Fine dining in highly-rated restaurants will always come at a high cost. But as saying goes, you get what you pay for, and what you get for the high price is a unique and delectable dining experience that you won’t forget. Not all filthy rich want to have a luxury dinner in a grand dining room, but for those who see money as no object, they want nothing but the best. Restaurants that serve high quality meals that are made from fresh and seasonal ingredients, offer excellent ambiance and flawless service. This is true especially for those that are Michelin-rated; they will appeal most to the moneyed few who care about fine quality. Hertog Jan is an exclusive Belgian restaurant that uses only the freshest and seasonal ingredients from its own bio-farm and brings them to the table. Head chef Gert Mangeleer is one of the youngest chefs to be awarded with three Michelin stars. Sommelier (or trained and professional wine expert) Joachim Boudens provides an excellent wine list. Hertog Jan charges around $275 per head. De Librije is located in Zwolle, Netherlands and is run by husband-and-wife-cum-business-partners chef Jonnie Boer and Therese Boer. Their emphasis on using the freshest seasonal ingredients and inventive cooking methods which results in modern and innovative cuisine. Because of this approach and the quality of their food, De Librije has earned three Michelin stars. Dining in this restaurant will cost you around $290. Switzerland evokes many images of luxury, fine quality, and elegance. You can find these qualities at Schloss Schauenstein in the picturesque alpine municipality of Furstenau, Switzerland. “Schloss” means “castle” in German, and so this restaurant is set in a lovely 18th century castle. Along with the romantic setting (which is perfect for dinner for two), the food is exquisitely and painstakingly done to take diners on a journey of the senses — a winning combination of vivid presentation and delectable aromas, tastes, and textures. You’ve got to credit these fantastic meals to head chef Andreas Caminada, at only 33 years old, is one of the youngest chefs who has received a three-star rating from Michelin. The Hotel de Ville is situated in the municipality of Crissier, a suburb of Lausanne, and one of the locality’s famous places to stay. Also known as Restaurant de l’hôtel de Ville, the restaurant puts importance on using only the finest, freshest ingredients that are grown and made in Switzerland. Ever since Benoit Viollier became the restaurant’s head chef in 2012, he and his wife have maintained its legendary status for making excellent food that sources only the seasonal ingredients, and providing fine quality service to its customers. Not only guests pay for the food at Michel Bras Toya in Japan, but they also pay for the stunning, uninterrupted views of the volcanic Lake Toya in Hokkaido. The restaurant uses the finest local ingredients and applies the French cooking techniques that match the original dishes served in southern France. However, Michel Bras Toya also puts a Japanese spin to them to create an exciting and unique combination of flavors with that of the French cuisine. Guests can choose meals that cost between $285 and $200 per head. The restaurant has an impressive collection of wines, too. Maison Pic is a five-star hotel and restaurant in Valence, Drome, Rhone-Alpes in France. It has been operating since 1889, so there’s an interesting history in this restaurant. Diners enjoy the traditional French cuisine that pays tribute to generations past. The original owners were Eugene and Sophie Pic, and the generations after them have taken over the reins of Maison Pic. Under the direction of their son Andre, the Maison Pic won its first three Michelin stars in 1939. However, it lost its third and second stars in the following years. Andre’s own son Jacques, who initially didn’t want to become a chef, decided to train in the kitchen in order to regain the stars. Under Jacques, Maison Pic won back its second star and third stars. These stars were maintained until 1995, three years after Jacques died, and this time it lost its second star again. Jacques’ own daughter Anne-Sophie became the head chef, and under her direction, the restaurant won back its third star in 2007. To reflect the changing times, Anne-Sophie puts a modern twist to some of Maison Pic’s classic dishes, while maintaining its fine quality and attractive appearance. Celebrated French chef Joel Robuchon has parlayed his restaurant empire to many major cities around the world, from Las Vegas to London to Bangkok. Here in this Las Vegas restaurant, it maintains Robuchon’s trademark of exquisite cooking and delicately crafted dishes as well as the highest standards in customer service. Try their 16-course tasting menu at $420 per head, and you had to order one wine (from their impressive wine collection) separately if you want to. Or you can choose the “cheaper” $120-per-head, a two-course meal, which is just as unforgettable (and most popular among all the other courses). Where to find the most expensive Michelin-starred restaurant on the planet? It’s somewhere in Japan named Kitcho. Japanese haute cuisine restaurant offers