oh yeah i forgot to say, could i get it to go please?

"Excuse me waiter, I didn't order this"

I'd like to see video footage of the customers actually eating the dessert.

Is it just me or those white sauce circles just magically shaped themselves into square shapes?? It's odd I keep looking and it's the same

I have never seen the term "we will get this for the table" taken so literally.

Here after watching the menu

75% presentation, 25% restaurant employees laughing in the kitchen when they peek at the customers trying to figure out how to eat it.

I love how he says "have fun" at the end, which is realy what Achatz's dining is all about!

"Ummmm chef can you stop putting shit on my table and give me a plate!!"

"Sorry. We ran out of plates after your 20 courses."

I ordered chicken.....

I'll just get some Ben & Jerry' at the 7-11

Grant explains it in Lecture 6 of the Science and Cooking series at Harvard. It really has nothing to do with anything he did to the food. It was a unique mistake that the pattern in the plastic table cloth they use for this course just happens to form those corners.

Being the 20th course, they're probably happy to just look at it.

I agree that when you go to Michelin type restaurants, it's not about quantity but quality and an experience for your tastebuds. Desserts are first all about presentation which is an art on itself, but doing these directly on the table provides mostly visual entertainment, getting around it is another matter!

This "dessert" is known for it's element of surprise. They used to drop a bowl of chocolate that would be filled with goodies. When they nonchalantly cracked open the larger pieces at the end, I was like "Ah what's the grand finale?" And I realized the custard everyone started to forget about ... and thought it would be another glaze or sauce, that was poured into the glass, actually turned into a solid during the duration of the presentation and they finished with a creme brulee ending. Culinary theatre - this sure is!

They have a silicone table cloth covering the table and the texture of that silicone makes the liquids turn into different shapes depending on their densities.

this video is great! ill go drive to my local mcdonalds and grab a double cheeseburger and some nuggets

“Are you the head chef” lol i dream to go to this place and meet Grant! So fortunate!

Next level: - The chef climb on top of the table, pulls his pants down and takes a huge dump at the center of table.

This is so about the experience! How much fun would this dessert be? Think back to when you were a child at dessert time, you wanted everything! To me this takes me back to dreams of mountains of ice cream sundaes, candy covered trees, rivers of chocolate, and cotton candy clouds that rained gumdrops and m&m's, but now has evolved with age. Truly creative!!!

Where can i buy the grey silicon mat?

Amazing unbelievable professional top class art work! I cant believe how in sync two people could be to create one beautiful masterpiece!

*Putting food on the table* taken to a whole new level

the answer to the big question!!!: the squares are done by preparing the blanket with special binding essences

I can do that on my dining room table....Hold my beer.

Love how everything has a purpose on this table. You truly couldn't add or take away anything to make it more perfect! Stunning.

This looks incredible.

they left out the bit where they put the plates in front of each guest before smashing them into tiny pieces.

and this is how my toddler makes her plate at the dinner table!

I like how all the square pools of sauce align in the same direction

Uma obra de arte!

I found this fascinating but Is there a video on how to eat this labor intensive dessert?

Every time I watch Alinea plate anything, I LITERALY start to choke up and hold back tears because of the beauty on its own (don't even get me started on the skill involved). However when you know the story behind the head chef, and the health sacrifices he makes in order to make every dish happen it is truly incredible, and tear jerking, to watch these feats of majesty. I have followed this restaurant for a while, and their incredible skill of manipulating simple ingredients is amazingly innovative and the creative mindset of the head chef is a mindset I strive to instill in myself every day. As soon as I am able to afford a trip to Chicago and I am able to get off of work, this is what I will plan my trip around. I look forward to Chicago because of Alinea and the wonderful ideas of Grant Achatz (not to mention the deep dish pizza). Hopefully I will meet this incredible culinary team soon. Best of luck Alinea and GODSPEED!

@kevin42253 Wonderful miracle of thermodynamics, not sure what they put in there but it allows the chocolate to cool faster on the thinner edges as gravity pushes the circular chocolate down.

That is beautiful!

This looks really interesting! I don't think I'd have it more than once, but it seems like a neat experience

howtobasic should work here.. he would be amazing

okay around half way I was thinking ... when can i smudge it all together already?! 😊

This is brilliant, like an abstract work of art created in real time on your table. And you can even eat it!

I think I need a guide to eat a dessert on the table

A question👋🏻. How do you guys eat that?

how do you eat this ? did they decorate on the tablecloth itself ?

This is seriously artwork.

Next concept is licking food of the bottom of the chefs shoes. It will be worthy of another michelin star

I make this every night for my son

@TheKaty37 they actually serve this on the silicone mat so it's very easy to clean they took a whole thing away after we finish

"Can I just have mine in a bowl please??.... with a spoon?.... like a normal person?" FR tho, when the round dots turned into squares... that blew my mind. Then I thought "imagine the MESS on that table when people are done with that"... what a weird way to serve dessert.

I don't care how pretty that looks, I still would have preferred it on a plate.

Sometimes on the search to being 'Out of the Box' or being Creative one can actually go extremely over the top. As much as I enjoyed watching the creation of this art-food, I know I would have been irritated trying to eat it.

