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Gold in gastronomy: the digestive

This article, not exhaustive, deals with the fascinating subject - and much denser than expected - of the use of gold in "gastronomy", cooking, food ... or how to put gold in spinach ?

It is organized according to the house formula: appetizer / main course / dessert / drinks menu / digestive and coffee included! (the photos are visible on Pinterest).


The digestive as a conclusion

As we have seen, throughout this meal, gold is very present in "gastronomy": whether in desserts, drinks, and even savory dishes, some of which are emblematic of junk food (and they are popular only in appearance and name).

So, would gold be democratized? Would it have become a simple pleasure that is quite accessible and common?

Never mind:

  • We must not lose sight of the fact that these dishes, even those which are a priori typical of the "on-the-go" diet, are always made either from big houses (Emirates Palace hotel, Abu Dhabi, Fauchon, Ladurée), or from " renowned chefs ”(Björn DelaCruz from the Manila Social Club, the“ Karat Chef ”Angelito Araneta in Manila, Frank Tujague from the Westin New York hotel, Salt Bae from Nusr-Et Dubaï, Marco Stabile, Diego Buik, Gualtiero Marchesi, Daniel Gomes , Juan Licerio, Wolfang Puck ...)

  • Moreover, it is not only the presence of gold that makes these dishes luxurious, it is also the accumulation of rare ingredients, of which sometimes only the golden final touch comes to sanctify everything: such and such a pizza is made of caviar and lobsters; such a bagel is garnished with a white truffle and Riesling cream; such donut is made with purple yam mousse covered with Cristal champagne glaze; such a burger piles up layers of the most expensive foods (Wagyu beef, gin-infused lobster, foie gras, white truffle, remeker cheese, caviar and a saffron bun), etc.

  • So, at the end of the day, these dishes get extremely expensive ($ 63 for a burger, $ 100 for a golden donut in New York, $ 1000 for a sundae, $ 2000 for an Industry Kitchen pizza, $ 2300 for a hamburger) and they are moreover often the subject of mentions in the Guinness Book of Records for their high prices!

Now that we know that gold has no taste, we can conclude that some therefore feast on a name (such and such a chef), a price, a photo and also words: "Small gold nuggets from Ecuador", "covered with gold leaf", "sprinkled with 24 carat gold sparkle", "edible gold powder", "sprinkled with gold". ..

The use of gold in food, without going out of fashion as we have seen, has changed somewhat. From now on, the time is no longer to overdo it (although ... everything is relative), but to glamor and the unusual.

The quantity of gold plays a great importance here: the border between the excess and the small touch is thin, it is for many cultural. It can switch a dish from the "bling bling" category to the "chic" category or can make it go from common to rare!

On the other hand, gold remains a safe bet to underline the fact that such and such a product is an exceptional product, or to sign luxurious or festive dishes.

Food gold is sold on amateur and / or professional culinary sales platforms. But also by gold leaf professionals, some of whom have more or less specifically focused their core business on the edible gold sector, finding there a new commercial outlet. This is the case with Erwan Champroux from Or à Décor, Sébastien Jeanneret from the Swiss company DelaFee, the Italian Manetti, and Jean-Christophe Rousseau from the Maison Charrier.

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