Thanks for sharing this video Lynn Chyi, thanks for showing that there is such a food art and it inspires me further into my food creations. I have thoroughly enjoyed watching the whole process :-) :-) :-)
Once some chefs get to a certain level, their eyes open and they see food as something more than just food. It can contain memories and feelings. Grant Achatz sees food as an endless world of creativity, and says just making food is boring. There is an Italian chef named Massimo Bottura who makes nouvelle cuisine with Italian food, and when he started, he was hated until one person saw it for what it was, then he took off. One of Massimo's famous dishes is Tortellini Walking into Broth, which is simply a small handful of the pasta presented as rolling toward the broth. He said that "People eat a bowl of Tortellini and go 'look, i can eat it. Nothing special about it...' But when I make it only a small handful, then the eater must think about it and then really notice it." The point is, a chef like this sees food differently; I know this, I am a chef after all. Those who insult it and call it scamming simply don't understand it, and will never want to.
People who dine here. Dont do so for food, taste or anything else. People do it for an experience. Honestly, you are someone who can't appreciate something different, special
By reading most of the comments over here I just can't stop thinking that most likley thats what people said when we start using spoons, forks and knives to eat our food!!! just love the concept and creativity
So, i see a lot of ppl complaining abou this "kind" of restaurants, so lets agree that you are no paying for the food itself, you are paying for the TECHNIQUE of this artist, working at a restaurant is not simple, you have to work like 18 hours a day to make this 7 minutes show work so with you want to complain about ART go to a museum and complain about the fact that La Gioconda is behind a bullet proof glass and don't ask about it's worth
I'm sure the food at Alinea is delicious. That being said, this dessert is not about the food or molecular gastronomy -- it's about the show. This is is culinary pretension raised to the highest level. It's not a waste if you enjoy it but I would rather spend my money "experiencing" street food in Bangkok.
I've recently been breaking the surface of molecular gastronomy myself and it's so awesome! From working in the food service industry for almost a decade now I am burnt the fuck out, but oh lord have the mad scientist like creations rejuvenated my interest and passion of being in the kitchen! It is the art, and science behind food that it really is and it definitely takes a certain type of individual to appreciate the level of knowledge and labor that goes into this kind of work, especially when dealing with service time constraints, multiple tables wanting the same thing, and of course having to go through the preparation of it all. 🗣🖤🐏🌹👨🍳
Why can't we just enjoy this for what it is? I hate seeing people saying stuff like "this is too pretentious" or "I'd rather eat a big-ass steak." Me, I just like like the experience of food, from the most humble of street vendors to the elegant five star restaurants. Good food is good food, no matter how much it costs or the way it is presented. If you get a chance to do it, try it out, but don't limit yourself.
This is amazing. It's art. While I'm watching it, I'm aware that presenting this dessert correctly is these server's job. I wonder what kind of work/practice/skill goes into such work? How much room for error?
Wassup nigga I’m 3 years late but I think the shapes they are forming have some sort of step by step formula which make them easy if you know the trick
I don't get why people think this is lame. I guess they just aren't into culinary like I am. I've read Achatz book and he's by far my inspiration for becoming a chef, and I consider him the greatest chef in the world at the moment. People just don't understand this, and that's the point. It's not McDonalds or even a steak for that matter. It's something nobody has ever done except for a view people in the world, and in existence. It's simply amazing.
Thats not true, if it were i would be honest but its not. Its just a select few confused insecure people trying to elevate themselves in the world. Youre just getting played. I admit maybe there a few innhistory who operated on a different level like davinci for example. But that doesnt mean that anyone who says they see differently really does. This dinner here is not about art. Its to fool yourself in thinking youre greater. Like this is stuff i literally see at target for 20 bucks
Interesting. A good show. colorful. Probably delicious. But I find the idea of splattering the food all over the table to be confusing. Just how do they expect the people to eat all this or is it for decoration? Do they lick the table cloth and scoop up the crumbs? It's just a bit odd.
what does work like this fetch mr. achatz? what is his salary as opposed to a 2 star chef or the head chef at a great but star-less restaurant? just curious mind you...there was a time in my life when I made similar creations whilst playing in the mud when it rained.
