Vom Michelin wurde das Restaurant mit drei Sternen ausgezeichnet. The use of sodium alginate in the spherification process opened the doors to a dozen new texturising products. The appearance of such dishes as pollo al curry (chicken curry), arroz a la cubana (Cuban-style white rice) and espinacas a la catalana (Catalan-style spinach) had little in common with the classics. Inspired by El Bulli? From 2003, El Bulli created a number of dishes inspired by nature, such as tierra (earth), nieve (snow) and deshielo (thaw). In 1995, a number of traditional recipes made their debut on El Bulli’s menu, while being revolutionised in the process. It is a clear example of one of the defining features of El Bulli cuisine: multi-sensoriality. Taste is the sense that most comes into play in the world of cuisine, but the importance of the other four for sensory stimulation has often been overlooked. 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. Kult-Restaurant "El Bulli" Zum Abschied noch mal 50 Gänge Er hat es richtig krachen lassen. Nun wandelt der Katalane die kreative Oase in eine Stiftung um. © Deutsche Medien-Manufaktur GmbH & Co. KG. All images: El BulliThe curtains have just been drawn on the 15th Anniversary party for The World’s 50 Best Restaurants in Barcelona, presented by Miele – and what a celebration. 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. 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. New parameters were added with the introduction of the ‘sixth sense’ in El Bulli‘s cuisine. 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. Caviar sférico de melón (2003) – Spherical melon caviar. essen & trinken Newsletter - kostenlos anmelden. El plato de las especias (1996) – The spice dish. La menestra de verduras en texturas (1994) - Textured vegetable panache. Granizado salado de tomate con orégano fresco y manjar blanco (1992) – Savoury tomato water ice with fresh oregano and almond milk pudding. Mit seinem Restaurant el Bulli hat Ferran Adrià alles erreicht, was ein Koch erreichen kann. The names of these are revealed to the diner, but not their order: this is how the idea of play made its entrance into El Bulli’s cuisine. This plate combines a number of features of El Bulli’s style in the Nineties. Es wird gelacht, gestritten und vor allem viel getüftelt - Gereon Wetzels Film EL BULLI – COOKING IN PROGRESS schaut hinter die Kulissen der Legende el Bulli. Es ist einfach: Suche, Klicke, Finde! 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. El Bulli is undoubtedly the most controversial and experimental restaurant in the world that receives up to 1,000,000 reservation requests a year, where only 8,000 lucky ones get a table.. Ferran Adrià – the chef who earned El Bulli it's worldwide fame is one of the most famous people in Spain and has been acclaimed to be the best chef in the world. It wasn’t only about pleasure of the senses, but also intellectual appreciation of the dish. Espuma de judías blancas con erizos: la primera espuma (1994) - White bean espuma with sea urchins: the first foam. The huevo de codorniz caramelizado consists of a poached quail’s egg caramelised through a special technique developed in 1996, which creates a crunchy bite with a liquid centre. A green apple jelly serves as ‘support’ for twelve spices and aromatic herbs. Watch this video on the 15th Anniversary of The World’s 50 Best Restaurants, featuring some of the key moments of the last decade and a half: Follow us on Facebook, Twitter, Instagram and YouTube for highlights from our 15th Anniversary celebrations, presented by Miele. One of the first methods that marked El Bulli’s style was the adaptation of dishes from traditional cuisine to avant garde. Ferran Adria gilt als innovativster Koch der Welt. 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. Adrià may be its best-known name, but El Bulli wasn’t a solo project. In ihrem Film EL BULLI – COOKING IN PROGRESS zeigen sie intime Einsichten in die Arbeitsweisen von Ferran Adrià. This technique characterised El Bulli’s cuisine in later years, and the caviar sférico de melón is one of its most emblematic snacks. Wir haben den Film zum Abschied gesehen und mit Ferran Adrià sowie dem Regisseur Gereon Wetzel gesprochen. As 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. A salad garnish is prepared in the kitchen and presented at the table, and the waiter later serves the gazpacho over the garnish. Pistacho-LYO con consomé gelé de trufa negra y aire de mandarina (2005) – Pistachio-LYO with black truffle jellied consommé and mandarin air. El Bulli gebraucht und günstig kaufen. Ferran Adrià joined the staff in 1984, and was put in sole charge of the kitchen in 1987. Er zeigt, wie sich Disziplin und Genialität ergänzen und dass auch die Küchengötter im el Bulli (fast) ganz normale Menschen sind. Finde El Bulli auf eBay, Amazon, Quoka. It was soon recognised that they formed part of a new style, which was subsequently called natura (nature). Er hat als erster mit Sticktstoff gekocht und Zutaten mittels Sphärifikation in kleine Kugeln zerlegt. 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. Nun wandelt der Katalane die kreative Oase in eine Stiftung um. This is the story of El Bulli restaurant and its chef, Ferran Adrià. White bean foam was the first ever served at El Bulli. Basic spherification is the controlled jellifying process of a liquid mixed with alginate that, upon contact with calcium salts, produces spheres of different textures and consistencies. 5 min read. Sopa de guisantes 60º/4º (1999) – Pea soup 60º/4º. Gazpacho de bogavante (1989) – Lobster gazpacho. Interview mit Gereon Wetzel, Anna Ginesti Rosell und Ingo Fliess. Some of the latest developments in contemporary cuisine were made possible by the dialogue between science and gastronomy, mediated by the food industry. Das El Bulli liegt im Nordosten von Spanien in Cala Montjoy in Rosas in der Provinz Gerona (Katalonien) etwa 200 Kilometer von Barcelona entfernt, untergebracht in einem alten Landhaus. The espuma de humo is a small glass filled with smoked water foam and served with oil, salt and croutons. Due to its subjective character, minimalism is perhaps the most difficult style to define. 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.