The extravagant ice cream is listed as the Guinness Book of World Records’ most expensive dessert, costs a staggering $1000 and is covered in 23-carat gold leaf.
Marilyn Monroe and Jackie Kennedy were regular patrons while Kate Beckinsale and John Cusack continue with its fame
The New York restaurant’s Serendipity 3’s Golden Opulence Sundae is arguable as famous as its clientèle.
Around 50 people a year stop by to sample the unique flavour of the Opulence Sundae, often to celebrate special occasions such as anniversaries and birthdays
At The Palace Downtown Dubai, the Executive Chef Steve Deconinck has a magnificently inventive soul. The hotel itself has a Arabian-inspired lobby, complete with central water fountain and the fragrance of exotic flowers in the air.
Enjoy the Palace cappuccino, which came complete with Connoisseur’s 24-carat gold leaf (starting from £1.95 for 1 sheet) and four scrumptious, perfectly chilled macaroons.
All beverages should be served like this.
ORIENTAL DRAGON GILDED WITH EDIBLE 23CT GOLD LEAF COMPLETE WITH PEARLS AND DIAMONDS TO CELEBRATE CHINESE NEW YEAR OF THE MONKEY
People born in the Year of the Monkey are characterised as quick-witted, curious, innovative and mischievous, but it is also believed to be one of the most unlucky years in the Chinese calendar.
The general image of people in this zodiac sign is of always being smart, clever and intelligent, especially in their career and wealth.
They are lively, flexible, quick-witted and versatile.In addition, their gentleness and honesty bring them an everlasting love life. Although they were born with enviable skills, they still have several shortcomings, such as an impetuous temper and a tendency to look down upon others.
- Strengths: sociable, innovative, enthusiastic, self-assured
- Weaknesses: suspicious, cunning, selfish, arrogant, jealous
We send our warmest congratulations to Raymond Blanc and his team at Le Manior Aux Quat Saison, one of our oldest customers of edible 23ct Gold Leaf.Voted best hotel in Britain 2016 by TripAdvisor.
Enjoy a 5 or 7 course taster menu, described as a twist of imaginative genius. Dishes using only the freshest and best quality ingredients from their two Acre Kitchen Garden with no less than 90 vegetables and 70 varieties of herbs. Choose wine from an extensive Cellar with over 1000 different wines from around the world to complement your fine dining courses.Booking for restaurant and hotel: www.belmond.com/le-manoir-aux-quat-saisons-Oxfordshire
Spoilt yourselves because you’re worth it.
This wonderful cake is made with 24 carrots and finished with 24 Karat Gold making it look like the most expensive cake in the world.
You too can impress your guests with pure 24 karat gold leaf which are available in 1,5,10 and 25 sheets booklets from Connoisseur Gold.
Prices starting from £1.95 you don’t have to be a millionaire to enjoy this luxury finish
23 carat Edible gold supplied by Connoisseur Gold coated mini samosa as amouse bouche
The concept of Ambrette was launched in February 2010 in Margate, Kent. The menu is seasonal and features a mix of local and exotic ingredients. The cooking style is influenced by regional Indian cooking. Dev Biswal has an adventuress, artistic and open minded approach to creating dishes.
As a result, influences of other global cuisines such as French and South East Asian are reflected through the menu. The style of service is friendly and professional at the same time. The restaurant features unique foraged produce such as local sea weed and game along with traditional favourites such as lamb and chicken. Guests are treated to an array of pallet teasers and tasters throughout the meal.
Dev was born in Orissa in Eastern India. He graduated from The Institute of Hotel Management, Catering Technology and Applied nutrition in Kolkata. Dev acquired an in depth knowledge of regional Indian cooking while working in various establishments in India. He strives to showcase the variety and complexity of regional Indian cooking in his dishes at The Ambrette.
Experience in top hotels in Dubai exposed Dev to classical French and other international cusines. He believes that food is more of an art form and a great source of an individuals expression. Dev nurtures and promotes chefs from multi cultural backgrounds