Lynn! You have a YT channel!? I've been watching you for months, now, with Sam and Max and all those old videos. Everyone making comments on where you've been and what you're doing. I sub'd you for the hell of it :P
a lot of people complain about stuffs like these. sure it may look pretentious or its a waste or put it on a plate etc, but you're forgetting one thing, this is ART. the more famous the restaurant is, the more emphasis they give to the presentation. culinary arts is making art out of food. you enjoy the art, you enjoy the food. if a painter wants to paint on a wall, let him be. hes doesnt want to use a canvass or paper. everything on the menu has its story/inspiration just like every work of art
To those that are calling this a pretentious show and saying this is a waste of time/money, go watch the episode on Netflix's documentary series Chef's Table. Maybe then you'll see what Chef Achatz is trying to achieve.
Hahahahaha all you haters, 1) go get yourself 3 michelin stars, 2) be named best restaurant in the world, 3) an opinion and $3 will get you a cup of coffee and so will $3. This is art and its awesome.
Yeah, I get it. They’re taking food to a whole new level: it’s art, it’s all about the experience, etc. I do have a question though: Where’s the lamb saaaaaaaauuce?
the velocity of the chocolate has a different consistency which is most likely similar to gastronomy cooking; Distilled gel infused with the chocolate makes it form into that.
hahah yeah right mate, here's the the real answer: sciencefare.org/2012/06/08/behind-scenes-alinea-dessert-course/ ha "gastronomy cooking" "distilled gel" don't teach ur father how to f#*k
inthefade Actually the cloth on the table is removeable. In fine dining the only thing to be on the table when desert comes around in the water glass, wine glass, and the untensils needed for that particular dish. Once they are done eating the waiter will come pick up the glasses and silverware, remove the table cover, set the wine glasses back down and serve coffee if requested. You honestly a place that does something this insane would make someone sit at a dirty table?
...Yes, I am civilized enough to know of the existence of table cloths. But there will be a point, between beginning to eat dessert, and before the table cloth is removed, that there will be a huge, disgusting looking mess-a mix of soggy crumbs, red and brown sauce, and all sorts of grossness that probably looks like someone had a bathroom accident-all over the table.
It looks good, but I wouldn't have it, mostly because I wouldn't know how to eat it. It sounded like the chef(s) said something at the end, I'm sure I heard the word "warning" or something. Anyone able to hear what they said at the end?
So according to the cooking book...this restaurant has 3 Michelin Stars which are world renowned for only the best of cooks. The ingredients in the foods consist of rare ingredients and many of the ingredients are imported from far away. It also very difficult to make considering the way you have to prep and cook things in a specific way. Now that explains the huge price tag. If it was just food and a show than I would be like...this ain't worth over $61. Now it's understandable but I'd just go once and that's it.
I bet they use iota carrageenan in that “creme brûlée” it has the texture of egg custard but sets when it cools. The only product I’m aware of (I’m sure there are ones I don’t know) that would set in that amount of time to that texture. Just my educated professional guess.
*Note: The following is not me trying to pick a fight on the Internet, it's just my way of pointing out another perspective of eating out (presumably the same way as chef Achatz, but this fact doesn't make me any better than any of you out there, it's just my opinion and I'm entitled to that).* A restaurant experience of any grade/caliber is just as much about the food as it should be about the dining experience, in other words, it is about engaging all 5 of the senses that are available to us. In a way, there is no difference between Alinea and your favorite neighborhood joint (with the exception of your bill), because ultimately, both places hopes to instill a (good) memorable experience in you. It's only logical to argue that there's no point in spending so much money on one dinner (when you feel it's pretentious), but, the same argument can be said about a concert by your favorite artist or front row seats to a game of your favorite sports team. However, the reality is that the game is not just a game, to you at least. Of course it's not; it shouldn't be. It's the same way that you would spend $500 on those game tickets, there are those that would spend $500 on that dinner. It's about the experience. To a lot of people, chef Achatz's food isn't worth eating or shouldn't cost that much, because it's different or extravagant or unnecessary. I understand the point and I totally agree. Food should be simple. However, I don't think it's right to bring poverty and malnutrition in 3rd world countries to the statement, because they are two different statements. To say that you shouldn't spend money on dining really well for a night because of some poor kid in Africa is not getting enough to eat is the same as saying you shouldn't buy that really nice pair of jeans because some poor African kid doesn't even shoes to wear. They are two different things. At the end of the day, you are entitled to have as much of an opinion about food (or anything else for that matter) as I am. So, I think it's alright to spend good money on a really good dinner, as long as I THINK it was worth the money.
