Tag Archives: Ferran Adrià
Plating consomme

Melón con jamón 2005

(Part 1 is here.) I have never eaten at el Bulli. My request for a table during the 2009 season was met with a response of, “The demand that we have received at the first moment has again surpassed our limited possibilities for one season and we regret not to be able to full fill […]

Read more

A tribute to el Bulli at Atelier

In the middle of service, there was a brief moment of panic. The fifth course, a simple mix of raw rhubarb, brown sugar and black pepper, had just been served to the first two tables. But somewhere between the kitchen and the servers, there was a miscommunication: the dish had been portioned out one per […]

Read more
Melon balls

Behind the scenes at Atelier’s el Bulli tribute dinner

I’m just back from Ottawa, where I was lucky enough to be able to take part in Atelier Restaurant’s el Bulli tribute dinner, where 20 courses of food prepared using Ferran Adrià’s recipes were served to 20 lucky guests. I wasn’t one of those guests, though; this time, I had hands-on involvement in the kitchen. […]

Read more

The torch passes

I would be remiss in allowing to pass unremarked the end of the famous elBulli in its incarnation as a restaurant: its final service was this past Saturday night. Although I sadly never had the opportunity to dine at the restaurant, which was ranked number 1 in the world for 5 of the past 10 […]

Read more
Shiitake Air

The lightest foam you’ll ever taste

When it comes to foams, the lightest style you’re likely to come across is known, very appropriately, as an “air.” This is another Ferran Adrià invention, and although he makes a strong distinction between “foams” and “airs” (I remember watching him correct his interpreter on this point at an event in Toronto a couple of […]

Read more
Apple Foam

Cold foams from a siphon

Although there are many culinary preparations that fall into the category of foam, when you say the word “foam” today, especially in the context of avant-garde cooking, what often comes to mind is a piece of equipment: the whipped cream siphon. The idea of using a siphon to make foams other than whipped cream is […]

Read more