{"id":18296,"date":"2014-09-04T15:34:54","date_gmt":"2014-09-04T13:34:54","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=18296"},"modified":"2014-09-04T16:11:55","modified_gmt":"2014-09-04T14:11:55","slug":"dinner-grant-achatz-feast-senses","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/dinner-grant-achatz-feast-senses\/","title":{"rendered":"Dinner at Grant Achatz; a feast for all senses"},"content":{"rendered":"

Chef Grant Achatz of restaurant Alinea<\/a> is only 30 years old and no. 9 on ‘The World’s 50 Best Restaurants\u2019 by San Pellegrino. As all his European colleagues particularly create a feast on the plate, this chef creates a complete show with the whole experience but in an understated, un-American way. Marjolein van Spronsen experienced it and concludes in her blog; \u201cThis is in the restaurant world, “Think different, Act different\u2019, a rollercoaster ride from three hours that gives you a \u2018dazzling experience’ of tastes and experiences\u201d.<\/p>\n

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Because we had posted videos of his dishes on horecatrends before, such as his dish ‘lamb 86<\/a>‘ and the ‘apple helium balloon<\/a>\u2019, I was so curious to see Alinea with my own eyes, that Chicago had to be a stop on our trip to California! In addition, I had read that this young chef, who started Alinea in 2005, was hit by a form of tongue cancer in 2007, for which he was treated with very heavy chemo. He underwent chemo at his own request because he didn\u2019t want to risk losing his taste. A choice which I can imagine, because I was personally hit with the same form of cancer recently and didn\u2019t have that choice anymore. Losing my taste on the left side of my tongue is seriously annoying.<\/p>\n

However, to my relief, I did get a little used to it, I am more right-oriented in my mouth while eating and the ‘look and feel’ of ingredients remain a feast. Grant Achatz also indicates that this period has inspired him to experiment with the effect of different senses on food. This has definitely become a large part of his current style.<\/p>\n

Restaurant Alinea<\/h3>\n

The restaurant is located just outside of downtown Chicago and isn\u2019t in a remarkable building.
\nYou enter through a dark hallway, so you’re already a bit disoriented, followed by a short look in the kitchen and then you\u2019re directed to your table where some ‘amuses from the sea\u2019 were already waiting for us, on a big block of ice. The environment is held delicately simple, it happens on and around the table! There was no linen on the table and remarkably above the table hung a piece of rhubarb as the only decoration. It is clear that all the guests arrive at a reserved time to experience the same kind of attention. When we entered at 19:30, a couple of guests were already experiencing their desserts. And around 21:00 new guests arrived at these tables.<\/p>\n

Feast for the senses<\/h3>\n

What a feast for the senses, fabulous food, lovely small portions and with every course something happened! For example, we got a newspaper on the table with a request to spread as tablecloth. Following we got three sauces, honey mustard, remoulade and a hot sauce and a large \u2018frying scoop\u2019 containing his version of \u2018fish & chips\u2019, but with deep-fried soft shell crab, ochra and curled strips of potato.<\/p>\n

Some examples of dishes;<\/h3>\n