Ferran Adrià i Acosta is the famed head chef of the El Bulli restaurant in Roses on the Costa Brava. Today he is considered one of the best chefs in the world and tops the European Restaurant Ranking. El Bulli has 3 Michelin stars and is regarded as one of the best restaurants in the world. In 2005 it ranked second in the Restaurant Top 50. It was awarded the first place in 2006, displacing The Fat Duck in England. El Bulli has retained this title in 2007 and 2008.
Along with British chef Heston Blumenthal, Adrià is often associated with "molecular gastronomy," although the Catalan chef does not consider his cuisine to be of this category. Instead, he has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."
El Bulli is only open from April to October. Adrià spends the remaining six months of the year perfecting recipes in his workshop "El Taller" in Barcelona. He is famous for his thirty course gourmet menu.
He is also well known for creating "culinary foam". In his quest to enhance flavour Adrià discards the use of cream and egg; foam is made exclusively of the main ingredient and "air" (combined in a whipped cream maker equipped with N2O cartridges). Adrià's foam creations include foamed espresso (Èspesso), foamed mushroom, and foamed beetroot.
Adrià is the author of several cookbooks including A Day at El Bulli[2], El Bulli 2003-2004 and Cocinar en Casa (Cooking at Home). (Source Wikipedia)
El Bulli 2003-2004 is priced at 350 USD.
If you want to check for yourselves:
http://www.amazon.com/El-Bulli-2003-2004-Ferran-Adria/dp/0061146684
1 comment:
i will see if I can add this one to my collection! nice !
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