Ima gonna come here one day. Oh lord the detail

idk, I had the firey banana dessert thing once. It was pretty frickin neat.

“Chef! We’ve run out of plates!” *chef looks at table and smiles*

half of us are watching this and thinking of 3 letters....

Those that are saying that this is stupid, you obviously haven't been to a Michelin starred restaurant. It's not just about the food, it's about the experience. These chefs are passionate about food and what they do with it.

and how does the light brown sauce just naturally spread into soft square-ish shapes? :O

"Need to whip up dessert in a hurry? Dump a bunch of ingredients on the tale and eat them off the table like an animal you piece of shit"

It looks good but seems like you would waste a lot of it trying to scope it from being smeared all over the table and I wouldn't like a burned creme brule to the point of it being black like that.

So how do i take it to go if im already full 🤔

That looks SO good! !

It's really frustrating me that the comments are saying that they'd prefer it on a plate or that's a mess? The point of Alinea is the experience. That food can transport you to a different place. The point of this dessert is not to have you're classic chocolate lava cake on a plate. Your dessert literally becomes an edible piece of art. Grant has always questioned the notion of "you can't play with your food". Why can't we? Food is there to be enjoyed and like any other profession, he is pushing the boundaries of what "cooking" is

How come that poured chocolate can shaped into square?

Where do I set my drink?

As the stuff that gets poured into the glass cools, it becomes more stable.

I would have loved to see how they ate that

Next time they will start eating on the floor like birds and call it a revolutionary idea, haha.

Roughly, because of the rectangular knitting of the drape. The chocolate has different resistance forces for every direction it flows, which causes it to run faster in certain directions.

I didn't notice that until you said something and now my mind is blown.

How the hell are you supposed to eat all that? Scrape if off the table cloth? It looks sloppy and barbaric.

Ah yes I love to have my food poured and smeared on a table. Next restaurant they'll just dump your shit on the floor "its ART"

A question I posed to my culinary students. Is it ok that they touched the ready to eat food with their bare hands...?

lol makes me just want to clean it...how exactly do you eat this?

Looks tasty, but wtf. Can't they just do this on plates in front of each person?

hey guys! I'm really interested in knowing how to make square dots like those. thanks

lovely...looks great

incredible is the only word that comes to mind.

I must say that I have personally been to the new renovated version of Alienia and it was f###ing amazing I wish I could go back

I wish someone would have sneezed at that table and blown their artwork to smithereens.

Where do i find a torch like that !?

I noticed that the chocolate turns into squares?? They were round at first but they turned into squares!! That is so cool! :)

Having OCD, this would not work for me.

Call me unsophisticated if you want, but this seems unnecessarily outlandish and pretentious. If you have fantastic flavours, you don't need stunts like this.

I would imagine that the table is probably some sort of anti-griddle. Notice that by the time they pour out the custard it is already frozen into a solid state. It is all about the presentation and they do a good job of it.

When the circles turned to squares and they destroyed the frozen mousse is when I peaked

If this is supposed to be art then that's great, but just text me a picture of it to look at later then put all of mine in a bowl so I don't have to lick it off the table like a rabid dog for $500.

I wonder what Gordon Ramsay has to say about this...

do you eat this with a scrapper?

@r3never If you're referring to the San Pellegrino list, Achatz is actually number 6. Heston Blumenthal just edged him out of the top 5. New one comes out in spring, I believe. I wouldn't be surprised to see him edge up into the top 4.

Hilarious..."you're the head chef here aren't you?" ...well, Executive Chef and part owner...so close, I suppose.

they missed the fucking plate

which powder can do that thing??

Good call I was trying to figure that out and it took me a while...

They just threw some blueberries and dumped some cream straight onto the table???? Is this supposed to be art? It doesn't look good, more like someone just dropped the actual meal!! And how much food got wasted in the centre of the table where people couldn't reach??? wtf???

Whatever happened to just sitting down at a restaurant and getting some normal comfort food but cooked to perfection. Jesus fucking Christ.

@kevin42253 it is actually the design of the silicon mat ... it has a square print thingy there which makes the sauce to spread into square shapes .... u can see chef grantz explain this dish at lecture 6 .

This was stunning, so beautiful; the chocolate went from round to square!. Wow!!!. Amazing.

I give Grant huge respect for being one of a small few who stepped out of the typical culinary world filled with simple techniques and lack of creativity to creating a one-of-a-kind experience that has never been done like what was done in the video before. His goal was to create an experience unique to only his restaurant and he achieved it marvelously. To those bashing his creativity is ignorant to how the industry works. This is a tough industry to be known and unique because its filled with too many aspiring chefs who want to be where Grant, as well as many other accomplished chefs, are currently. So, think twice before you try to act like you know better. I'm not trying to sound rude, but it's demeaning to us aspiring chefs when someone bashes a chef's hard work.

i love people on youtube who decided anyone that can't do something has no right to criticize. point is: why the hell would you even want to? never ceases to amaze what people with extreme disposable income are willing to pay for lol.

If this was a painter's work it would actually look very nice and fetch millions I'm sure... Everyone must be mesmerized by the food on the table ( which was clean enough I hope ) but I'm more interested in the art and symmetry of it all...

my first asmr video.. ❤