What is the future of cuisine and our dining experience?
We have been gripped for centuries with passed-down notions of what food combinations work. Savoury never mixes with the sweet. Cold dishes come before hot ones. The dining experience ends with the sweet dessert.
But in Spain, those notions are being thrown out the window and the old boundaries of what and how we eat are being pushed into a whole new realm. Spain’s revolutionary cuisine is leaving France and the rest of the world behind. It’s goodbye to nouvelle cuisine and hello to Spanish fusion.
Well renowned Spanish chef Ferran Adria has been leading the way for over 20 years. In his restaurant El Bulli on the Costa Brave in Spain, Ferran Adria spends his time experimenting with unexpected food tastes and combinations that leave you astonished by the new possibilities of cuisine. Here savoury becomes sweet, hot becomes cold, and the dining experience becomes a whole new thing entirely. Ferran’s team throw out classic kitchen conventions and uses tools that are more at home in a science lab or operating theatre. His food is all about shocking your palette and surprising your senses. On the menu you can expect to see dishes like caramel vol au vent, micro angel hair pasta, rockmelon caviar, margarita with air of salt, pina colada with disintegrating marshmallow, cheesy popcorn, black olive oreo with double cream, and spicy baguette.
Ferran’s cuisine is innovative, provocative, and full of humour. And even though we’re not going to see these dishes on our humble dinner tables, they do inspire us to examine and challenge our age old eating habits.
In early 2010 Ferran announced that he was closing the restaurant in 2012 and reopening as a gastronomic school and think-tank. News on reservations for 2011 will be announced on their website in December 2010.
El Bulli Restaurant
Cala Montjoi, ap.30
Tel: +34 972 150457