Besides the incomparable cuisine--the atmosphere of warmthmade El Bulli famous for impossible-to-get reservations. Just 8,000 slots were available for 2-million requestsfilled in oneday after their short season of mid-June to mid-December closed.Of the 1-1 chef-customer ratio for 30+ microscopic course meals priced around $270. sans wine--Adrià said he wasnt abusinessman and the restaurant always ran into the deep red profits came from his books and lectures.
Anthony Bourdains August 1 edition of No Reservations captures the ebullient sorcery of Adrià enchanted edibles akin toingesting paintings, music, and magic in each other-worldly bite.Bourdain called the numerous books published by one of Spainsmost respected brands a shockingly beautiful catalog of accomplishments that will cause chefs everywhere to gape in fear, awe, and wonder like Eric Clapton seeing Jimi Hendrix for the first time.In 2014 the Michelin three-star restaurant will reopen as a non- profit foundation. Adrià said, It was other people's appreciationthat caused us to look back and understand what we'd done and how incredible it was. The foundations will be a breeding ground for new ideas and for new talents where 20 to 25 scholarships will be awarded annually for chefs and industry professionals and to develop a think-tank of gastronomiccreativity and produce an exhaustive and detailed encyclopediaof contemporary cuisine.
This past Saturday night July 29th--as sunset washed the whitewashed stone restaurant in a gilded-pink--a final 49-coursetasting menu was served. Afterwardsa staff celebration lasted