Thursday, September 14, 2006

The Cuisine of Ferran Adria

Photoshop by Equalizer


Starting his gastronomic life as a dishwasher, Ferran Adria didn't plan to be chef superstar. He was catapulted into fame right after he took over the El Bulli restaurant near Barcelona, Spain. His extreme curiousity in the theme of food preparation and not the way it is cooked made his food a bit, risque. Imagine eating pizza, but in fact it is not. Other items are supposed to be flavor bursts rather than food. For example a serving of three kinds of raviolis served on spoons, with such wonderful flavors such as vanilla and corn. To explore more of his creations check www.elbulli.com.


8 Comments:

Blogger Blossom said...

Intersting.. I wanna try that for sure vanila raviolis :P

I think he's dealing with food just like art .. there are no rules for cooking .. but still there must be some standards !

Yummy post !

9/15/2006 12:05:00 AM  
Blogger 3abeer said...

there are some people that do things out of the box and I think Adria is one of those people.

cool post ;)

9/15/2006 12:10:00 AM  
Anonymous oohlalaaq8 said...

I'm curious about their reservation policy... do you REALLY need to book a year in advance?!

Would you compare him to heston blumenthal or is he in a league of his own?

9/15/2006 01:39:00 AM  
Blogger Equalizer said...

Blossom: True it is art. What standards are you reffering to? Standards are relative. I never tried his food though :(

3abeer: Very True, but thinking out of the box requires an appreciating audience.

oohlalaaq8: Thomas Keller's French Laundry in Napa has almost the same. Its not a policy, its an availability! Wouldn't you wait to see Picasso paint if he was alive? or a Beethoven concert?
Heston Blumenthal is a food scientist not an artist. He deals mostly with ingredients that has similar molecular structure suck as chocolate and blue cheese, and chemical processes that acheive a certain texture and flavor. Adria is more interested in a freestyle representation of common themes. If he was to cook lets say machboos, he would probably do a saffron flavored arancini (fried rice balls) with chicken bits. Something that should essentially taste the same and better, but with a completely different way of cooking and serving and texture.

9/15/2006 03:22:00 AM  
Anonymous Intlxpatr said...

We love the look of the Talisman in Damascus, and hope to stay there soon. We have stayed at the Dar Said twice, and loved it, except for the smell of cat pee in some of the rooms. The briks were delicious, the service friendly but non-intrusive, the rooms funky and comfortable, and the location fantastic for walking around.

Where do you get the brown cardomon powder for the Chai?

Do you have a good recipe for machboos?

9/15/2006 09:35:00 AM  
Blogger felicityq8 said...

havenot heard of him before.... i will check the site u posted ...anyhow, thanx for the info :)

9/16/2006 12:53:00 AM  
Blogger mosan mosan said...

I saw a more than one progam about him on tv. I think he closes the restaurant once a year to experiment with texture, flavors, and presentations. He also uses laboratories to develop his food. I’m curious to taste it.

9/16/2006 12:04:00 PM  
Blogger Equalizer said...

Intlxpatr: Tell me if the Talisman is as good as Dar Said. Its the homey feel that I appreciate the most, along with view setting offcourse. As for brown cardamom, you could find the whole pod instead in most supermarkets, which you have to grind. Are you reffering to machboos the Kuwaiti rice dish? If so you can check out in my October 2005 post "Happy Ramadan" http://q8restaurants.blogspot.com/2005_10_01_q8restaurants_archive.html

felicityq8: Who else do you know?

mosan mosan: Its good to see someone adventurous and willing to try something new :)

9/16/2006 03:12:00 PM  

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