Today, the techniques Adrià invented are used in kitchens around the world. 'When you introduce it to the mouth, it is beyond magical,' said Andrés.

The result looks more like art or a piece of jewelry than a snack. To help make his point, Adrià whipped up an impromptu 'simple snack': caramelized olive oil. At the end, we have these bubbles inside the bread, because it's science.' Dishes 'Beyond Magical'Īdrià believes that the problem is not that he is misunderstood, but that new things will always be difficult for the average person to understand. No one will ever dare to say that this is scientific, but this is all about science. 'Here we have this very artisan bread,' he said. The method uses syringes, liquid nitrogen, and various chemical compounds to change the very essence of food.Īdrià refutes that notion. Those lucky enough to secure a table are treated to a four-hour, 32-course meal that tastes and looks like no other.Īdrià cooks using the process of molecular gastronomy, the marriage of chemistry and cooking that Adrià himself created. For culinary connoisseurs, a trip to elBulli is the ultimate pilgrimage, one chronicled in his new book 'A Day at elBulli' (Phaidon Press).Įvery year, the restaurant receives nearly 2 million requests for reservations.

This has made him one of the most celebrated chefs in the world, and one of the most controversial.Ībout two hours north of Barcelona, Adrià's restaurant elBulli sits on the edge of a cliff. Ferran Adrià has invented an entirely new way to cook - creating foams, gelatins, and frozen air to make cutting edge cuisine. 10, 2008— - He has been called the 'Salvador Dali of the Kitchen,' and after taking a quick look at the food he creates, it's easy to see why.

Ferran adrià a day at elbulli