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Last Updated: Tuesday, 1 July, 2003, 13:59 GMT 14:59 UK
Chef creates 635 salad
Raymond Blanc works on the salad
Raymond Blanc hated caviar at first
Hungry restaurant goers have been eyeing up a 635 salad - filled with some of the world's most expensive ingredients.

Celebrity chef Raymond Blanc created the Florette Sea and Earth Salad with a caviar worth 12,000-a-kilo and once only reserved for Russian Tsars.

The salad also has Almas golden caviar, Beluga caviar, kreel-caught langoustines, Cornish crab and lobster.

"That's 10," the chef joked as he tasted a small portion of the Almas caviar.

"I come from a working class background and when I tasted caviar for the first time I said 'eugh', that is for the rich."

The salad's ingredients also include Florette baby leaf salad, tossed in premium olive oil, along with grated truffle placed in a basket hand-made from courgettes, red peppers and potato and decorated with gold leaf.

Florette Baby Leaf salad 50p
Almas golden caviar 600
Beluga caviar 9
Truffle 5
Gold leaf 5
Kreel caught langoustines 5
Cornish crab 2
Cornish lobster 5
Moulin Jean Marie Cornille olive oil 50p
Red romano peppers 50p
Potato 10p
30yr old Balsamic Vinegar 3

Its total cost came to 635.60, including 600-worth of the Almas golden caviar, amounting to only 50g.

The estimated time to prepare the salad is six hours working from scratch.

Mr Blanc created the salad at the Hempel Hotel in Bayswater, west London, to mark Florette National Salad Week.

Mr Blanc said the idea of the demonstration was to draw attention to the versatility of salad.

He added: "Nobody has the time any more to stuff mushrooms and people are demanding more and more simplicity and fast food, and that it should be healthy.

"Salads play a very important role in this."

A form of the salad will be on offer at Mr Blanc's restaurant, Le Manoir Aux Quat' Saisons in Oxford during the week, at a cost of between 35 and 40.

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