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.

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

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

I wanna see the video when you ACTUALLY ate it!

The chocolate became a square shape :O

This is some serious shit right here. My mind would explode during that.

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

looks really nice, but I would like to see how you eat this... and how much of it stays on the table...

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. 🗣🖤🐏🌹👨‍🍳

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 :-) :-) :-)

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

A visionary! Truly amazing artist and chef! Anyone notice how the chocolate sauce turned to squares?? #mindblown

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

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.

you go to a place like this for an experience, not just dinner. too many haters in these comments

Lynn, one of the best MasterChef contestants...

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.

Love the artistic way it drips from the bowl

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.

And they give you drinking water bowls on the floor.....so fancy!

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?

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.

As pretty as it looks, I really would have much preferred it on a plate

Short sleeves are a must for this course. Very interesting. Thanks for posting. Was it delicious?

Thank you so much for posting this! Chef at "Juvia", Miami beach

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.

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!

I don't care if it's a scam or not, this place is on my bucket list.

So this is why you’re so good at plating.

This isnt so much of cooking this is art

its a piece of art ... lol ... its well thought out and different ... i love it

Can I order it to go?

so who wants to go grab a big mac after dinner?

I just saved myself $500

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 :)

now thats food artistry!

ty for posting.

Excellent camera work.

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

who got ASMR tingles by watching this?

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.

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.

Grant you are the shit!!! lol but im sure you already know that....great job love it

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.

That asmr sound 🥰

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...

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.

Do the chocolate and cream components solidify on the table? If not, I can imagine that eating that dessert could be very messy.

how did he pour the milk chocolate so it spread in a square shape??

So then how do you eat it?

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.

is there a video how they eat it?

Literally incredible 😭🤣🤣🤣

do they do this in all sources or just dessert?

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.

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?

Fantastico

Is all of the food there served on the tablecloth?

So are you supposed to scrape it off the table to eat it?

Asmr is off the chart

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.

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.

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.

How did they get the milk chocolate to form square shapes?

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 😠 🤔 ⭐️

how are the square done!

its art.. its a show

I wish you could upload your plating techniques on your channel

how do you eat that?

In my country we call this "scamming idiots"

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'...

Muito bom ! Gostei muito !

so how do we eat it

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

How much do these waiters make?

Customers are gonna lick the table surface?

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?

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.

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?'

agreed. people who complain are just as pretentious because they lack the respect for food that is created with different textures and tastes to experience.

Are they supposed to lick the table cloth or what??

@bugses101 so whats the proper way to eat food then?

Grandee

Chocolate turns squares cool😎

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

nice!

Looks delish. So how much is it?

@CHillinchives You guys obviously didn't read the video description.

Remember PT Barnum.

WHATS THE TABLE CLOTH THEY ARE USING?

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

wanna try :)

They give you a spoon and fork, and you literally eat off the table. It's quite fun.

how do the circles of chocolate turn square???

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.

@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.

I wonder if they’ve ever tried serving dessert on something other than the table

Post how to eat dessert at Alinea.

Interesting ..