What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.
Grant AchatzIt is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
Grant AchatzOver the years, Cรฉline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.
Grant AchatzTo me, every kitchen appliance is useful and nothing's overrated. When I look at my little espresso machine, I don't see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.
Grant Achatz