It is important to note that this does not imply following the concept of local-regional foods (e.g. 'grocal'), but rather a practice concerned with 'connecting' to the origin of what we eat. This allows AO& to cook with a strong sense for the food, using it with respect and forwarding it with the best intentions, 'righteous' to the guests of their dinners. So the meals in NYC are composed of a mixture of ingredients: salt from Altaussee, meat from upstate New York or lemons from California for example.
An eleven course menu started with a simple glass of original NYC-water, followed by a light soup, then becoming heavier and saltier. The pictures below take you through some of the courses and show glimpses of how AO& works 'hand-on' to prepare the single courses.
Even the microscopic leftovers made painters blush.