People Grant Achatz is a profesional pastry chef and his restaurant Alinea is awarded with Michelin stars for a reason. If you don’t appreciate the value and effort on his dessert presentation go away 😠 🤔 ⭐️
I appreciate the time, the knowledge, the skill involved in making this food; the showmanship of the two chefs was a delight to watch and with the sounds of the spoons stirring, clinking and tapping, the whole thing came across as a symphony - was fun to watch...And hard-working chefs don't often get to see the expression on the faces of their clients, unlike in other professions, so good for them to come up with this idea. My only question is: how are you supposed to eat it? Do they give you a spatula / rubber scraper and you just scrape up what you want from the table onto a plate or directly into your mouth? I'm all for artistic presentation, but brush smears of coulis and other liquid foods are impractical for the customer to eat....just sayin'...
Looks very cool but not my style. I prefer plates. It just easier to consume and all concentrated within a comfort zone. Nothing gets wasted versus having to reach far out and gathering a spoon full of the sauce. It a unique way to plate up and it is definitely going outside the box. I am all for new concepts but this is not very convenient from a consumer's point of view.
what people fail to understand is that it’s gourmet, it follows the idea of trying to elevate food on a plate into art. trying to ‘push the envelope’ and being pretentious comes with the craft. you can’t judge something you’ve never tried lol.
I think you could parallel this to, say, painting on a canvas rather than "messing up" a wall with graffiti. Some people prefer not to confine their art to plates or 16x20 inch canvases. Know what I mean?
Anyone speaking negatively about this clearly has no understanding of art, culinary theatricality, and the beauty of food. Just because you don’t like it doesn’t mean you can discredit these culinary masterpieces.
Molecular Gastronomy... Looks nice, looks clean, looks adventurous, but it doesn't at all look like something you'd eat twice. Using science to make your food is one thing, but having it prepared like that... is there really any reason, other than presentation and the unique look, to go this far?
+Blind Kumiho technically even the non molecular gastronomy ways of cooking all use science to make your food the way it is. IT's all science and when you go to school you learn the way it's done and why so you can make better food. Molecular gastronomy is just another way of doing things. In the end it's all about whether it's worth it or not and that time will tell.
Odledee The BIG difference between this and regular cuisine, is that scientific machines with a specific purpose, built for specific experiments and processes are generally not used for kitchen applicances. It is true, that when we come down to it, science plays a key part in food, but this cooking technique is simply a very mashed version of cooking and science, that, now that I look at it properly, doesn't even convey well in art. A big part of eating in fine dining, is to be able to look at the food and say: 'Wow, looks tasty and appetising', not 'Wow, looks like someone played with my food and then said, here's something I made in art class today.' The eyes are not just the windows to your soul, they are also the windows for your stomach's growls and your nose's keen sense for food.
again I think you have a mistake on what you think molecular gastronomy. Molecular gastronomy is the science of looking at how cooking food actually works and how to make things a certain way since you know how whatever you're doing to the food affects it. A study on checking if searing the meat seals the juices is an example of molecular gastronomy. THis is basically just a new way of doing things using some difference sciences but if you really think about it cooking on a fire is something we're used to but before fire was discovered imagine how weird it was...why would we go so far as to using fire. It perfectly works without it. (using this as an example) Yeah you can make food w/o molecular gastronomy but it's about something new and a different way of doing things. Some friends might even use some more complex techniques than you actually realized playing w/ molecular gastronomy.It's not always obvious. It didn't have much make it's way mainstream but somethings have been a huge benefit (sous-vide?). There's nothing wrong with it and no reason to knock it. All food is science and trying new things with it isn't bad. Heck most people buy processed stuff all the time which is molecular gastronomy on a large scale really, you know all those things made in chains and factories.....candies and stuff. But we never said that was too far but this one is because now we're bringing it to a smaller scale???? AS for tasty and apetizing you want something to look good before eating it. Only so far you can go to convey that by making it be cooked well...another way to convey it is with plating and a lot of restaurants do it that way. Because it works. This one decided to do it in front of their customers which there is nothing wrong with it. ever hear of teppanyaki. samee concept but they cook in front of you instead. Why would plating be any worse?
This is all cool and everything and can be copied at the home level using the most basic ingredients. A friend of mine did this for his wife just this year - he took a frozen New York Style Cheesecake, froze some peanut butter cubes, and drizzled some chocolate syrup all over the cheesecake and peanut butter cubes. I mean....three ingredients on top of a silicon table cloth which can be purchased on amazon for $50.00. It's a hell of a sight cheaper than dropping almost $1000 at Alinea.
