How Restaurant Dessert Menus Shaped Our Sweet Tooth
EATER
OCTOBER 17, 2023
2010: When desserts were fancy In 2010, Alinea chef Grant Achatz redefined what a dessert could be by simply forgoing the plate. Chef Massimo Bottura’s iconic broken lemon tart — inspired by an actual broken tart — requires both a thermal mixer and a Pacojet (a special ice cream machine that costs upwards of $8,000) to prepare.
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