(I swear I was being hazed sometimes as a foreign guest. Sometimes my hosts wouldn't eat some of the things they served me. "Acquired taste" means even other cultural natives won't eat it)

https://www.tofugu.com/japan/eating-bugs/
https://en.wikipedia.org/wiki/Kaiseki
https://en.wikipedia.org/wiki/Shiokara
https://en.wikipedia.org/wiki/Natt%C5%8D

Haggis made from Nessie.

Bigfoot: braised big's feet.

I can imagine posh nobles being hoodwinked by a con man selling supposed cryptids.

Maybe some sort of interesting looking, and possibly horribly toxic, organism as a central conversation piece?

AI slop misconstrues various micro organic processes as all the same, basically and thus offers up: shark (hakarl) cheese

I suppose rarity (“slow grown in slow time in a family ergosphere”) and taste (“grown to complement currently fashionable glanded drugs”) will still be relevant, although the second one is a tad derivative.

Cockatrice was a thing c. 15th century, with sewing together different critters.

So, the idea would be several gengineered creatures, whacked in half and sewed together to make food which even gengineering can't do ...

For bonus points, dress it in peacock feathers.

* https://www.science.org/content/blog-post/stalking-polymorphs

Obviously, this depends on what resources are (not) available. Time might be a good one (some recipes take three reincarnations to complete properly -- my family were all brought here so that centuries in the future, this one dish can be used to celebrate the anniversary of X). Tastes will probably have changed, but if the point is to show wealth, that may not matter.

Foods that aren't just fermented but aged (cheese, fermented tofu) -- especially if they're part of the sauce or otherwise not the main focus of the dish, but still noticeable. Mummified meats from previous civilizations (even if you've revived the species, maybe it's still hard to work out what all the aging processes are). Sauces derived from the slow fermentation of ancient plastics (depending on metabolisms) whose exact composition is lost to linkrot.

If there's much space colonization, possibly some delicious fungus evolved in the messes you find in air filtration units, or were created as part of atmosphere maintenance (what good is a life support system if you can't eat every part of it?) You might get centuries old scoby treated like prized sourdough starter.

Velociraptor à la presse

I'd look back to the Middle Ages when pastry was not meant to be edible but was just a sort of food-safe way of baking and serving the contents. Instead of pastry, maybe some other sort of artificial or natural structure?

More incorporation of insects and other land arthropods! Butterfly-wing garnishes. Dragonfly hors d'oeuvres. Citrusy, crispy ant fritters. Delicate foam served in a suspended spider silk bowl (see e.g. some Linyphiidae).

Inspired by Dracula's Renfield: trophic turducken? Plankton pâte, inside idk some kind of filter feeder, inside a fish, etc.?

S'mores rosted over the embers of a dying star.

Nobody's entirely sure how they're made or what they're made of, though there are eighteen centuries of recorded dueling monographs (and two actual duels) "vigorously" debating the matter.

The only point of agreement is that they probably almost, but not entirely, don't taste like tea.

Something that is very mundane in 2025.

I was always fascinated by Salmon and Herring becoming quite expensive fish, when in the olden days there were laws (where?) that Salmon could be served to some workers only 3x/week. And Herring was poor people's food and has become quite expensive now.

So maybe "tenderloin steak" or "soup from naturally grown tomatoes"...

The wheat is _exactly_, genetically, what was grown on Terra pre-spaceflight; the flour is ground by hand using stone querns chipped out with chisels; the oven is made from bricks fired by handmade charcoal from four hundred year old oak trees felled with axes and similarly genetically identical to the pre-spaceflight Terran version; the oven uses different charcoal from a different tree species but also pre-spaceflight.

Hundreds of thousands of effort-years, in other words.

And you might want to read the roman satire about the feast of Trimalchio as it really is the archetype of a lavish, totally over the top dinner

https://en.wikipedia.org/wiki/Satyricon#Chapters_26%E2%80%9378,_Cena_Trimalchionis_(Trimalchio's_dinner)

I predict some entrepreneurs will find a solution to the problem of supplying Veblen foodstuffs by using intellectual property law to create the artificial scarcity. Cloned human meat of celebrities who granted an exclusive license to their DNA would be a suitably ghoulish option.

By that point in time, most of the difficult/time-consuming processes (eg, in centuries past, freezing, fancy sugarwork, or any sort of baking requiring constant or precise temperatures) would probably be made vastly easier by technology, so the showing-off value would be in the rarity of the ingredients rather than the elaborate processes of cooking. Probably a whole mystique gets built around, say, a specific cheese, or a breed of sheep-alike that only lives in the salt marshes of one particularly sulphurous planet, or eggs that have become natural century eggs because the planet the bird lives on has patches of heaviliy alkaline mud and eggs laid there get preserved...