Not everyone can say they spent a million on a meal. But this weekend a lucky few with deep enough pockets will ascend to a luxurious Bangkok hotel's 65th floor and scale the culinary heights.

True, the million in question is 1m Thai Baht. But at around £15,000 a head, not including service charges and tax, that is still the kind of restaurant bill that buys a lot of bragging rights. It also buys some of the world's finest, freshest and most tantalising ingredients specially flown in from 35 cities around the world, accompanied by rare and expensive wines.

Preparation of the extravaganza is in the hands of six chefs with three Michelin stars apiece who have also jetted in from their restaurants in France, Italy and Germany, eager to present their signature dishes. No expense has been spared to ensure the 15 gourmands who booked Saturday's one-off dinner will be able to show themselves off as "Epicurean Masters of the World", as the event's title boasts.

The chosen foodies, as so often with the mega-rich, have chosen to keep their identities secret. Yet among those stepping from their private jets, slipping into courtesy limos and crossing the thresholds of the lebua Hotel's luxury suites — also thrown in free — will be a smattering of property tycoons and casino owners.

How much bang will they get for their Baht? A lot. Lobsters will journey from the US state of Maine, oysters from France and southern Australia, beef from Japan, and black truffles from Perigord in the Dordogne, to name but a few.

But the greatest ingredients would count for nothing if not perfectly assembled. Here, the chefs will prepare only one or two dishes each for which their European restaurants are renowned.

Alain Soliveres, of Paris's Taillevent, will open with crème brûlée of foie gras with Tonga beans, while Antoine Westermann, the chef-proprietor of Restaurant Buerehiesel, in Strasbourg, France, follows with tartar of Kobe beef with Imperial Beluga caviar and Belons oyster.

The wine was chosen by a Briton, Alun Griffiths. There will be a number of fine Krug and Cristal Champagnes, a 1959 Château Mouton Rothschild and a 1955 Château Latour, but the star vintage is a 1985 Romanée-Conti. Just a few drops costs "more than $60 (£31)", according the lebua's managing director, Deepak Ohri, who dreamed up the event.

Little importance was attached to the cost of individual ingredient. But Mr Ohri is emphatic that the "1m Baht meal" will — even on 15 covers — turn a profit, which will go to Médecins Sans Frontières and the Thai King's Chai Pattana Foundation.

The clients are coming for the experience, said Mr Ohri. "How often do you get some of the world's best chefs, cooking their best dishes, all under one roof?"

The menu

Crème brûlée of foie gras with Tonga beans
Alain Soliveres (chef)
1990 Louis Roederer Cristal

Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster
Antoine Westermann
1995 Krug Clos du Mesnil

Mousseline of pattes rouges crayfish with morel mushroom infusion
Alain Soliveres
2000 Corton-Charlemagne, Domaine Jean François Coche-Dury

Tarte Fine with scallops and black truffle
Antoine Westermann
1996 Le Montrachet, Domaine de la Romanée-Conti

Lobster Osso Buco
Jean-Michel Lorain
1985 Romanée-Conti, Domaine de la Romanée-Conti

Ravioli with guinea fowl and burrata cheese, veal reduction
Annie Feolde
1961 Château Palmer

Saddle of lamb "Léonel"
Marc Meneau
1959 Château Mouton Rothschild
Sorbet "Dom Pérignon"

Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
Heinz Winkler
1961 Château Haut-Brion

Veal cheeks with Perigord truffles
Heinz Winkler
1955 Château Latour

Imperial gingerbread pyramid with caramel and salted butter ice-cream
Jean-Michel Lorain
1967 Château d'Yquem