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Chef Grant Achatz plates a final course directly on a food-grade silicone tablecloth–…

It was only released this year but the clear pumpkin pie at Alinea became an instant icon, videos and images of the dessert went viral and everyone wondered just how it’s done.

Wild presentation idea to serve a salad still growing in its mud right at the centre of the table. Here’s a video for more on this one.

Grant Achatz’s food can be hard to describe. When fine dining meets whimsy, people aren’t sure what box to put it in. Perhaps that’s the problem in the first place — labels are restrictive. “We describe our cusine as progressive American because basically we are trying to think forward. We are trying to use all the tools available to the modern chef and create an experience that is evocative. Something that tells a story and people are willing to sit there for four hours and enjoy.”

From desserts plated directly on the table to the mastery of ingredients in dishes such as Lamb 86 and the pure delicious blast of creations like potato parmesan explosion, these are some of our favourite creation from the chef.

Achatz’s forward-thinking includes thinking beyond the plate and serving unexpected dishes such as an edible balloon. Learn more about his philosophy, and see some of Achatz’s “progressive American” dishes in the clip below.

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Achatz loves to play with familiar and nostalgia in his dishes, perhaps some of the most powerful flavouring around, and Peanut Butter and Jelly deconstructed is a great example of this.

RT @FineDiningLover: Noma created a celeriac shawarma for vegetable season https://t.co/zduJkmeKAT https://t.co/nHublVBcV1

The apple balloons are delicious and lots of fun. This is because these apple flavoured, edible balloons are filled with helium.

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A dish that truly shows the lengths the chef and his crew are willing to go to in delivering delicious flavours in surprising ways. A dish of lamb, cooked three ways, served with 86 accompanying flavours that each pair with the lamb.

An interview with Grant Achatz, one of the jury members for the upcoming S.Pellegrino Y…

You are in Home > Blog > Food & Drinks > 7 Iconic Dishes from Grant Achatz

A single grape, still on its stem, dipped in peanut puree and wrapped inside a fluffy brioche.

His creative brand of modern gastronomy has produced some of the most talked about dishes of the last 10 years and with this in mind we wanted to look back at some of the chef’s most iconic creations.

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Grant Achatz, Alinea Chef, Discusses His Cuisine Being Misunderstood (VIDEO)

Grant Achatz reflects on ten years of Alinea, his future plans for the restaurant and w…

“I think the cuisine we do here at Alinea is oftentimes misunderstood,” says chef Grant Achatz. “It’s not about being buttoned up in a tight tie and sitting upright with great posture. It’s about kicking back and remembering your childhood and laughing with your dining companions and having fun.”

This is one of Achatz’s signature dish and something he also served at his Trio restaurant before Alinea even opened. It’s a ravioli packed with truffle sauce that’s so intense it sends shivers down the spine.

Perhaps one of Achatz’s most iconic dishes, it’s gone through a number of iterations and is now created to music on specifically designed artistic canvases. Still one of the most impressive plating styles ever.

Grant Achatz is one of the world’s most exciting chefs and his Alinea restaurant in Chicago is one of the most influential restaurants in America right now.

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