The luxury foods of Hugeaux

Hugeaux Walsheaux, although he mainly indulges in the finest sturgeon caviar, also enjoys eating the finest foods. He also enjoys drinking the finest aged wine from Bordeaux. All his food has been ruthlessly plundered by his Team 7, and he is infamous for sacrificing 100,000 sherpas in order to satisfy his needs of a can of deep-sea, gluten free tuna. His many meals exceed the American GDP every day and they cost at least 69,000 sherpas to make. If he receives the meals a millisecond late, an entire sherpa village will be terminated. All his food is produced by Hugeaux's head chef, Fernandeaux.

A menu in the life of Hugeaux

Breakfast: Omlettes folded in with liquified, purified diamonds and emeralds, and topped with the finest Italian white truffle and deep-sea Iranian albino caviar. Served with a sautee sauce of wine stolen from Louis XVII and more caviar.

This is served with the world's most expensive bagel. White truffle and purified hollaindaise sauce (purified 69 times) is spread on top of the Everest-grown bread and is served with Black caviar and white truffle. This is topped with deep-sea salmon coated in gold-leaf.

Pre-brunch: 500 courses of assorted deep-sea caviar, mainly originating from the Mariana Trench. Brunch: Normally a course of fruit salad, but not as a common peasant knows it. Densuke watermelon is carfully cut up and served in a gold coating and liquified diamonds. First-of-the-season NT mangoes are served as well, with a side of Denkopon oranges, to balance the acidity. Hugeaux then enjoys 'Ruby Roman Grapes', cultivated from actual rubies. To finish up, he has Yubari King Melons and strawberries anaund, served with cream from the cows of the peak of Mount Everest and dessert caviar.

He also enjoys tea from the southernmost regions of Sri Lanka mixed with liquified gold

Lunch: Hugeaux enjoys a luxury three course lunch

For entree he enjoys ravioli made from the finest gluten-free parcels (rice from the best regions of Burma). This is filled with cream sauce made from 420 pounds of white truffle and albino caviar. The meat is filled with the finest Roman tomatoes, wrapped in edible gold leaf and, to the untrained stomach, can kill the common peasant.

For main, Hugeaux enjoys Wagyu Beef steak with a difference. The Wagyu is delicately fed with the finest Iranian albino caviar and white truffle. The steak is wrapped in 69,000 K gold leaf and served with a sauce of the rarest Matsutake mushrooms and diamonds.

To finish his lunch, Hugeaux has wine from BC 420, served in a crystal glass with dessert caviar

Afternoon Tea

Hugeaux has two Golden Opulence Sundaes, which he demands from his Sherpa branch in America. If he doesn't receive it by 3:30 exactly, he slaughters another village. Golden Opulence Sundae is made using three to five scoops of rich Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23k edible gold leaf. The chocolate syrup used is from melted Amedei Porcelana, one of the world's most expensive chocolates; and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela’s coast. The sundae is then adorned with "exotic candied fruits from Paris, gold covered almonds/dragets, chocolate truffles and marzipan cherries. Added to the dessert is a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It’s sweetened and infused with fresh passion fruit, orange and Armagnac. Edible gold leaf is made from pure gold that is compressed or rolled into very thin sheets that are only a few micrometers thick and contain no other metals or impurities. It is finally topped off with a gilded sugar flower and sprinkled with small flakes of more edible gold and diamond.

Dinner His dinner is one of divine opulence and is something that surpasses the entire American GDP

He starts off his dinner with the finest pizza from a custom shop in Rome owned by Fernandeaux. This is drizzled with the finest Louis

Cabernet wine. The 12 inch pizza pie is densely packed with an assortment of some of the world’s most

expensive food ingredients, such as lobster marinated in cognac, caviar soaked in champagne, sunblush tomato sauce, Scottish smoked salmon, venison medallions, prosciutto, and vintage balsamic vinegar. In addition to all these fine ingredients, it’s topped with a significant amount of edible 24-carat gold flakes. Then, he has a divine curry, coated in gold and saffron from the depths of mangadascar. Devon crab and white truffle and a half tomato filled with Beluga caviar and dressed with gold leaf are just the start of this lavish dish. A Scottish lobster, also coated with gold, four abalone and four shelled and hollowed quails’ eggs filled with even more caviar round out the dish.