Word: restaurante
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Ferran Adria, of course, is not just any cook. He is the chef of elBulli, the globally celebrated restaurant about two hours outside Barcelona for which patrons can wait years to secure a reservation - 2 million requests are fielded each year for 8,000 spots. And he's here because...
Asked about the difficulties of dining at elBulli, Adria looked sad. The nature of his cooking, he explained, and the quality of both the dishes and the dining experience, meant that only about 40 guests a night could be accommodated during the six months the restaurant was open each year...
Still, he explained in response to another question, elBulli's exclusiveness does not mean it is a profitable enterprise. Isabel sighed as she told me that lectures such the one he gave at Harvard were required to help them support the venture. Expanding the elBulli product line and promoting the...
After the lecture, I joined the Adrias and the scientist-organizers of their visit at a sumptuous 30-course dinner scheduled at Clio, an elegant restaurant in Boston's Back Bay. Its chef, Kenneth Oringer, spent some time in the elBulli kitchen. Adria was happily relaxed but still peppering the...
All the while, food kept arriving on the table in beautiful and manageable individual portions, some inspired by dishes and techniques from elBulli. But the number of plates was adding up. Even though elBulli is known to serve 40 courses per person each night, the Adrias were jet-lagged and...