Word: adri
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Dates: during 2010-2019
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Although rumors of elBulli's closing have circulated for years, the news still came as a mild earthquake in culinary circles. Frequently referred to as the founder of molecular gastronomy - a term the chef himself reviles - Adrià and his team have revolutionized modern cuisine with their constant search for new techniques and ingredients. In their hands, olive oil has been "spherified" until it takes on the shape and texture of caviar, and Gorgonzola cheese has been transformed with liquid nitrogen into a frozen globe that looked like nothing so much as a dinosaur egg. Dinner at elBulli, which consists...
...conference in Madrid on Tuesday, you'd have thought that Jennifer Aniston were announcing that she and Brad Pitt had gotten back together. But no. Here at Madrid Fusion, an annual international culinary conference, the news is all about chefs, and no news is bigger than that of Ferran Adrià, the chef of elBulli, reputedly the best restaurant - and the toughest reservation - in the world. To the accompaniment of dozens of flashing cameras and a live feed for Spain's main television channel, one of the masters of the culinary universe declared that he would be closing his restaurant...
...definitive end to the restaurant that has been voted the best in the world five times (including in 2009) by Restaurant magazine, the recognized arbiter of such things. Adrià and his team will still be working at elBulli, developing ideas and trying to figure out what comes next. But he says the restaurant's current format is finished. "When we come back in 2014, it's not going to be the same," Adrià says. (See the elBulli chef speak to Harvard scientists...
...change will bring other sacrifices as well: Adrià and his team will have to relinquish their three Michelin stars, for example, and no one knows how they'll pay for the two years of inquiry without customers to finance them. But citing a desire to spend more time with his family, the chef says he needs a break from serving food to figure out what comes next. "We still want to be creating in 2020," he says, "but for that to be possible, we have to normalize our lives...
...Adrià refused to speculate on what elBulli will be like once the two years are over, emphasizing repeatedly that at this point, he has no set plans. He did suggest, however, that although elBulli would once again feed customers, research would likely take on a greater priority than cooking. And he joked - if it was indeed a joke - that in whatever new outfit he comes up with, he might just have one table...