artfully-presented dishes that taste as exquisitely as they look. Founded by Teiichi Yuki in Osaka in 1930, Kitcho has now branched out to many cities such as Tokyo, Osaka, Kobe, and Fukuoka. Kitcho’s Kyoto restaurant charges around an incredible $600 per head, but what you get for that is perfection on the ambiance, the food, and the service. It has been consistently ranking on many lists of the most expensive restaurants in the world. Head chef and Teiichi-san’s grandson Kunio Tukuoka continues Kitcho’s legendary status by giving the best and most traditional Japanese cuisine that guests crave. It is famous for Kaiseki, the traditional multi-course meal, which earns the restaurant three Michelin stars. Kaiseki is a simplified version of the honzen ryori, the gourmet meal of the Momyama and Edo eras from the 16th to 19th century. Kaiseki’s history is strictly connected with the tea ceremony. Located at the prestigious Avenue Montaigne, the much-anticipated Plaza Athenee was refurbished and re-opened in 2014 by Michelin-starred chef Alain Ducasse. He made a daring move: he got rid of most of the meat in the old menu and started cooking up a more organic menu, derived from locally-produced ingredients. While you won’t get your fatty foie gras as you’d expect in French cuisine, instead what you will get are new dishes, all skillfully crafted: black rice with shellfish and quinoa (grown from the Anjou region), and fish fresh from the Mediterranean waters with Bulgar wheat. Remember that the average $475 per head does not include wines. The most prominent feature in the restaurant is the ceiling with 10,000 crystals that will take your breath away. Alinea in Chicago features a menu that sounds quite simple (bass with black pepper, vanilla, and lemon), but names can be deceiving. You will be surprised how amazingly original and unconventional their menu is. The restaurant is headed by Grant Achatz, who previously trained with some of the best chefs in the country: Charlie Trotter, Thomas Keller, and Ferran Adria, and now he truly is the master of his own creations, which has a tantalizing mix of art and science. It averages about $693 per person. Per Se’s elegant dining rooms offer the best views of Central Park and Columbus Circle. Add those views with the exquisite meals and they make your stay in the Big Apple truly unforgettable. No wonder, it is owned by one of America’s best chefs, Thomas Keller, who opened Per Se in 2004. Food critics are heaping praises on this restaurant. Per Se has two prix fixe tasting menus for $310 per head, a nine-course Tasting of Seasonal Vegetables or the Chef’s Tasting Menu, which is updated every day. Urasawa opened in Beverly Hills, California in 2003 by head chef Hiroyuki Urasawa, who trained under Masa Takayama (who operates three-Michelin-starred eponymous restaurants in New York City). Urasawa took over the previous location of Masa-san’s restaurant Ginza Sushi-ko following his own move to New York. Urasawa is famous for its 30-course “omakase” menu that changes daily. It is the second most expensive restaurant in the world (after Sublimotion in Ibiza, Spain), charging $1,111 per head. Chef Alain Ducasse (of Plaza Athenee restaurant in Paris) opened this high-ceiling restaurant on top of the Chanel building in Tokyo’s posh Ginza shopping district, in 2004. Despite its literally lofty location, getting a table there is still a lofty challenge. But when you are able to secure a table, you will get to view the spectacular sights of Tokyo which are more fabulous at night. Beige uses French cooking techniques using Japanese ingredients. The most popular being the matsutake mushroom menu, and the two and four-course menu, whose prices are quite lofty as well. You can also help yourself to the Chanel button-shaped chocolates too, for $25 apiece. Along with Kitcho, Masa is the most expensive three Michelin-starred Japanese restaurant in the world. Head chef Masa Takayama opened his eponymous restaurant in 2004 in New York City, after having a successful venture in Las Vegas. It also became the city’s most expensive restaurant, with its omakase menu costing $450 per head (and that price doesn’t include wine) or $600 per head for the multi-course prix fixe menu. Aside from the restaurant’s location (in the posh shopping mall, the Time Warner Center), another reason of the restaurant’s high price and fanciness is that Masa sources its exotic ingredients flown in from Japan. Misoguigawa serves Belle Epoque-era French cuisine in a Japanese kaiseki style, and it has been doing so since 1981. Their eight-course menu consists of only the freshest and most seasonal produce, will cost you around $162. There’s also a more exquisite version of the eight-course meal, which will set you back at $270 (plus tax). Not only that, you should order it at least five days in advance. The seasonal menu includes caviar and buckwheat blinis with sour cream tomato rose and endive stick and foie gras pudding served with truffle sauce and desserts such as lime sorbet and chocolate marquis with berries in pistachio cream sauce.The restaurant also offers an assortment of French cheeses.
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