This was a landmark dish in El Bulli’s cuisine as it set a new path for the development of the restaurant’s cuisine from 1994 onwards. La menestra de verduras en texturas (1994) - Textured vegetable panache It is the result of a technical-conceptual investigation in gastronomy that later led to such inventions as warm gelatine, frozen powder, air and spherification, which defined El Bulli’s cuisine in the years to come. White bean foam was the first ever served at El Bulli. It was the search for a texture lighter than mousse, which could also carry stronger flavours, that led to the creation of foams – the key piece of the puzzle being the discovery that they could be prepared using a cream whipper. It is also an example of cocina enmoldada: the preparation is served in a container similar to a champagne glass, which supports its light texture.Įspuma de judías blancas con erizos: la primera espuma (1994) - White bean espuma with sea urchins: the first foam The tomato water ice is the first example of frozen savoury cuisine and there is a new symbiosis between sweet and savoury, overcoming the boundaries previously found between mains and puddings. This plate combines a number of features of El Bulli’s style in the Nineties. Granizado salado de tomate con orégano fresco y manjar blanco (1992) – S avoury tomato water ice with fresh oregano and almond milk pudding A salad garnish is prepared in the kitchen and presented at the table, and the waiter later serves the gazpacho over the garnish. The gazpacho de bogavante is an innovative version of a traditional dish served in a revolutionary way, called sopa emplatada. One of the first methods that marked El Bulli’s style was the adaptation of dishes from traditional cuisine to avant garde. Gazpacho de bogavante (1989) – Lobster gazpacho To celebrate El Bulli’s success, we look back at the 12 iconic dishes that helped define one of the greatest restaurants of all time. Although in 2011 El Bulli closed its doors, Adrià then created the El Bulli Foundation, which continues to teach the gastronomic world about the legacy and learnings of Adrià and his team. Together with a host of fellow Barcelona-based cooks, Adrià curated a special gastronomic experience on the terrace of the Bravo24 restaurant at the W Barcelona, with the likes of Massimo Bottura, Gastón Acurio, Will Guidara, Tetsuya Wakuda, Richard Ekkebus and Andoni Luis Aduriz among the esteemed guests.Īs creator of El Bulli, the only restaurant ever to be awarded the title of The World’s Best Restaurant five times, Adrià has influenced a generation of cooks, including many of the superchefs present at the party. After a special #50BestTalks event to discuss the future of gastronomy with five chef-owners of the list’s past and present No.1 restaurants, a celebratory lunch was hosted by legendary chef Ferran Adrià. The curtains have just been drawn on the 15 th Anniversary party for The World’s 50 Best Restaurants in Barcelona, presented by Miele – and what a celebration.
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