Ferran Adrià

December 15th, 2012 by Autumn Hruby

I always dreamed of visiting el Bulli, home of the Spanish chef that invented culinary foam – tucked away in the town of Roses along the Costa Brava, Spain. Ferran Adrià was the head chef of el Bulli and is considered to be one of the most exciting chefs of our time. el Bulli was a Michelin 3-star restaurant from 1997-2011, with a former waiting list of two years. Obviously difficult to make a reservation, as they only accommodated 8,000 dinners a season and received more than two million requests.

On a plane ride home to Los Angeles, I read an article in Vanity Fair announcing that Adrià was soon to close his restaurant. I had to act quickly and luckily I was able to schedule an interview with Adrià at his venue and a friend of mine (Thank you Guy Laliberté!) was able to confirm a dinner reservation simultaneously. The interview and reservation happened 2 months after reading the article in Vanity Fair.

I invited Marc Quinn as my guest, a British artist, along with his beautiful step-daughter Tiger. I also invited Paco Sert, a writer from Barcelona, who interviewed Adrià earlier in the day while I photographed the session. Over a 4 hour period, 42 courses were served, – one of the best culinary experiences of my life. All of us were like little kids in a candy store. It was like Alice and Wonderland meets The Museum of Modern Art and Adrià was our Willy Wonka. I’ve been a vegetarian for 16 years and I decided on this occasion, I would try everything Adrià served. The rest of the article and interview will be featured in Eavves’ first issue.

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MENU

STRAWBERRY
WARM CAIPI-MOJITO
MOJITO AND APPLE FLUTE
ALMOND-FIZZ WITH AMARENA-LYO
NORI SEAWEED WITH LEMON
GORGONZOLA GLOBE
OLIVE OIL CHIP
HIBISCUS AND PEANUT
PARMESAN “PORRA”
HAZELNUT-RASPBERRIES
SHRIMPS “TORTILLA”
ROSES WITH HAM WON-TON AND MELON WATER
CAVIAR CREAM WITH HAZELNUT CAVIAR
BOILED SHRIMP
PRAWN TWO FIRINGS
QUAILS WITH CARROT “ESCABECHE”
THRUSH
GAME MEAT CAPUCCINO
TOMATOE TARTAR
TIRAMISU
SOY MATCHES AND YUZU WITH MISO
TRUFFLED CAVIAR
TRUFFLE “DRAP”
PARMESAN “MACARON”
TRUFFLED BLINI
OYSTERS GILLARDEAU WITH BLACK SAND AND BONE MARROW
CLAMS “CEVICHE” AND KALANCHOE CACTUS
“CEVICHE” AND CLAMS COCKTAIL
OAXACA “TACO”
“GAZPACHO” AND “AJO BLANCO”
ENDIVE IN PAPILLOTE 50%
BLACKBERRIES RISOTTO WITH GAME MEAT SAUCE
HARER RAVIOLI WITH “BOLOÑESA” AND BLOOD
WILD STRAWBERRIES WITH HARE SOUP
MIMETIC CHESTNUTS
SUGAR CUBE WITH TEA AND LIME
POND
“COCA DE VIDRE” – CRYSTAL CAKE
MINI-DONUTS
APPLE ROSE
BOX

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PHOTOGRAPHED BY AUTUMN HRUBY