Crystals parmesan, liquid olives, pitted, flowers ... Here are some of the 12 entrees served at El Bulli tasting menu, restaurant number stainless steel restaurant table 1 in the world. In this second paper, our special foreign correspondent, Keith, directly from Barcelona, tells us more about his experience in the fields of Ferran Adrià.
The fun began with structural variations of old favorites. Mojitos and caipirinhas, not in cups, but in rectangular cuts sugar cane. Corn kernels were ground into a flour making a sheet of butter crispy half a meter that was called stainless steel restaurant table 'scarf'. The spherical stainless steel restaurant table olives swelled concentrated in gems, bursting in the mouth. Peanuts are presented in cylindrical folders, cookies with sesame chips and vanilla. Finally, the heated parmesan turned into a delicate crystallized film, which came flickering on a tray corrugated steel.
We took pictures and we were looking at all those dishes, trying to decipher our first impressions. Then eat slowly, gently, grabbing a piece of the chip, taking olive, nibbling the biscuit. To follow, ordered a Rioja Reserva '98, having no idea if it was the best choice - the sommelier young lad of Olot, did not give me many clues. The food was clearly the star of the night, no wine would harmonize.
Snacks kept coming and it was not clear what was and what was snack main course. I think, after the crystal parmesan, flower nectar, coconut sponge and tea biscuit served to cleanse the palate and finish time of entries.
Yet neither had drunk the wine, but we were in a trance: they had already served in the twelve dishes! Olives, net. And how they managed to leave the cheese standing like a sheet on the table? On my plate, a flower that used to pick on the road on the way to Cadaqués ... The brain, the eyes, the mouth and the stomach worked hard to enter into an agreement - but could not.
The entries began relatively innocent, but it was clear that Ferran Adrià had several tricks up his sleeve for the main dishes. Or is that El Bulli would not need food? Had not even used a fork.
Wow, Rê, everything looks super interesting. gives to understand why he is considered an innovative genius. but I would most lazy to fight for a reservation in such a place. pertinho here has the French Laundry's Thomas Keller, which has a menu so maybe not so bold, but it costs 300 per person and you need to get a reservation for dueling. One day, perhaps, I know it, a thousand things. I'll wait for the next reports. XOXO! : - * 8:14 PM
Rê grateful for the warning. And it's more than the guy who eat at El Bulli is like going to an opera in the best place !! This is not food! It is a spectacle of the best and as a whole, must be admired. Of course, stainless steel restaurant table nobody would want to eat there every day, but it is also true that should go at least once in life! Five years ago I try a reservation by email (always in early October) and has received five emails apologize for not being able to be served! hahaha At least I'll keep reading / seeing stainless steel restaurant table here. Abs. 5:16 PM
Mor, pitted olives, the solution to all our problems !!! rs Fer, I've heard the French Laundry. I personally would not invest my patacas at a dinner such as tops and diferentex restaurants. I think I'm very provincial, but I'm loving the texts of Keith, super fun and full of photos. Edu, at the time I thought of you and wondered if you have ever been, so I left him a message. To you and Fer, two people who wanted to read the texts of Keith. It is a spectacle even as he is describing as well. The history of the Tour in the kitchen, next to the photos to Adrià, there is no better definition. Should be, in fact, a unique experience, but I believe it does not necessarily have to be repeated. Fer, Edu, Glad you enjoyed stainless steel restaurant table it. Next week is over. Bjs to 2 and More upstairs, 5:42 PM
Loved the blog of you, I found it very nice and the photos of the dishes at El Bulli are too ... you see the food as it is, is not one professional photo all mounted, stainless steel restaurant table with perfect lighting and tals. And I will say that I am more kabobs saw the post below? Long ago I read an article that said that molecular cuisine was the future of food, and I really do not believe. Just imagine: "Mom, we have dessert ..... coconut sponge sonny?". Does not it? Actually go to a restaurant is one of those (and only amazing, stainless steel restaurant table of course) experimental event. Congratulations on the blog, I will return. 12:31 AM
Loved the blog of you, I found it very nice and the photos of the dishes at El Bulli are too ... you see the food as it is, is not one professional photo all mounted, with perfect lighting and tals. And I will say that I am more kabobs saw the post below? Long ago I read an article that said the soft kitchen
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