After 17-21 courses I don't think anyone would mind a dessert that is small... This restaurant also isn't just a "come eat, get full, go home" place... The quality of the food is beyond and as far as I'm aware it aims to integrate science and showcase more modernised food and style... If your looking for a burger and onion rings followed by ice cream that's been purchased from a store then this isn't your place...
That's true. I'd like to add about the price of the meal that Marco Pierre White has said that back in the days that when it came up to make the prices for the dishes he just made them up, and he just thought it would be important to be the most expensive restaurant in britain.. So I wouldn't say the price is because of the quality of the dish etc.
@tevvytevv they also have those simple great tasting dishes. this is the dessert course and a lot of people like extravaganza desserts. there are plenty of other restaurants out their for you to go to if you do not like this kind of food
it has to do with the molecular structure of the chocolate and its reaction to the type of material they lay over the table before presenting the dessert
"Your dessert of cloned Tasmanian Tiger tears steeped in a 3,000-year-old Aztec wine made from the blood of innocents sacrificed atop a Sun Temple that no longer exists, has been atomized into a fine mist that we will now be wafting towards your table for the next 2.5 minutes. Breathe deeply, everyone."
It's a pretentious bullshit, not just because you don't get it, but you can't afford it. + you don't get it, not 1%. If you do you can at least explain what the steam like effect is or how sauces formed squarish shape when they hit the surface. Just stop hating. It's sad to look at...
Here's my "gourmet dessert"..... Ingredients: I pint of 34 Flavors' (aka Baskin & Robbin) Gold Medal Ribbon 1/2 a bottle of Kahlua (or a whole bottle, it depends on how drunk you wanna get) Scoop ice cream into a bowl. It doesn't have to be a bowl. It can be a pizza pan or even a gravy boat, you're gonna be drunk anyway. Douse the delicious ice cream in the delicious booze and enjoy!
this dessert lacks overall ballance.. its ritch.. good mouth coating.. but lacks acid and bitterness i look for in cooking.. Nordic cooking is still the top nudge for me..
I don't see how. It's not like they're touting it as a one-of-a-kind artwork. The reason they do it is to *make money*, and it seems to sell quite well, otherwise they wouldn't do it. There's nothing pretentious about it; it's not like they're some hipster walking naked through downtown Portland while eating Spaghetti-O's and calling it "art".
Right. Well this "wanker" has worked in fine dining for 10 years. And this is pretentious and twee in the worst way. But excellent points -- calling me an idiot definitely shores up your position ...as someone easily wowed by this sort of garish foolishness.
OK, nice show. Now what's for dessert?
How come they don't serve some sort of bread/cake with the dessert? Wouldn't it be pretty difficult to eat with just a spoon?
how does the chef make the square drops!!!
Elisha Rayonez i think they push it to the sides as they are pouring it out and the consistency of it helps shape it.
The tablecloth shapes the drops’ turning them into squares.
Thomas Loktionoff...the guy on the left is Grant Achatz...the chef patron of Alinea...so yes, the guy on the left is more experienced.
How many people was this for, it seems like 3 but im not sure...
It was like a giant plate with a giant decoration. Impressive !!!
does someone know how they turn the sauce from a round shape to a square ... is it the table or some ingredient ??????
How are you suppose to eat it?
How do they get the chocolate sauce to dry into square shapes??
how do u eat this
I want to see a video that includes someone actually eating it... how the f do you eat it?!?
with utensils.
How would YOU eat it
What if I want to take this "to go"?
and so you think it's not worth eating/paying for the meal due to it's price?
How does the circular liquid become square?
why they dont put that on the flour ?
it's art and sophistication at it's best!
After 17-21 courses I don't think anyone would mind a dessert that is small... This restaurant also isn't just a "come eat, get full, go home" place... The quality of the food is beyond and as far as I'm aware it aims to integrate science and showcase more modernised food and style... If your looking for a burger and onion rings followed by ice cream that's been purchased from a store then this isn't your place...
Hot take!!!!
Eating directly off on the tabe?! Finally a resturant where I wont have to wear pants when I eat!
you can reduce a jackson pollock to paint splatter on canvas.
I just want see how you eat it..
@zhangvict1 i think it's the molecular structure of the sauce that makes it look like this
That's true. I'd like to add about the price of the meal that Marco Pierre White has said that back in the days that when it came up to make the prices for the dishes he just made them up, and he just thought it would be important to be the most expensive restaurant in britain.. So I wouldn't say the price is because of the quality of the dish etc.
