For food lovers around the world, it’s a shock: The Spaniard Ferran Adrià, has been celebrated for years as the best cook on the planet, takes a creative break.
He will close his restaurant “El Bulli” at the Costa Brava from 2012 on for two years and do not serve meals more. Cold, the kitchen will not be there yet, because to be the inventor of the airy foam food from the trap in the “Bulli” working on new creations. After the surprising announcement of the 47-year-olds on the Eating-convention “Madrid Fusión” was on Wednesday but the question in the room: Is this a retreat in installments, or rather the beginning of a new cooking revolution?
Adrià admitted candidly that he has thought about quitting. At first I wanted to make 2012 with particular conclusion. I work 15 hours a day to 333 days a year. And that would last 25 years. “He finally think of his family, added the three-star chef. “I too have the right to a normal life.” Then, however, was clear to him that it bears a great responsibility towards the world of gastronomy and his loyal team could not let them down. What is certain is that in the “Bulli” nothing will be as before. “We will serve dinner again in 2014, but in what form, is still not clear.” Perhaps there would be only a very few places in the restaurant.
Already come into the restaurant in the small bay of Roses Montjoi in the north of Barcelona just a few to benefit from foods such as hazelnut oil-soaked Champignonhüte, ragout of new almonds, tomato sorbet or frozen parmesan air with muesli. Receives two million requests, “El Bulli” annually, but only about 8,000 guests earn one of just 50 tables in the restaurant, which has already been elected four times by the British journal “Restaurant Magazine” the best gourmet temple in the world. The menu will cost around 250 euros – without wine.
The restaurant, whose cuisine is reminiscent of a chemistry laboratory, long open only six months a year. Of 15 June and 20 December is running the 2010 season. The rest of the time spent by “alchemist” Adrià order to invent new dishes. The restaurant was opened in 1962 by a German couple. Back then it was really not much more than a beach bar which was frequented by swimmers and divers. “El Bulli” is called so because the couple named his bulldog so. The team took it to Adrià 1984th
Whither the gastronomic journey of self-taught Adrià now is, is uncertain. The Catalan has hinted that he would like to spend some months in China. Some time ago he had declared that the next revolution would cook from Asia, probably from Japan. At that time he also announced, “the technical” excesses of which he himself helped shape Avantgardküche conclusion must be made. “I want to explore new frontiers,” he said. That he could lose in search of culinary inspiration perhaps his three Michelin stars, he care less: “I have received in my life, more awards than I could ever have dreamed.”
No comments:
Post a Comment