I don't know what this restaurant is or if it has any stars but ive worked in a one star restaurant in sweden and its so much bullshit like this.. even for a one star.. people love it though because its an "experience" and i can totally relate to it
A lot of people wouldn't get this, just like a lot of people wouldn't get a $50,000 stereo system or a $2,000 rifle (not sure how much they go for). For people like me, this level of cuisine is what we live for. So if you're here because you're curious, that's great. But if you start ridiculing our passion, fuck off.
I could prove that this food is bullshit. If I scoop some of my crap and spread it on this table, I bet a minority of these foodies would actually compliment its exquisite texture and flavour.
@bugses101 A waste? How come it's a waste? It's all edible, it's just thinking outside of the box to use the whole table as a canvas to paint a beautiful ode to ingredients, not to just slam them on a plain plate and with so many components the size of the dessert would be tiny, which to your standars would propably then be "That's just one bite for 45$ I wouldn't pay for that".. I think it's good you wouldn't eat there, 'couse they wouldn't want you there.
+rick kane At this point, it's not food, but an edible art. You don't go to this restaurant for the sake of eating, you go there for this sort of performance.
+Mary Rich I volunteer at a soup kitchen and homeless shelter and donate clothing on a regular basis. Unfortunately I do not have the means to 'take in' anybody. I appreciate your intelligent feedback however.
Question : Can you bring the table in a doggy bag if you have some left over dessert ?? Need a big box for sur ..... Next step, dessert plated on guest , be ready guys !!
the idea is to make the table look like a painting...and also, the chef is no longer limited to the plate size....I thing it's a great idea actually :b
Oh okay, so when they do it, it's art and gastronomical. But when I do it, I get banned from the local Old Country Buffet.
lol
looks really nice, but I would like to see how you eat this...
and how much of it stays on the table...
He does it so much faster and more on point than the other guy . You can see who’s the master who’s the protégé
A visionary! Truly amazing artist and chef! Anyone notice how the chocolate sauce turned to squares?? #mindblown
Thanks for sharing this video Lynn Chyi, thanks for showing that there is such a food art and it inspires me further into my food creations. I have thoroughly enjoyed watching the whole process :-) :-) :-)
I wanna see the video when you ACTUALLY ate it!
Once some chefs get to a certain level, their eyes open and they see food as something more than just food. It can contain memories and feelings. Grant Achatz sees food as an endless world of creativity, and says just making food is boring.
There is an Italian chef named Massimo Bottura who makes nouvelle cuisine with Italian food, and when he started, he was hated until one person saw it for what it was, then he took off. One of Massimo's famous dishes is Tortellini Walking into Broth, which is simply a small handful of the pasta presented as rolling toward the broth. He said that "People eat a bowl of Tortellini and go 'look, i can eat it. Nothing special about it...' But when I make it only a small handful, then the eater must think about it and then really notice it."
The point is, a chef like this sees food differently; I know this, I am a chef after all. Those who insult it and call it scamming simply don't understand it, and will never want to.
People who dine here. Dont do so for food, taste or anything else. People do it for an experience. Honestly, you are someone who can't appreciate something different, special
By reading most of the comments over here I just can't stop thinking that most likley thats what people said when we start using spoons, forks and knives to eat our food!!! just love the concept and creativity
The chocolate became a square shape :O
So, i see a lot of ppl complaining abou this "kind" of restaurants, so lets agree that you are no paying for the food itself, you are paying for the TECHNIQUE of this artist, working at a restaurant is not simple, you have to work like 18 hours a day to make this 7 minutes show work
so with you want to complain about ART go to a museum and complain about the fact that La Gioconda is behind a bullet proof glass and don't ask about it's worth
They have no idea how much work these guys do and sacrifice to get to this level !
fuck their "technique".
fucking scam artist.
Carlos Galo Shut up Carlos Mencia
ryan arboleda okay that's not our problem.
@@nocommentaryletsplays9831 fuck your shitty lets plays and your "technique" fucking scam artist
I'm sure the food at Alinea is delicious. That being said, this dessert is not about the food or molecular gastronomy -- it's about the show. This is is culinary pretension raised to the highest level. It's not a waste if you enjoy it but I would rather spend my money "experiencing" street food in Bangkok.
