Reflections of Ferran Adria, The Art and The Bulli

Reflections of Ferran Adria, with the Art and The Bulli!

From London his news comes to us for the Agency Reuters, and they comment on things that we already know, but that to remember does not come to us badly. The reservations are so difficult to achieve in The Bulli, the best restaurant of the world, that even his chef, Ferrán Adriá, cannot obtain a reservation for friends in a short term.

Open sea only six months a year, The Bulli placed in the of Gerona locality of Roses, is reserved with months, or years, of advance, although the menu of 30-40 plates costs approximately 300 euros for person. Adriá says that even although a Nobel Prize should call to reserve a table, it might only do a hollow to him in the establishment of 50 squares if there were cancellations. And these are small. "If you had a reservation and could not come: what would you do?", said Adriá, of 46 years, to Reuters in an interview. "You would call a friend and would say to him 'I have a reservation in The Bulli'. So if this there are what happens, we have no cancellations", it added.

They will be able to imagine that it is exactly what happens, because my dear friend Ann (of Giant and Bigheaded), had the gentleness of inviting me, since one of the persons who had reserved from about many months if it is that not year ago and I sting, it could not go, and that believe that I had occurred to ME!!!!!!!!!!!!!! That be impossible that it was, because it was with a ruff, for my dizziness!!!! It be possible believe????!!!!!!

I have got lost the possibility of going to eat, to The Bulli!! because to see him, and to listen to it is a delight, but to be already able to be lucky to go to eat, had been!! more!!!

Anyway, that I will have to entrust in the criterion of Ann and cia, and Rose and cia!!! that hope that they should tell me everything, so I will be able to mention to you that they have eaten this year!!!! 2009!!!!

Voted the best restaurant of the world in four occasions, according to surveys of the publication Restaurant Magazine, The Bulli serves small plates, each of which is presented by exquisiteness and is a fruit of months of culinary experimentation. Some of them call it a molecular gastronomy. Adriá and his team of 70 persons use ingredients as liquid nitrogen, centrifuges and precision scales to create warm gelatine, roast fruit and innovations as the caviar of melon. The plates are designed to entertain so much how to feed, and some of them are deliberately instigators. A wafer of angelical appearance called "electrical Milk", prepared with the flower of the pepper of Sichuán, sends a similar shock to licking two poles of a battery to the language. (I have proved it in MadridFusion 2009, and almost I kill Miss who so gentilmente did it to me to try!!! jajaja) "in your life you have never experienced this sensation in your palate", said Adriá.

A new book that reveals the experiences to the messmates shows that many found the provocation an excess. In "Food for Thought, Thought for Food", the American journalist Bill Buford said that his wife almost left of the restaurant after the unexpected sensation of the pepper of Sichuán in the mouth. "Almost it incinerated the language", he said in a table of critics' discussion that they had been invited to eat in The Bulli.

The book details how The Bulli was for hundred days in 2007 an official position of the festival of international art "documents", that is celebrated every five years in Kassel, Germany. Every second persons were selected and taken to The Bulli to have dinner, with the only condition of which later they had to narrate his experience. "The meal was an experience and an art", wrote a student of approximately twenty years. "I enjoyed very much and he made me be sick", it added. Others were less jocular. "I have eaten in The Bulli and the world is already not what was", wrote Aldo Duelli." You eat things that are quite and not at all, air and ground, fire and ice". Extraordinary for a book on meal, the volume of 350 pages is edited by two figures emphasized from the artistic panorama, the veteran artist pop Richard Hamilton, a habitual one of The Bulli, and Vicente Todoli, the director of the London Tate. It contains a photographic catalog of almost 1.500 plates served in The Bulli from 1987 but instead of recipes, includes discussions on the relation between art and the kitchen of Adriá. This is a topic that it excites to Adriá, who said that he wants to encourage the dialogue between the kitchen and the world of the art. That does not mean that the cooks turn painters or the painters cooks, says. He wants a collaboration that results in the type of "emotional creativity" that puts the chicken-meat to you." Every day I receive persons' e-mails that want to do works on the kitchen of avant-garde - photographers, painters, artists of the whole world", he said. "But they want to do a work on our work, do not want a joint parallel work", it added. The new book clearly is a new step for Adriá, who said that it was sobrecogido why Hamilton and Vicente were dedicating 18 months of his time to this work. "Nobody can imagine how I feel today", said Adriá in an event in London for the international throwing of his book. "In my career many good things have happened to me, but this is the zenit", it pointed