When money is no object all sorts of possibilities for fine dining are on the table, with a Champagne breakfast in the foothills of Mount Everest being one of them.
A plethora of travel companies are now offering 'breakfast at Everest' packages, with most costing in the region of £3,000 to £4,000 per person.
Diners are helicoptered from the Nepalese capital of Kathmandu to Everest Base Camp at 17,600 feet before retreating to a lower altitude of 14,000 feet for an open air morning meal.
But customers better eat their croissants quickly (and pack the selfies in), as the experience only lasts 15 minutes due to a lack of acclimatisation to the dizzying heights.
The Explorations Company, which is based in Gloucestershire, says it has lots of interest in its 'breakfast at Everest' trip.
Andrew Wenzel, who works as a business consultant for the luxury travel firm, told MailOnline Travel that the intrepid culinary experience 'appeals to people who have done most things and for individuals who are permanently seeking to push the envelope'.
For £4,000 a pop, Explorations Company clients are treated to a sky-high breakfast, along with two nights in a Kathmandu hotel. They also get a special weather-proof dining outfit.
The speedy morning meal consists of 'eggs, bacon, sausages, local Nepali fruit, croissants, muffins, local jams and Champagne'.
Remote Lands is another tour operator offering the once-in-a-lifetime feast. It charges around £3,400 per person.
Catherine Heald, Remote Lands' CEO, told MailOnline Travel that the trip is extremely popular with high-end clients looking to do something a bit different.
She added: 'I would say this appeals to almost everyone who can afford it and even those who cannot afford it but are willing to splurge for an experience of a lifetime.
'There are some people also who want to go to Everest Base camp but do not want to do the arduous trek to get there.
'Others want to trek there but do not want to trek back down. Those people just get picked up at base camp by the helicopter to avoid the four-day trek back down.'
Ms Heald highlights that at such a high altitude, food takes longer to cook.
The chefs do much of the preparation at a site called Kongde Lodge, which is situated around 14,000 feet above sea level, making it the highest hotel in the world.
Ingredients and cooking equipment are often hauled up the mountain by porters, as there isn't room in the helicopter.
Ms Heald adds: 'Don’t be surprised to see a yak with a fridge on its back if you are on the trail.'
Fashion designer Prabal Gurung, who is based in New York and of Nepalese descent, is one of the lucky few to have had the Everest breakfast experience.
Recalling his experience in a travelogue for Vogue magazine, he wrote: 'As I sipped tea, I looked out the sunroom’s wall-size window in awe. In the distance, high above the deep Kumbu valley and piercing through a layer of misty haze, the unmistakable dark pyramid tip of Mt. Everest.
'It was surreal and quite fabulous. And it was overwhelming... I was having breakfast with Mt. Everest and some of nature’s most stunning works around me.'
According to dailymail.co.uk