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At a culinary event in Spain this week, chef Grant Achatz announced plans to revamp his Michelin-starred Chicago restaurant Alinea with different layers of sensory experiences that may include making music an ‘ingredient’ and moving diners from one space to another throughout their meal.
Achatz played with different ideas out loud at San Sebastian Gastronomika, an annual gathering of culinary minds that explores gastronomy as a high art.
Alinea is Achatz’s first restaurant and was named the sixth best restaurant in the world by Restaurant magazine for 2011.
At the conference, Achatz said the restaurant overhaul may include a cellist or musician emerging on scene to play a single note or a full piece, reported food blog Eater.com, who was in attendance.
Achatz wouldn’t be the first fine dining chef to pair music and food. His colleague Andoni Luis Aduriz, a fellow alumni of the legendary and now shuttered restaurant El Bulli in Spain, launched an innovative dining experience he called Mugaritz BSO this spring, a restaurant soundtrack that spanned Ethiopia and Peru and took three years to create.
The commissioning artist, Felipe Ugarte, is known for playing an old traditional Basque instrument called the Txalaparta made of wood and played with batons.
Each track was composed after studying the history, techniques, ingredients and "philosophy" of every dish.
Achatz is also toying with the idea of moving diners from one space to another between courses, with different design elements like lighting and aroma accompanying each dish.
His reasons for switching up his restaurant concept? To move beyond just the food itself, Eater reports, and pave the way for a new generation of fine dining that adds multiple layers to the dining experience.
Achatz’s other restaurant Next, for instance, is a pop-up concept that reinvents itself every three months with a different culinary theme. Currently, the theme is ‘Childhood.’
(Relaxnews)

For more information about the restaurant Alinea visit:  www.alinea-restaurant.com/index.html

Publié le 01.12.2011