Which of the following is the most expensive ingredient by weight?

Imagine you're seated at the restaurant of the President Wilson hotel in Geneva, wondering what you should order to celebrate winning the mega lottery.

You would probably want to start with a plate of New Zealand Bluff oysters topped with Iranian Almas caviar to slurp between sips of 1959 Dom Perignon champagne. You would no doubt marvel at how sturgeons older than 100 years could produce such smooth and intensively flavorful eggs, definitely worth every cent of the $11,300 per pound (or $25,000 per kilo) of this rare caviar.

A delicate white truffle risotto with Arborio rice and Castelmagno cheese would make a worthy next course, especially with a few ambrosian drops of 25-year old balsamic vinegar, a bargain at $1,200 a liter (or quart). As for the main feature, just one bite is enough to know that $2,000 for a pound (or nearly half kilo) of fresh white truffle is a solid investment.

"Please don't skimp on the saffron;" you might add when you order your poached lobster. No surprise that its savory taste comes in such a deep golden color, after all, it is more expensive than gold itself at $4,535 for a pound or 453 grams.

What better way to finish than with a rare Thai red nest dessert soup? You only live once, so a mere $10,000 per pound/half kilo of dried swiftlet saliva is well worth its legendary flavor and health benefits.

You might have enough left to buy a lottery ticket.