Anyone who flies on US Air has seen in the US Air Mag the so-called ‘precious patty’. They serve it at Fleur de Lys, in Vegas. It costs $5,000, not including the tip (would you still tip 25%?) mostly because the burger comes with a bottle of 1990 Pétrus.
The hamburger is special because it’s Kobe in a brioche bun, topped with foie grass, black truffles and ‘Keller’s Special Sauce’,—Keller’s the cook. There’s also a small, neatly arranged pile of Freedom Fries on the plate, resembling a pile of small sticks about to be lit by an Indian. The bottle sits on a stainless steel, or pewter, whatchamacallit,—the saucer-like thing a bottle sits in so that it doesn’t stain the tablecloth.
Ever since I saw it I can’t get it out of my mind. I want it. It’s the first time I have seen a pairing that makes sense. Most food, IMO, because of its complexity, detracts from a fine wine. That’s why I drink all of my wine with bread and such before eating any real food. But I could sit down and eat a FleurBurger 5000 with wine.
I’ve got an idea for Thursday night, my boomer night on the road to try new things. There’s this 18th Century structure called the Norwich Inn, in Norwich, Vermont,—a stones throw from Lebanon, New Hampshire, where I stay when I am visiting the Dartmouth Medical Center. The owner is a cool lady, whose name I forgot. She prides herself on a hamburger in the direction of the FleurBurger…but it is not quite as elegant. She has elegant selections on her menu, though, so she might be able to do a little more with the giant burger. And she has Bordeaux wines.
Now, if I can find out how to make Keller’s Special Sauce, I can do one better at camp, and maybe invite Rachael Ray over—this would be perfect for her. The trick would be to serve mature La Fleur Pétrus with the carbon copy of the FleurBurger 5000. I’ll call it the FleurBurger 150. You can get 1997 La Fleur Pétrus (which is smooth and very good) for less than 100 and foie gras and truffles for probably less than $50 per hamburger. Just when you think there’s nothing left to look forward to…
Er, Jenise…you have a real bottle of Pétrus…right? Do you have any way to find out how to make the sauce?