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The Balloon

In Molecular Gastronomy by IrwinLeave a Comment

If we are talking about the most unusual recipe that is based on the molecular gastronomy style of cooking, the dishes created by Grant Achatz, head chef and co-owner of Alinea in Chicago and his team should definitely be mentioned. Long regarded as one of the best avant-garde cuisine chefs globally, Achatz graduated from the Culinary Institute of America and worked at Thomas Keller’s The French Laundry, where he rises up to the position of sous chef before leaving to become the executive chef of Trio at Evanston, Illinois, and then opening up his first restaurant, Alinea, in 2005, which is currently ranked 15th globally. Achatz also owns two other restaurants, Next and Roister, and an experimental bar, Aviary. The dish that is the standout from his 20-course menu is probably the balloon, created by Alinea executive chef Mike Bagale. Probably the first ever legitimately floating food ever created, the balloon is made out of green apple toffee that is inflated with helium, and tied down using a string made out of dehydrated green apples, and weighed down using a …

IrwinThe Balloon