Enzian and Wine on the Way presented a special showing of El Bulli: Cooking in Progress, a documentary about Ferran Adria and his Restaurant El Bulli which closed its doors last summer. The screening was followed by simulating El Bulli creations by the chefs at Eden Bar.
For those unfamiliar with Ferran Adria allow me to present a brief introduction of the superstar of haute cuisine. Ferran Adria is a Spanish Chef who merged a scientific laboratory and his kitchen to create dishes like culinary foam; liquid ravioli; caviar made from olive oil; parmesan snow etc. setting molecular gastronomy trends in restaurant kitchens worldwide.
He considers his cuisine deconstrucvist. Quoting Chef Ferran Adria himself “his goal is to provide unexpected contrasts of flavor, temperature, and texture. Nothing is what it seems. The idea is to provoke, surprise, and delight the diner. The ideal customer doesn’t come to El Bulli to eat but to have any experience.”
Located on Spain’s Costa Brava, this Michelin 3-star restaurant El Bulli has often been described as the best restaurant in the world. El Bulli was only open for six months of the year. Chef spent rest of the remaining six months perfecting his recipes in his workshop El Taller in Barcelona. 50 lucky diners each night experienced a 34 course gourmet meal created by Chef Adria and his team of 42 chefs.
Anthony Bourdain’s Photo Homage
Without further adieu, let’s look at what the Chefs at Eden bar created as a tribute to El Bulli. Hat’s off to the Chefs for such a spectacular effort.
I had plans to travel to Spain this Summer to visit El Bulli. Sigh, Guess will have to take another trip in 2014 when they open their doors as a creative center.