So Ferran Adria announces at Madrid Fusion that El Bulli will shut its doors for two years from 2012, Its been rumoured around that this will happen and now we know, since Albert Adria left the scene to concentrate on his own work its been suggested el Bulli would be changing.
But this will not be the end I think, Ferran says they will spend two years figuring out what comes next, if there is advancement to th already hyper modern cuisine that they are famous for. But that doesnt mean that I will be nervous when the lottery for the reservations come out, I have emailed for a table and hope to get one, like I have for the last , well ive forgotten how many years.
With this news there will be the usual angels of death reporters whom will tell us molecular Gastronomy is dead, and the fact they still use this term will show the understanding they have of the way that el Bulli has revolutionised cuisine around the world. They will tell us, No more foams, jellies, banish the Liquid Nitro and dry Ice, stop trying to be a scientist in the kitchen. But what they dont realise is that all that el Bulli has done is give us more tools and more options to create with. For me its sad because much of the New Zealand press is like this. If they try something new they will hark back to the food of they're past. If they have something different more often than not they will ask why the chef did not just make something like Lemon Tart for example instead of something a little more worked, dare i say creative.
No one can deny the influence that el Bulli has had, from Chicago to New York to London, through to the top chefs in Spain, right down to restaurants in Australia, all over the world the influence has been wide spread and ensure that el Bulli lives on with us through there willingness to share the info that they have gathered, lets hope it wont be closed to long so I can finally get a seat there.


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