Adios Ferran...adios El Bulli....
A food post wasn't on my mind today, well, unless Monchéri could be considered as some kind of food but I just learned the news today that Ferran Adrìa, possibly one of the best chefs in the world and the father of what he calls "creative avant-garde" in the gastronomy sphere is going to take a break for at least 2 years and.... might not return...
Well too bad...I will never be able to taste his very unique cuisine. Adrìa says he needs a break as he finds it really hard to work 15 hours a day and still be creative....fair enough. He broke the news at the Madrid Fusion conference yesterday, also confessing he contemplated other projects, among them, academic research for Harvard...
I feel a bit frustrated but the man is right, like he said, "even the Rolling Stones don't tour all the time now. This is an opportunity to be self-critical rather than going round saying I'm the best." Very well said !
Here are photos of his fabulous creative food which thanks to Internet, we can still enjoy virtually
Well too bad...I will never be able to taste his very unique cuisine. Adrìa says he needs a break as he finds it really hard to work 15 hours a day and still be creative....fair enough. He broke the news at the Madrid Fusion conference yesterday, also confessing he contemplated other projects, among them, academic research for Harvard...
I feel a bit frustrated but the man is right, like he said, "even the Rolling Stones don't tour all the time now. This is an opportunity to be self-critical rather than going round saying I'm the best." Very well said !
Here are photos of his fabulous creative food which thanks to Internet, we can still enjoy virtually
couscous with cauliflowerphoto credit Francesc Guillamet
A very amusing homage to Spanish artist Tapièsphoto credit Francesc Guillamet
quince paste of red fruit with curdphoto credit Francesc Guillamet
frozen air of parmesano with muesliphoto credit Francesc Guillamet
mango and vanilla ice cream rollphoto credit Francesc Guillamet
Going to El Bulli is a culinary experience I will miss, believe me. I've been procrastinating picking up the phone to make a reservation for an improbable date in the far future. Monchéri never agreed on spending approximatively 200 € per head in a restaurant. I saw it more as a culinary adventure, something you do once in your life. I guess, one needs to be a foodie to understand this !
pics by Francesc Guillamet, exclusive photographer for El Bulli
pics by Francesc Guillamet, exclusive photographer for El Bulli
Comments
I know just a little about announcing taking time off. For me it didn't seem to last too long!
Catherine xx
Just saw the article in the NY Times which suggests that he'll be back. So let's go when he returns! Until then there are still so many amazing places to go in your neighborhood.
Cheers,
David
http://www.globalaroundtown.blogspot.com
A feast in all respects .. .
Jjj
Did you watch his documentary on TVE1 last December? It was brilliant!
I suddenly feel very hungry!!!
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Barca Bob
ON aurait pu y aller toutes les 2 car " MON chéri " n'a pas du tout envie de vivre l'expérience de la cuisine culinaire. POur moi, je ne vois pas le prix, je vois cela comme une nouvelle expérience et un nouveau voyage. J'adore avoir le sentiment quand je vois quelque chose dans un magazine , à la télé de savoir ce que c'est , de l'avoir vu , de l'avoir gouté ...
J'ai entendu qu'il fermait pour 2 ans mais qu'il allait réouvrir , je crois qu'il y a peut être encore du marketing là dessous , el Bulli est un grand Mégalo ...
PS : j'ai reçu ta carte, elle est magnifique !Merci beaucoup du plus profond de mon coeur