Chef Wolfgang Puck is designing an exclusive menu for the post-Oscar gala party, valued at $400 per person. The menu includes dishes such as Japanese steak, Chinese duck, and 150 kilograms of chocolate. This event, which takes place alongside a hundred chefs and his son Byron, will host between 1,500 and 1,600 guests.
The chicken pot pie, an infallible classic in the previous 31 editions, is one of the most coveted dishes by the stars. This year, the Chinese duck is the most elaborate specialty, as it takes 12 days to prepare the meat correctly. Among the dishes, the Japanese 85 Miyazaki steak stands out, considered by Byron to be "the best steak in the world."
Regarding desserts, around 150 kilograms of chocolate have been used to create figures of the Oscar awards, adorned with gold paint or liquid nitrogen to simulate smoke. Wolfgang and his father dedicate the entire week leading up to the awards to conduct tests and preparations in the kitchens of the Dolby Theatre.
During the intense event day of the Oscars, the chefs will be ready to face any setbacks that may arise during the 14 hours of work. Despite having experienced unforeseen situations in previous years, the Pucks highlight Wolfgang's determination and professionalism during meal preparation in Hollywood.
