The new burger, which will be available at Boulud's DB Bistro Moderne starting next week, adds layers of fresh shaved black truffles to the successful formula of ground sirloin and chuck stuffed with fois gras and braised short ribs, and topped with horseradish mayonnaise and tomato on a fresh-baked parmesan bun. It will be served not with fries but with pommes souffles, or crispy potato puffs.
Fifty dollars. For a burger. And we wonder why the rest of the world hates us.
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