As I mentioned before, the series Chef’s Table is not your run-of-the-mill cooking series.
I just finished watching the series on NetFlix. Many of the restaurants in the series are Michelin star or at the very least, way above average. Some are destinations in that they are in very remote locations. They all take food to a whole other level. It’s a total experience for the senses. They are among the 50 best in the world. If you love food then prepare to be inspired!
I loved all the shows but I think my favourite was the one which appeared the most artistic – that of Alinea Restaurant in Chicago.
Chef and Restaurateur Grant Achatz is more than another rock star chef; he’s a true artist.
The opening scene shows him staring at an abstract art painting and appreciating what he sees. He tries to incorporate art into his food while retaining the integrity of the taste and overall dining experience. He offers something unique. You’ve got to appreciate that.
Alinea is a three-Michelin-star restaurant.
If you’ve never eaten at Alinea – where diners must purchase a ticket in advance rather than pay on the day – you may have a long wait: every meal for the rest of the year (apart from New Year’s Eve) is sold out.
Alinea’s tasting menu costs diners between $210 and $295 per person, depending upon availability and demand and excluding beverages.
“There is a difference between dining and eating. Dining is an art. When you eat to get most out of your meal, to please the palate, just as well as to satiate the appetite, that,my friend, is dining.” – Yuan Mei
*What is Huitlacoche?. Pronounced whee-tla-KO-cheh, huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.
Your guide to Michelin Star Restaurants around the Globe: