The Crème de la Crème Pomme Frites start out as Chipperbec potatoes. They are blanched - or scalded - in vinegar and champagne. Then they fry in pure goose fat, not oil, and not once but twice, so they are crispy on the outside and fluffy on the inside. Sprinkled with edible gold and seasoned with truffle salt and truffle oil, they are served on a crystal plate with an orchid, thin-sliced truffles, and a Mornay cheese dip. The sauce, too, is infused with truffles, a rare seasonal mushroom.