>expensive food
>it's just a large piece of an expensive ingredient
Man I really like smoked river salmon with capers and baby potatoes in cast iron
Also up there are streamed Bay crabs with kampot pepper-usually an orderve
Farmed venison is great in winter, leek and potato mash and red wine gravy
Once I ate snow leopard, fucking Chinese. Tasted like shit.
Also blue python, elephant, those endangered armadillo things, tiger paw. All tasted bad, all China business events.
I got some very good black sea caviar in Azerbaijan and Georgia, honestly what passes as caviar these days is a joke. I'm not trying to be an ass but not every goddamn fish egg qualifies.
I still import cognac from Armenia, prosecco from Italy, ergotou from cheng during and sec Mai from Manipur.
For that matter vinegar from France, good vinegar is so hard to get
Whale really isn't all that, but it's distinct so I imagine a matter of taste.
Peking duck really can be special if you get it from the right place, my chef buys one from a specialist and makes fried spring rolls and and confit- some Australian came up with it apparently
Tazmanian mountain pepper is fantastic, as are a range of ethnic mainland Australian peppers. Very important for your seafood sauces.
Most rich people have awful taste, Donna hay magazine but more organic and exotic garnishes.