They will nibble on Oscar-shaped flatbreads topped with smoked salmon and caviar, sip French champagne and sink their teeth into tiny chocolate Oscar statuettes.
Nothing is good enough for Hollywood's elite who will be wined and dined after the Academy Awards on Sunday by celebrity chef Wolfgang Puck.
Puck has catered the extravagant post-Oscars party -- the Governors Ball -- for decades, preparing thousands of dishes for the 1,500 guests.
"We have been doing the Oscars for 25 years, which is really amazing," the 69-year-old chef told AFP on Thursday during a tour of his kitchen where he was prepping for the extravaganza.
Sunday's menu, he said, will feature some classics that are always hits with partygoers. Among the other 60 dishes on the menu this year will be spicy fried quail, black truffle chicken pot pie, Wagyu beef and agnolotti (a sort of ravioli) with black truffle and spring peas.
On the sweet side, apart from the 24-karat dusted chocolate Oscars will be passion fruit and strawberry cookies, hibiscus orange pate de fruit and espresso macarons.
And while the caviar (a mere 33 pounds) and the quail (400) are from the US, the champagne (about 1,400 bottles) is from France and the Iberico ham (five whole legs) hails from Spain.
