crème brûlée, truffle explosion, hot potato, cold potato, edible balloons, etc. all form part of what i call the transformative-cuisine-culture; grandly executed by grant achatz, chef and owner at alinea in chicago; having received it’s 3-star rating for the second year after opening a mere 7 years ago amongst numerous other accolades. his presentations are beautiful enough to invoke a sense of guilt as one uncovers the layered tastes disguised within. i always believed a certain predictability flows from combining tastes and flavours, but i am after all an engineering drop-out so the science of it is beyond me…