Forget fast food - this epic lamb feast features 86 individual ingredients arranged delicately across a giant glass platter.
Lamb 86, a colourful creation that looks more like it came from the paintbrush of Paul Klee than a busy restaurant kitchen, is now being served in Chicago's "progressive dining" gem, Alinea.
Chef Grant Achatz's intriguing meal sees samples of flavours ranging from cherry and peach mix alongside ingredients including fava beans and yoghurt, with each component carefully divided on a flat glass tray in individual blue squares.
The tiny portions are presented in scoops, slices, cubes, dollops - or are chopped, powdered and shredded - before being servedwith tender slices of lamb.
Achatz, who is seen as a pioneer of molecular gastronomy, is known for serving challenging 18-course tasting menus to a maximum of just 64 diners in one sitting at the restaurant.
The award-winning Alinea was given three Michelin stars both this year and last year - the only restaurant in Chicago to receive the triple honour.
Watch the effort that goes into the dish, below:
Does Lamb 86 look appealing to you? Have you ever eaten in Alinea? Let us know on Twitter or in the comments section below.
Words: Anna Pollitt. Pictures: YouTube
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