free as possible. And the end result of all this? A cut of the world’s most expensive beef,
which can sell for up to $3,200 per steak. Check out one of our newest videos right here! Plus, even more Mashed videos about the finest
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  1. Potato/Potaato $300 a lb. Not this man! BTW, if you have $27,000 to pay for 2 cantalopes, you have way too much money

  2. I don’t care how fancy and great a food taste if it’s not good for my health I choose health over taste

  3. Anybody else watch the oysters and think both “geez that’s huge” and “I wonder if I can swallow that”

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