Today in conspicuous consumerism and general all-around ridiculousness: Verdun restaurant cooks up "World's most expensive pizza" at $4250.
The article is in French (and behind a paywall), so I'll give you the gist of it.
Mazzou restaurant in Verdun, which is apparently already known for it's $222 and $333 burgers is offering a $4250 pizza with caviar, truffles and gold leaf. No one has yet to purchase this pizza, but the owners of the restaurant offer to have a chef cook it in the customer's home and could even throw in an orchestra.
Here's a link to the Journal article which requires a paid subscription:
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He's sure getting his money's worth with marketing although maybe now he will need to source the ingredients and actually make one.
It's easy to put something on the menu, a bit more work to actually make sure you can make one without a week's notice.
I think it is utterly pointless, except, of course, as free publicity.
Without the ultra-orthodoxy of some who say a pizza must be one of two classic Neapolitan types, less is more in terms of pizza. I usually make a simple one with red onion and goat's cheese, and fresh herbs (added a few seconds before pulling out of oven) in season.
If only I had a oven hot enough for proper pizza. Or perhaps a communal oven, as existed in many villages.
The caviar would be ruined. Shouldn't it be served cold?