WIGAN restaurants today scoffed at the world’s most expensive traditional dish after it went on sale at a London Michelin starred restaurant for whopping £75.
Bangers and mash is one of the more humble platters but head chef at L’Atelier de Joël Robuchon in London,
Olivier Limousin, has managed to conjure up an haute cuisine version that is 839 per cent more expensive than the £7.99 national average.
The “deconstructed” sausages are made with pork from pampered Iberico pigs. The pork is then gently braised in 16-year-old vintage Bordeaux, worth upwards of £75 a bottle. The sausages are served on a bed of puréed Desiree potatoes and butter mixed with 10g of black truffle.
But such extravagance doesn’t cut the mustard with bosses of some Wigan town centre eateries
Tony Callaghan, who owns Little 15 which charges £4.20 for bangers and mash, said: “We would definitely not charge that much. We use real potatoes and real sausages and they probably use similar ingredients to us.
“It’s London all over: everything is so much more expensive there. It’s ridiculous.”
Howard Gallimore, whose eponymous restaurant charges £6.95, said: “Virgin are currently doing a deal on cheap train tickets to Wigan. People should come up from London and try my bangers and mash and let them judge for themselves!”
Britain’s traditional dish was recreated by Limousin to celebrate National Potato Week.
The chef said: “Having the opportunity to work with this quality of ingredients is a dream come true for any chef. And putting my own stamp on sausage and mash is a delight.”
Caroline Evans of Potato Council comments: “This dish is a true taste sensation and gives a gastronomic twist on a meal most of us enjoy once a fortnight at home.
“As a nation, mash is one of our favourite ways to cook with potatoes but of course you don’t need to add expensive truffle to enjoy this classic. The secret to a spectacular, lump-free mash at home is the right potato–choose a smooth variety like Desiree for consistent results.”