The restaurant broke its tenth world record - this time for the most expensive fries
A New York City restaurant is serving up a $200 plate of French fries.
Upper East Side staple Serendipity3 reopened its doors last Friday and added an eye-opening item to the menu just in time for National French Fry day.
The fries are available for purchase with advance requestSerendipity3
Created by chef Joe Calderone, creative director and chef Frederick Schoen-Kiewert, corporate executive chef, the ‘Creme de la Creme Pommes Frites’ paved the way for the restaurant’s tenth Guinness World Record for the most expensive French fries.
It could have something to do with the high-quality Chipperpeck potatoes being blanched in Dom Perignon Champagne and J.LeBlanc French Champagne Ardenne Vinegar prior to cooking.
Chefs adding a touch of luxe to the extravagant $200 French friesSerendipity3 / Guiness World Records
The champagne-drenched potatoes are then triple-cooked in pure goose fat - from the South of France, before being garnished with shaved Crete Senesi Pecorino Tartufello cheese, Italian Black Summer Truffles and seasoned with Guerande Truffle Salt which costs around $17 an ounce.
Just when you thought it couldn’t get any more extravagant - or as some might argue, excessive - the fries are served on a Baccarat crystal Arabesque plate, with Mornay sauce made with Udder Cream, Black Truffle Butter, and Gruyere Truffled Swiss Raclette.
As a finishing touch, the French fries are sprinkled with 23K edible gold dust - worth $150 a gram.
Serendipity3’s Corporate Executive Chef, Frederick Schoen-Kiewert, told the New York Post: “I’m kind of speechless, overwhelmed and elated, excited — just one of the most surreal experiences I’ve ever had.”
From 23K edible gold dust all the way down to the presentation, attention-to-detail is key for the Creme de la Creme Pommes FritesSerendipity3 / Guinness World Records
From the world’s largest wedding cake in 1998 to a 10-foot-tall English fruitcake for Valentine’s Day, Serendipity3’s Creative Director, Chef Joe Calderone said: has witnessed all ten Guinness World Records throughout his career at the restaurant.
He said to the New York Post, “This is even more special because coming out of the pandemic, it’s great to have something to be excited about, and we’re open and New York City’s back.”
“After reopening, we wanted to make as much noise as we can. We thought it was the perfect timing to really do something fun and really prove that New York is back”, he added.