How did Grant Achatz use aromatic pillows in dishes at Alinea?

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At his restaurant Alinea in Chicago, chef Grant Achatz utilized aromatic pillows as part of his innovative approach to molecular gastronomy. These pillows were designed to serve as a base upon which dishes were nestled, enhancing the dining experience by engaging the sense of smell alongside taste.1

By incorporating these aromatic elements, Achatz aimed to create an immersive, multisensory environment that complemented his progressive American menu and his technique of flavor bouncing—a method of pairing a focal ingredient with supporting components that harmonize with both the main ingredient and each other.12