I've recently been breaking the surface of molecular gastronomy myself and it's so awesome! From working in the food service industry for almost a decade now I am burnt the fuck out, but oh lord have the mad scientist like creations rejuvenated my interest and passion of being in the kitchen! It is the art, and science behind food that it really is and it definitely takes a certain type of individual to appreciate the level of knowledge and labor that goes into this kind of work, especially when dealing with service time constraints, multiple tables wanting the same thing, and of course having to go through the preparation of it all. 🗣🖤🐏🌹👨🍳
you go to a place like this for an experience, not just dinner. too many haters in these comments
Ilya no you go to a place like this to say look how much money I have. and look how I spend all this money on pretentious bullshit.
If I want a nice experience, I'll fucking go somewhere enjoyable where there's actually something worthwhile for human beings.
Yeah, see, normal people go to restaurants to eat. If I want an experience, I'll go to a metal show, lol.
Can I order it to go?
Why can't we just enjoy this for what it is? I hate seeing people saying stuff like "this is too pretentious" or "I'd rather eat a big-ass steak." Me, I just like like the experience of food, from the most humble of street vendors to the elegant five star restaurants. Good food is good food, no matter how much it costs or the way it is presented. If you get a chance to do it, try it out, but don't limit yourself.
This is amazing. It's art. While I'm watching it, I'm aware that presenting this dessert correctly is these server's job. I wonder what kind of work/practice/skill goes into such work? How much room for error?
Wassup nigga I’m 3 years late but I think the shapes they are forming have some sort of step by step formula which make them easy if you know the trick
Lynn, one of the best MasterChef contestants...
Yeah the season 4 Crew was a whole other level.
This is some serious shit right here. My mind would explode during that.
So are you supposed to scrape it off the table to eat it?
I don't get why people think this is lame. I guess they just aren't into culinary like I am. I've read Achatz book and he's by far my inspiration for becoming a chef, and I consider him the greatest chef in the world at the moment. People just don't understand this, and that's the point. It's not McDonalds or even a steak for that matter. It's something nobody has ever done except for a view people in the world, and in existence. It's simply amazing.
F.U.
Thats not true, if it were i would be honest but its not. Its just a select few confused insecure people trying to elevate themselves in the world. Youre just getting played. I admit maybe there a few innhistory who operated on a different level like davinci for example. But that doesnt mean that anyone who says they see differently really does. This dinner here is not about art. Its to fool yourself in thinking youre greater. Like this is stuff i literally see at target for 20 bucks
I don't care if it's a scam or not, this place is on my bucket list.
is there a video how they eat it?
I bet if all y'all became magically rich, you'd have a reservation before months end. I know I would no matter how outlandish this may look.
nah
How did they get the milk chocolate to form square shapes?
look carefull, they formed it with spoooooooooooooooooooooon
The pattern on the cloth made the liquid form the square pattern.
Short sleeves are a must for this course. Very interesting. Thanks for posting. Was it delicious?
So then how do you eat it?
so how do we eat it
+blah23blah they do some charity and bring some stray dogs to eat the desert
+Pedro Dias ahahahahahahahahhahahah damb
With a spoon.
Interesting. A good show. colorful. Probably delicious.
But I find the idea of splattering the food all over the table to be confusing.
Just how do they expect the people to eat all this or is it for decoration?
Do they lick the table cloth and scoop up the crumbs? It's just a bit odd.
what does work like this fetch mr. achatz? what is his salary as opposed to a 2 star chef or the head chef at a great but star-less restaurant? just curious mind you...there was a time in my life when I made similar creations whilst playing in the mud when it rained.
Yea but he is layering flavors.. Follow the rest of the herd to Applebees or olive garden you wont know the difference
And they give you drinking water bowls on the floor.....so fancy!
how did he pour the milk chocolate so it spread in a square shape??
Lynn! You have a YT channel!? I've been watching you for months, now, with Sam and Max and all those old videos. Everyone making comments on where you've been and what you're doing. I sub'd you for the hell of it :P
a lot of people complain about stuffs like these. sure it may look pretentious or its a waste or put it on a plate etc, but you're forgetting one thing, this is ART. the more famous the restaurant is, the more emphasis they give to the presentation. culinary arts is making art out of food. you enjoy the art, you enjoy the food. if a painter wants to paint on a wall, let him be. hes doesnt want to use a canvass or paper. everything on the menu has its story/inspiration just like every work of art
To those that are calling this a pretentious show and saying this is a waste of time/money, go watch the episode on Netflix's documentary series Chef's Table. Maybe then you'll see what Chef Achatz is trying to achieve.
