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. It s the gastronomic cognoscenti s version of Cristóbal Balenciaga shuttering his doors. Somewhere in the great forever angels sigh El Bulli--we hardly knew thee and dream of morels of roses with ham wonton and melon water. When guests arrived at El Bulli, FerranAdrià had them ushered through the kitchen to make them feel at home. He wanted them to be made happy at the tiny Catalan restaurant tucked into a charming bay in Rosas, Spain on the Costa Brava 2-hours north of Barcelona.
Besides the incomparable cuisine--the atmosphere of warmth made El Bulli famous for impossible-to-get reservations. Just 8,000 slots were available for 2-million requests filled in one day 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 wasn t a businessman and the restaurant always ran into the deep red profits came from his books and lectures. Anthony Bourdain s August 1 edition of No Reservations captures the ebullient sorcery of Adrià enchanted edibles akin to ingesting paintings, music, and magic in each other-worldly bite. Bourdain called the numerous books published by one of Spain s most 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 nonprofit foundation. Adrià said, It was other people's appreciation that 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 gastronomic creativity and produce an exhaustive and detailed encyclopedia of contemporary cuisine. This past Saturday night July 29th--as sunset washed the white washed stone restaurant in a gilded-pink--a final 49-course tasting menu was served. Afterwards a staff celebration lasted
till dawn. None who worked at El Bulli are out of a job. We will need them for the foundation. El Bulli isn't just a place; it's the people within it. We are one big family and will continue to be so. And that remarkable spirit will continue on in the thousands of chefs trained during the 24-year history of FerranAdrià who believes you must share your wealth--in whatever form it takes-or die. In this day of mass-produced shlock and disposal people--the spirit of El Bulli lives on. For live links to the fantastic youtube video preview for Bourdain's August 1 El Bulli show; plus his outstanding visit to the French Laundry, and more pictures of El Bulli, please click here: http://www.frenchheart.com Thank you for reading!