February 22 2010
February 22 2010
Last week Spanish culinary wizard, Ferran Adrià announced he will be closing his world famous restaurant El Bulli, due to the massive monetary loss it was incurring and instead be opening a culinary institute for ‘kicking around ideas and experimenting.’ ElBulli is considered to be the worlds greatest restaurant. Chefs from around the world jump at the chance to work under the great Ferran. Diners need to book a year in advance and the waiting list for reservations has been at 3000 for one of twelve tables.
What makes ElBulli so special is its desire to immerse the diner in a total experience. The kitchen is a laboratory for innovation where chefs work at creating and developing dishes that provoke, surprise and delight the diner– a “cappuccino” of guacamole, liquid ravioli: caviar made from Olive oil that is pure liquid; pine cone mousse; ravioli of cuttlefish wrapped around coconut milk; and Parmesan snow. Nothing is what it seems. Even utensils and tableware are specifically designed and produced for each dish.
Clockwise from top: Mojito sticks, a liquid olive, Edible flower carpaccio, Coral
chocolate with raspberry powder
The restaurant will close for good in December 2011. With Ferran already referred to as the Dean, the ElBulli academy or school seems the perfect progression for an ElBulli brand that espouses creativity and experimenting at its heart. One can imagine a kind of Bauhaus for cuisine, hopefully with the odd meal still served every now again.