Michelle Kim yeah money he's trying to achieve money! Dumbass
chef table soo impressive show that showcase how professional chefs think
Love the artistic way it drips from the bowl
Do the chocolate and cream components solidify on the table? If not, I can imagine that eating that dessert could be very messy.
I think it's insane how they get the sauce to turn into a semi square shape with a little touch of a spoon. 2:34. Must be great quality chocolate.
As pretty as it looks, I really would have much preferred it on a plate
Hahahahaha all you haters, 1) go get yourself 3 michelin stars, 2) be named best restaurant in the world, 3) an opinion and $3 will get you a cup of coffee and so will $3. This is art and its awesome.
Anthony Price clearly you don't know what art is.
So how do you eat it? Very interested.
Yeah, I get it. They’re taking food to a whole new level: it’s art, it’s all about the experience, etc. I do have a question though: Where’s the lamb saaaaaaaauuce?
do they do this in all sources or just dessert?
Thank you so much for posting this! Chef at "Juvia", Miami beach
I wish you could upload your plating techniques on your channel
how are the square done!
how do the circles of chocolate turn square???
the velocity of the chocolate has a different consistency which is most likely similar to gastronomy cooking; Distilled gel infused with the chocolate makes it form into that.
hahah yeah right mate, here's the the real answer: sciencefare.org/2012/06/08/behind-scenes-alinea-dessert-course/
ha "gastronomy cooking" "distilled gel"
don't teach ur father how to f#*k
I very strongly recommend anyone into new cuisine and interested in Chef Achatz story read Life, On the Line. This is a truly interesting read!
honestly, not really sure what to think of this... somewhat impressed, but also i dont tihnk personally i would pay to see/eat that in person...
So this is why you’re so good at plating.
This isnt so much of cooking this is art
I want someone to show a video of what it looks like at the end of the meal... Disgusting mess with nowhere to have a coffee or glass of wine.
inthefade lol
inthefade Actually the cloth on the table is removeable. In fine dining the only thing to be on the table when desert comes around in the water glass, wine glass, and the untensils needed for that particular dish. Once they are done eating the waiter will come pick up the glasses and silverware, remove the table cover, set the wine glasses back down and serve coffee if requested. You honestly a place that does something this insane would make someone sit at a dirty table?
...Yes, I am civilized enough to know of the existence of table cloths.
But there will be a point, between beginning to eat dessert, and before the table cloth is removed, that there will be a huge, disgusting looking mess-a mix of soggy crumbs, red and brown sauce, and all sorts of grossness that probably looks like someone had a bathroom accident-all over the table.
+inthefade shut the fuck up you'll never see it you broken poor soul
blah23blah
HAha!
Customers are gonna lick the table surface?
ooh, tricky! i didn't notice it the first time, but now i can see how he uses the spoon to spread the corners a bit :)
Is all of the food there served on the tablecloth?
Excellent camera work.
How much do these waiters make?
so who wants to go grab a big mac after dinner?
It looks good, but I wouldn't have it, mostly because I wouldn't know how to eat it. It sounded like the chef(s) said something at the end, I'm sure I heard the word "warning" or something. Anyone able to hear what they said at the end?
So according to the cooking book...this restaurant has 3 Michelin Stars which are world renowned for only the best of cooks. The ingredients in the foods consist of rare ingredients and many of the ingredients are imported from far away. It also very difficult to make considering the way you have to prep and cook things in a specific way. Now that explains the huge price tag. If it was just food and a show than I would be like...this ain't worth over $61. Now it's understandable but I'd just go once and that's it.
I just saved myself $500
Time4Truth how did it taste to you?
do you just pick it off the table? because that doesn't seem very "easy"
because it seems like it would not get on the spoon
You lick it off.
Looks delish. So how much is it?
I bet they use iota carrageenan in that “creme brûlée” it has the texture of egg custard but sets when it cools. The only product I’m aware of (I’m sure there are ones I don’t know) that would set in that amount of time to that texture. Just my educated professional guess.
WHATS THE TABLE CLOTH THEY ARE USING?
That's bone. And the lettering is something called Silian Grail.
?
*Note: The following is not me trying to pick a fight on the Internet, it's just my way of pointing out another perspective of eating out (presumably the same way as chef Achatz, but this fact doesn't make me any better than any of you out there, it's just my opinion and I'm entitled to that).*
A restaurant experience of any grade/caliber is just as much about the food as it should be about the dining experience, in other words, it is about engaging all 5 of the senses that are available to us. In a way, there is no difference between Alinea and your favorite neighborhood joint (with the exception of your bill), because ultimately, both places hopes to instill a (good) memorable experience in you. It's only logical to argue that there's no point in spending so much money on one dinner (when you feel it's pretentious), but, the same argument can be said about a concert by your favorite artist or front row seats to a game of your favorite sports team. However, the reality is that the game is not just a game, to you at least. Of course it's not; it shouldn't be. It's the same way that you would spend $500 on those game tickets, there are those that would spend $500 on that dinner. It's about the experience.
