El Bulli 1846
Ferran Adrià, considered one of the best chefs in the world, wants to reinvent the world of gastronomy. In the street Cala Montjoi in Roses on the Costa Brava, where the best restaurant in the world “El Bulli” once welcomed gourmets from all over the world, “El Bulli 1846” is expected to open: It is not a restaurant, but an exhibition of “El Bulli’s” history.
The number 1846 stands for the number of the meals, which Ferran Adrià has invented in his restaurant “El Bulli” in the street Cala Montjoi. He has sworn not to copy meals from other chefs.
There are also days, where he cooks for companies or for certain occasions in Cala Montjoi –of course not a normal meal, but even more experimental. Generally, it is about the science and creative projects, new ideas and the exhibition concepts.
The philosophy is: to devour the knowledge, in order to nurture the creativity. Exploring everything you need to know about food, questioning everything and rearranging.
“Who says that a tomato is a tomato?” asks Ferran Adrià. “Is this rather an imaginary reality, the one we want to believe in?”, he adds. Adrià likes himself in the role of provocateur. Deconstruction and reconstruction of the kitchen remains his central topic. His molecular cuisine has revolutionized the gastronomy for over two decades. Now he cooks knowledge.
Art historians, designers, graphic designers, chefs – all of them are inserting their knowledge into the so-called “Bullipedia” – the Wikipedia of food science.
“The kitchen as a field of research, there has never been anything like it.”, Adrià proudly says.
In order to run the projects, you need a lot of money. No problem for Adrià: His sponsors are not only Telefonica, but also Lavazza, Dom Pérignon and the CaixaBank.
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