Crafting the world's most expensive French fries

And now we're here with co-creator and executive chef

Chef Freddy, who's going to walk us through the process of making the world's most expensive fries

Do you wanna hand me the Dom Pérignon? Absolutely. All right. So this process is a three-part cooking process

for our French fries. For our water, utilize our Dom Pérignon. And for our acid, we're gonna use

our French champagne vinegar. So you're going for the whole bottle, or just a little bit

We're going for the whole bottle here. Here, we're gonna bring that to a boil. Then we'll add our French fries

Now that our Dom Pérignon and our French champagne vinegar has come to a boil, we're gonna add our triple baked potatoes that we've cut

and placed inside. We're gonna cook it for about two, three minutes or so. These potatoes are ready to go

We're gonna pull them out and cool them down. We're gonna put it into our refrigerator

We want to do is cool down entirely. It's gonna develop the skin on top of the potatoes

That's really gonna help the whole cooking process, which is gonna give us that crispy exterior

fluffy interior. Cool it down. Okay. And we're gonna come back to that

So what we're making here is a Mornay sauce. We have to start off with a roux

We have a truffle butter. We're gonna take our organic flour. We're gonna melt our butter first. Okay

Then at that point, the next step, we will add our heavy cream. That turns into a bechamel

I didn't think you were actually gonna use the whole tin. Oh, we're gonna do the whole thing. We're getting in there deep

All right, so this is that beautiful French raclette. Take a little bite

There's those truffles inside. It really just adds to the crunch, you know

And we're just gonna add it all in here, and we're just gonna slow it, slowly stir it. We've blanched in our champagne vinegar

and Dom Perignon. We've already managed to do our first fry at 325 degrees

After that first fry, we're then gonna freeze it. It's part of the whole molecular structure

that we're trying to contain here. So now we're gonna fry it, our final fry at 375 degrees

We're gonna put it inside into our goose fat. Right in here

Throw it in the plate. Fries, nice and hot. So you're not skimping on the fries

No, we're not, we're not. We wanna go nice and big here. Wow

All right, fries are on the plate. Cheese sauce, mornay. Hit me, hit me with it

We're gonna throw it in here. Oh, you can already see the gooeyness of the cheese

Gooeyness, stretchy, unctuous. Time to shave our pecorino. Winter truffles. Truffle oil

And to finish off, we have our 14 karat gold that we'll be finishing our fries with

All right, Kevin, here we have world's most expensive French fries. Now what I plan on doing right here, right now

to chug this mornay's and eat this entire plate as fast as possible. I love it, let's see it

This is impressive. I see you got the truffle shakes. Yeah, I do. Oh man, oh boy

Look at this piece. I think it's amazing that I'm eating gold. I'm blown away

These really are the most expensive fries, and the best. Oh, thank you

Thank you so much, chef. Awesome, wow. I appreciate it so much, thank you. That's my pleasure