Grant Achatz

1 article

An 'apple balloon' dish, a floating sphere of edible apple flavor and invert sugar, presented at Chicago's Alinea restaurant.

What Is Molecular Gastronomy and Its Scientific Principles in Fine Dining?

At Chicago's Alinea, chef Grant Achatz created an 'apple balloon' dish where edible food, specifically apple flavor and invert sugar, floated in the air, demonstrating unexpected possibilities when sc

Lucia Ferraro·September 11, 2026