Are $200 fries well worth the cash?

Usually known for its flamboyant desserts, Serendipity 3 in New York City also makes the most expensive fries in the world, priced at $ 200 per plate.

The Guinness World Record Plate of Fries contains a number of luscious ingredients like imported goose fat and edible gold. However, tasting Serendipity 3’s crème de la crème fries requires some planning in advance as the restaurant currently has a 10 week wait for the dish.

Nate Skid, Senior Producer at CNBC Make It, recently had the chance to try the fries for himself and see if they are worth the money. But when he went in he was skeptical.

“Why do we have to wait two months to try them out? Just because something is expensive doesn’t mean it’s worth the money, ”says Skid. “If you sell a plate of $ 200 french fries, they better be good.”

When they got the idea, Joe Calderone, Creative Director of Serendipity 3, and Frederick Schoen-Kiewert, the restaurant’s chef, wanted to create a dish that would cause a stir after the pandemic.

To prepare the dish, Schoen-Kiewert begins with Chipperbec potatoes, which are blanched in a $ 500 bottle of 2006 Dom Pérignon champagne. Then he rinses the fries in French champagne vinegar, which he believes is used to rinse off sugar and prevent browning.

To create the firm, crispy consistency of the potatoes, several additional steps are used, including frying in goose fat from France, simply because “it’s nice, it’s crazy, it’s over the top and not in vain, it’s got a lot of” a matter of taste “, says Schön-Kiewert.

The fries are also sprinkled with truffle salt, topped with edible gold shavings and served on a crystal plate. The dish is served with mornay sauce made with local cream and a trio of truffle chess: raclette, gruyère and pecorino.

So how does it taste? “It’s the best junk food I’ve ever eaten in my entire life,” says Skid.

“This is high-end food for the people, expensive enough to be unaffordable, but not so ridiculous as to be out of reach for a special occasion like the end of a pandemic,” says Skid.

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