More to the point some of these restaurants serve maybe 10% of the food that they provision. The rest is throw away. They do this to get the "very best" of the best. Making that peach cost $20, to pay for the 10 others that were bought and not used.

I once ate at a restaurant in Paris and had an animated discussion with my dinner companion. The restaurant delayed desert during this, and I was astonished to have it arrive the instant that we were ready. What timing! Later I learned they had made it 4 times -- and it was ready to eat 4 times -- until they saw we were ready to eat it. So it cost 4 deserts to make 1. This is just the standard service at these places (Lucas Carton in this case). Astonishing. But worth it.