|Subject: Re: el bulli was Barcelona in October|
Ferran Adrķa is a most peculiar cook, and I“d say that your friends are dead
right. He has reached that point where anything he does is considered magic,
so he can do anything.
I remember last year one of his discoveries being highly praised everywhere.
It was a transparent sauce without flavour (so, think water). I think it is
called something like mikri. And a deconstruction of the potato omelette,
being transformed into a mousse of potato, onion and egg...
Having said this, I must say that if someone is a serious foodie, and
happens to be in Barcelona, and money is not a problem, maybe it will be
better to drop by (after a previous reservation). Even if you don“t really
like it, you can always say I ate there. And afterwards, I would get back
to Barcelona, find a place with a wonderful iberic ham, and stuff myself
A few descriptions of his strange constructions : http://spanishculture.about.com/library/weekly/aa092699.htm http://www.time.com/time/innovators/culinary/profile_adria.html
Rgds, Covadonga in Bilbao (Spain)