@tevvytevv they also have those simple great tasting dishes. this is the dessert course and a lot of people like extravaganza desserts. there are plenty of other restaurants out their for you to go to if you do not like this kind of food
how FUN!
no it is a Silicone rubber on the table that makes the chocolate sauce into square shapes
it has to do with the molecular structure of the chocolate and its reaction to the type of material they lay over the table before presenting the dessert
holy crap. I just ate a snickers bar and now i'm watching this.
awesome!
when they brought out the steaming barnacle i was done
Guy on right side fails in decorating, guy on the left is clearly more experienced and worked longer there.
He's literally the owner 😂
@chitpreet93 with a spoon.. its not hard to eat
yes
Between $210 and $265 depending on the day
ART
"Your dessert of cloned Tasmanian Tiger tears steeped in a 3,000-year-old Aztec wine made from the blood of innocents sacrificed atop a Sun Temple that no longer exists, has been atomized into a fine mist that we will now be wafting towards your table for the next 2.5 minutes. Breathe deeply, everyone."
This is a very high price for a lot of chocolate and liquid nitrogen dipped crap to be put on the table
Yes
How the
a creme brulee that sets at the table... god damn genius.
If I paid over $200 for that, I would be licking the table, no matter who was in the restaurant!
They forgot to put the lobster in the middle.
The table is the dish
Job done. Now, please eat the table. Thanks!
It's a pretentious bullshit, not just because you don't get it, but you can't afford it. + you don't get it, not 1%. If you do you can at least explain what the steam like effect is or how sauces formed squarish shape when they hit the surface. Just stop hating. It's sad to look at...
Here's my "gourmet dessert".....
Ingredients:
I pint of 34 Flavors' (aka Baskin & Robbin) Gold Medal Ribbon
1/2 a bottle of Kahlua (or a whole bottle, it depends on how drunk you wanna get)
Scoop ice cream into a bowl. It doesn't have to be a bowl. It can be a pizza pan or even a gravy boat, you're gonna be drunk anyway. Douse the delicious ice cream in the delicious booze and enjoy!
seems delicious... but i want my plate ;p i don't like the idea eating from the table
it reminds me of those "street eating" stuff in thailand
just look at it
Those giant chocolate rock thing freezes the liquid chocolate so that it can be picked up and eaten
Doggy bag for the leftovers please.
yup took 4 people to wash the table
You got owned
Mother of God desserts
Just as NASCAR isn't for everyone, certain people seek this type of restaurant out. The great thing is; YOU will never eat there, so rest easy.
So, can I fucking eat it yet or am I supposed to look at it all night.
Mad much?
its cold before you get the chance to eat! oh wait its an dessert
I would be so tempted to stick my finger in the sauce heheheheheh fantastic
I prefer my food on a plate.
That probably cost a grand for the chef to come out and make that mess!
I think Ill stick with Dairy queens ice cream cake!
notreally... let's just stop bashing each other...it may be pretentious bullshit for others..for others, it's food art.
That glass pottery clattering is making me mad.
this dessert lacks overall ballance.. its ritch.. good mouth coating.. but lacks acid and bitterness i look for in cooking.. Nordic cooking is still the top nudge for me..
I could do that with the salt packets, brown sauce and ketchup bottles at KFC. xD
Because all desserts are cold.
4 people
This is just the older richer monetized version of that exact same hipster.
I wonder what Gordon Ramsay would say about this place? lol
0:47 fail apprentice gota fire him now. failing at spilling dots on the table and u call this 3 michelin star?
a spoon
I don't understand fancy people I think your supposed to like eat your food and not smear it across the table
I don't see how. It's not like they're touting it as a one-of-a-kind artwork. The reason they do it is to *make money*, and it seems to sell quite well, otherwise they wouldn't do it.
There's nothing pretentious about it; it's not like they're some hipster walking naked through downtown Portland while eating Spaghetti-O's and calling it "art".
Where do they come up with this garbage? haha.
3 Michelin Stars
the other guy's side is a mess.
what a great reason to lick a table!
After all that...they should spit on it like 3-4 times.....
You are just mad cus you got owned :)
your not suppose to eat it!
There is always an Asian at the table....oO
i don't get it...
Clearly i'm not sophisticated enough to understand this pretentious bull$hit.
How totally UNAMERICAN of you, Bluecow...why would you arrest someone for just doing something you don't understand? sad...
Thats complete bull shit...boring mess...let's leak that table
Haha you are so mad :DD
thats fukin shit
no, it's not food art, it's crap, and those who lap it up are eating themselves
You mad cus you lost :)
3 people have no sense of humor or imagination
Right. Well this "wanker" has worked in fine dining for 10 years. And this is pretentious and twee in the worst way.
But excellent points -- calling me an idiot definitely shores up your position ...as someone easily wowed by this sort of garish foolishness.
It's effete wankery at its worst.
I get it. And it's still pretentious bullshit.