Ferran Adria, El Bulli
Repeatedly crowned ” The World’s Best Restaurant”, El Bulli will be temporarily closed in 2012 and 2013. Famed chef Ferran Adria, often referred to as the dean of molecular gastronomy, announced the closure on Tuesday. The restaurant traditionally closes from mid-December to mid-June so he and his staff can develop new dishes and techniques. “With a format like the current one it is impossible to keep creating,” Mr. AdriĂ , 47, told reporters at the gastronomic fair Madrid Fusion.
Adria’s kitchen laboratory is famous for creations like liquid ravioli; caviar made from olive oil; an elliptical olive that is pure liquid; pine cone mousse; ravioli of cuttlefish wrapped around coconut milk; and Parmesan snow. They are astonishing and often baffling technical accomplishments that have garnered many disciples and set trends in restaurant kitchens worldwide.
The 2012-13 stretch “will be devoted to think, plan and prepare the new format for subsequent years,” the restaurant said in a statement. “During this time, all the know-how about elaborations, techniques and styles acquired after 30 years of creative research will be analyzed, and the results of said work will be compiled” in a comprehensive encyclopedia.
El Bulli is not closing down – it will be back in 2014 and when it re-opens it will be different.
