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Chef Grant Achatz's first restaurant is one of the most ambitious and original in the US. It recently received three Michelin stars for its exquisite, ever-changing dining experience: Achatz retires his culinary masterpieces permanently after three months on the menu. Specialties: An amuse bouche of a dollop of frozen olive oil topped with shaved Parmesan and black pepper, presented on a special plate that holds its temperature at 40 degrees below Celsius.

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Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee