Watch the Chefs at Alinea Make an Edible Helium Balloon
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To celebrate 15 years of Chicago's Alinea, chef and owner, Grant Achatz created a take-home version of his famous tabletop dessert with Valrhona dark chocolate custard – one of the most photographed dishes in the world of food – and he took to Instagram to show customers how to plate the dessert at home! When faced with the need to pivot Alinea from fine dining to takeout, Chef Achatz was skeptical. But since its ordering system went live, Alinea restaurant has sold about 500 dinners every night
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