It was prepared by the “most famous chiefs in the world” (each a 3-star chief according to Michelin) coming from “France, Germany and Italy.”

Crème brûlée of foie gras with Tonga beans
Alain Soliveres (chef)
1990 Louis Roederer Cristal
Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster
Antoine Westermann
1995 Krug Clos du Mesnil
Mousseline of pattes rouges crayfish with morel mushroom infusion
Alain Soliveres
2000 Corton-Charlemagne, Domaine Jean François Coche-Dury
Tarte Fine with scallops and black truffle
Antoine Westermann
1996 Le Montrachet, Domaine de la Romanée-Conti
Lobster Osso Buczco
Jean-Michel Lorain
1985 Romanée-Conti, Domaine de la Romanée-Conti
Ravioli with guinea fowl and burrata cheese, veal reduction
Annie Feolde
1961 Château Palmer
Saddle of lamb “Léonel”
Marc Meneau
1959 Château Mouton Rothschild
Sorbet “Dom Pérignon”
Supreme of pigeon en croute with cèpes mushroom sauce and cipollotti
Heinz Winkler
1961 Château Haut-Brion
Veal cheeks with Périgord truffles
Heinz Winkler
1955 Château Latour
Imperial gingerbread pyramid with caramel and salted butter ice-cream
Jean-Michel Lorain
1967 Château d’Yquem

And it was accompanied by “rare Rothschild estate wines” and the “best French champagnes.” So, what do you think it’s worth? No fair peeking!