The concept of luxury in food has undergone a profound transformation. Foods once considered exclusive to the wealthy – champagne, foie gras, and truffles – have become increasingly accessible. How did this shift occur? What do the wealthiest now consume? And what defines modern luxury foods?

Historically, festive foods such as champagne, foie gras, or truffles have been symbols of luxury. They hold a high symbolic value, often tied to refined cuisine and special occasions such as Christmas or birthdays. Unlike personal luxury items like watches or handbags, luxury food is inherently shared, creating moments of collective enjoyment, such as savouring fine wine with friends.

Luxury food is a relative and subjective concept, changing across time, geography, and social classes. As Vincent Marcilhac notes in his book Le luxe alimentaire], products considered luxurious in one era may become commonplace in another. For example, sugar was a rare and expensive commodity in medieval Europe, reserved for the wealthy. Similarly, lobster, now a high-end delicacy, was a low-cost food for the impoverished in 19th-century America before the advent of railroads transformed it into a sought-after luxury item.

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