Ferran Adria speaks!

"MANY know about El Bulli but few have ever been there!"
So says Ferran Adria, the 3 Michelin star Chef who now wants to take a working sabbatical for some two years before transforming El Bulli into a think-tank in 2014. Why? To push the boundaries of his cuisine and to look for new challenges. His avant garde cuisine has been labelled Molecular Gastronomy by many but today he told me just after I saw the documentary, directed by his brother Alberto, called "A Day in El Bulli" 
"Do you see technology in my kitchen or do you see the artisanal touch?" I did see some technology, namely the Calcium Chloride water baths and liquid hydrogen to freeze the foie gras shavings, as well as the freeze drying of strawberries. However, I also saw the love and artisanal touch that is put into his cuisine, and get this, guests feast on 35 courses!!!
Only open for dinner with 40 chefs and 25 other staff including waiters and waitresses serving 50 guests, Ferran confides, "We don’t make money…"
"People think I have a Ferrari waiting by the door and I am never at my restaurant." 
Ferran said emphatically waving his hands expressively,"I am at El Bulli when it is open 160 days a year!"
He endeared himself to me when he explained how he deals with pretentious people and chefs who think they know everything.
I tell them, " You know a lot…and then I ask them: Do you know the 4 main dishes they like to eat in the Ukraine? After that I ask: What do they eat in Greenland? "
He smiled cheekily and said, "After that they realise they do not know so much."
Ferran emphasized, "There is NO absolute truth!"
Clearly, not only a great chef but a man of deep passion and strong views!
Incidentally El Bulli is near the French border in the Costa Brava, 2 hours by car form Barcelona.

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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