Next – el Bulli
Thanks to some great connections (and friends) the dining/theater at Next el Bulli still has me speechless. Posts to this blog are usually food I cook that I hope you’ll try for yourself. Not this one. Instead, I will tell you that the seemingly ridiculous amount of money spent on this one meal was worth every cent (or ten spot). 29 courses, mostly bite sized portions paired perfectly with libations ranging from sparkling Cava to Sake, custom brewed beer, sherries or vino de Jerez, fruit nectar and exceptionally good coffee. The pictures I took with my little point and shoot camera are only a record of the food and drink. What they don’t capture is the character of the waitstaff who are highly versed in every ingredient, preparation and detail of the menu. They are professionals, fun-loving and clearly enjoy being there. With a language of their own that doesn’t use words, their eyes are always open, aware of how the meal is being experienced, there to make the experience perfect. It was.
I’ve edited the 220 photos I took down to a mere 70+...for you to enjoy on Youtube. Here is a preview photo.
cauliflower cous-cous with solid aromatic herb sauce (cous-cous de coliflor con salsa sólida de aromáticos) from the 2000 menu at elBulli, the highly acclaimed, much-lauded restaurant on Cala Montjoi, Catalonia’s Costa Brava that closed in 2011. The menu we were privileged to partake in was a collaboration of Chefs Ferran Adrià, Grant Achatz and Dave Beran.