To a lot of people, chef Achatz's food isn't worth eating or shouldn't cost that much, because it's different or extravagant or unnecessary. I understand the point and I totally agree. Food should be simple. However, I don't think it's right to bring poverty and malnutrition in 3rd world countries to the statement, because they are two different statements. To say that you shouldn't spend money on dining really well for a night because of some poor kid in Africa is not getting enough to eat is the same as saying you shouldn't buy that really nice pair of jeans because some poor African kid doesn't even shoes to wear. They are two different things.
At the end of the day, you are entitled to have as much of an opinion about food (or anything else for that matter) as I am. So, I think it's alright to spend good money on a really good dinner, as long as I THINK it was worth the money.
David Zhang Sanji would be pissed
@@thebakeddonut2038 While Luffy would be too busy eating to care about food art lol!
People Grant Achatz is a profesional pastry chef and his restaurant Alinea is awarded with Michelin stars for a reason. If you don’t appreciate the value and effort on his dessert presentation go away 😠 🤔 ⭐️
Is it so hard to request dessert on a PLATE there or would he get pissed off if you asked otherwise?
+bryce251 well probably not many people ask for it and it might not be made for a plate but if you ask maybe something would be attempted
@bugses101 so whats the proper way to eat food then?
I appreciate the time, the knowledge, the skill involved in making this food; the showmanship of the two chefs was a delight to watch and with the sounds of the spoons stirring, clinking and tapping, the whole thing came across as a symphony - was fun to watch...And hard-working chefs don't often get to see the expression on the faces of their clients, unlike in other professions, so good for them to come up with this idea. My only question is: how are you supposed to eat it? Do they give you a spatula / rubber scraper and you just scrape up what you want from the table onto a plate or directly into your mouth? I'm all for artistic presentation, but brush smears of coulis and other liquid foods are impractical for the customer to eat....just sayin'...
Why don't you go eat there and find out?
Looks very cool but not my style. I prefer plates. It just easier to consume and all concentrated within a comfort zone. Nothing gets wasted versus having to reach far out and gathering a spoon full of the sauce. It a unique way to plate up and it is definitely going outside the box. I am all for new concepts but this is not very convenient from a consumer's point of view.
what people fail to understand is that it’s gourmet, it follows the idea of trying to elevate food on a plate into art. trying to ‘push the envelope’ and being pretentious comes with the craft. you can’t judge something you’ve never tried lol.
who got ASMR tingles by watching this?
none
Post how to eat dessert at Alinea.
and the part of eating????
how do you eat that?
its a piece of art ... lol ... its well thought out and different ... i love it
lol @ the end - 'sooo... who wants to start? how do we start - excuse me can the chef come back and tell us how to eat it?'
how the heck are you supossed to eat that?
I think you could parallel this to, say, painting on a canvas rather than "messing up" a wall with graffiti. Some people prefer not to confine their art to plates or 16x20 inch canvases. Know what I mean?
Anyone speaking negatively about this clearly has no understanding of art, culinary theatricality, and the beauty of food. Just because you don’t like it doesn’t mean you can discredit these culinary masterpieces.
Molecular Gastronomy... Looks nice, looks clean, looks adventurous, but it doesn't at all look like something you'd eat twice. Using science to make your food is one thing, but having it prepared like that... is there really any reason, other than presentation and the unique look, to go this far?
Blind Kumiho the taste i guess ;)
+Blind Kumiho technically even the non molecular gastronomy ways of cooking all use science to make your food the way it is. IT's all science and when you go to school you learn the way it's done and why so you can make better food. Molecular gastronomy is just another way of doing things. In the end it's all about whether it's worth it or not and that time will tell.
Odledee
The BIG difference between this and regular cuisine, is that scientific machines with a specific purpose, built for specific experiments and processes are generally not used for kitchen applicances. It is true, that when we come down to it, science plays a key part in food, but this cooking technique is simply a very mashed version of cooking and science, that, now that I look at it properly, doesn't even convey well in art.
A big part of eating in fine dining, is to be able to look at the food and say: 'Wow, looks tasty and appetising', not 'Wow, looks like someone played with my food and then said, here's something I made in art class today.' The eyes are not just the windows to your soul, they are also the windows for your stomach's growls and your nose's keen sense for food.
again I think you have a mistake on what you think molecular gastronomy. Molecular gastronomy is the science of looking at how cooking food actually works and how to make things a certain way since you know how whatever you're doing to the food affects it.
A study on checking if searing the meat seals the juices is an example of molecular gastronomy.
THis is basically just a new way of doing things using some difference sciences but if you really think about it cooking on a fire is something we're used to but before fire was discovered imagine how weird it was...why would we go so far as to using fire. It perfectly works without it.
(using this as an example)
Yeah you can make food w/o molecular gastronomy but it's about something new and a different way of doing things. Some friends might even use some more complex techniques than you actually realized playing w/ molecular gastronomy.It's not always obvious. It didn't have much make it's way mainstream but somethings have been a huge benefit (sous-vide?). There's nothing wrong with it and no reason to knock it. All food is science and trying new things with it isn't bad. Heck most people buy processed stuff all the time which is molecular gastronomy on a large scale really, you know all those things made in chains and factories.....candies and stuff. But we never said that was too far but this one is because now we're bringing it to a smaller scale????
AS for tasty and apetizing you want something to look good before eating it. Only so far you can go to convey that by making it be cooked well...another way to convey it is with plating and a lot of restaurants do it that way. Because it works. This one decided to do it in front of their customers which there is nothing wrong with it.
ever hear of teppanyaki. samee concept but they cook in front of you instead. Why would plating be any worse?
+Blind Kumiho It stopped, Molecular food is worse than smoking and drinking, causes cancer big time, always hated it
This is all cool and everything and can be copied at the home level using the most basic ingredients. A friend of mine did this for his wife just this year - he took a frozen New York Style Cheesecake, froze some peanut butter cubes, and drizzled some chocolate syrup all over the cheesecake and peanut butter cubes. I mean....three ingredients on top of a silicon table cloth which can be purchased on amazon for $50.00. It's a hell of a sight cheaper than dropping almost $1000 at Alinea.
I dont know how someone would pay a thousand dollars just to see this. Theres no doubt its cool but i dont think is honestly worth that much.
Literally incredible 😭🤣🤣🤣
I don't know what this restaurant is or if it has any stars but ive worked in a one star restaurant in sweden and its so much bullshit like this.. even for a one star.. people love it though because its an "experience" and i can totally relate to it
3 Michelin stars I think.
You had too great video quality for 2011
A lot of people wouldn't get this, just like a lot of people wouldn't get a $50,000 stereo system or a $2,000 rifle (not sure how much they go for). For people like me, this level of cuisine is what we live for. So if you're here because you're curious, that's great. But if you start ridiculing our passion, fuck off.
@CHillinchives You guys obviously didn't read the video description.
Are you actually the same Lynn from Masterchef
he is!
I could prove that this food is bullshit. If I scoop some of my crap and spread it on this table, I bet a minority of these foodies would actually compliment its exquisite texture and flavour.
Grant you are the shit!!! lol but im sure you already know that....great job love it
@bugses101 A waste? How come it's a waste?
It's all edible, it's just thinking outside of the box to use the whole table as a canvas to paint a beautiful ode to ingredients, not to just slam them on a plain plate and with so many components the size of the dessert would be tiny, which to your standars would propably then be "That's just one bite for 45$ I wouldn't pay for that"..
I think it's good you wouldn't eat there, 'couse they wouldn't want you there.
ty for posting.
there are people sleeping on sewer grates in most cities and this is what others do with there food?!?!?!?!?
+rick kane
At this point, it's not food, but an edible art. You don't go to this restaurant for the sake of eating, you go there for this sort of performance.
+Mary Rich I volunteer at a soup kitchen and homeless shelter and donate clothing on a regular basis. Unfortunately I do not have the means to 'take in' anybody. I appreciate your intelligent feedback however.
Question : Can you bring the table in a doggy bag if you have some left over dessert ?? Need a big box for sur ..... Next step, dessert plated on guest , be ready guys !!
now thats food artistry!
I wonder if they’ve ever tried serving dessert on something other than the table
the dessert looks nice. but i wonder how they gonna eat it :O
the idea is to make the table look like a painting...and also, the chef is no longer limited to the plate size....I thing it's a great idea actually :b