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El Bulli (as of 2008, the restaurant refers to itself with the orthography elBulli ) is a Michelin 3-star restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià. The small restaurant overlooks Cala Montjoi, a bay on Catalonia's Costa Brava, and has been described as "the most imaginative generator of haute cuisine on the planet" and does a great deal of work on molecular gastronomy.

Restaurant
The restaurant has a limited season: the 2010 season, for example, will run from June 15 to December 20. Bookings for the next year are taken on a single day after the closing of the current season. It accommodates only 8,000 diners a season, but gets more than two million requests. The average cost of a meal is €250; the restaurant itself has operated at a loss since 2000, with operating profit coming from El Bulli-related books and lectures by Adrià. As of April 2008 the restaurant employed 42 chefs.

Restaurant Magazine judged El Bulli to be Number One on its Top 50 list of the world's best restaurants for a record five times — in 2002, 2006, 2007, 2008 and 2009, and #2 in 2010.

History
The El Bulli location was selected in 1961 by Dr Hans Schilling, a German, and his Czech wife Marketta, who wanted a restaurant for a piece of land he had purchased. The name "El Bulli" came from the French bulldogs the Schillings owned. The first restaurant was opened in 1964. The restaurant won its first Michelin star in 1976 while under French chef Jean-Louis Neichel. Ferran Adrià joined the staff in 1984, and was put in sole charge of the kitchen in 1987. In 1990 the restaurant gained its second Michelin star, and in 1997 its third.

El Bulli has published books on its development, menu, and philosophy since 1993, in both large format, some including CD-ROMs, and small format for supermarket sales. Ferran Adrià, Juli Soler, and Albert Adrià published A Day at elBulli in 2008. The book describes 24 hours in the life of elBulli in pictures, commentary and recipes. Among the recipes included in the book are melon with ham, pine nut marshmallows, steamed brioche with rose-scented mozzarella, rock mussels with seaweed and fresh herbs, and passion fruit trees. Anthony Bourdain described Albert Adrià's contributions thus: “His book is a shockingly beautiful catalog of his latest accomplishments here… Pastry chefs everywhere—when they see this—will gape in fear, and awe, and wonder. I feel for them; like Eric Clapton seeing Jimi Hendrix for the first time, one imagines they will ask themselves ‘What do I do now?’.”

Commercial Products
Texturas is a range of products by Ferran Adrià and his brother Albert Adrià. The products include the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines are the result of a rigorous process of selection and experimentation. Texturas include products such as Xanthan and Algin which are packaged and labeled as Xantana Texturas and Algin Texturas respectively. Xanthan gum allows the user to use a very small amount to thicken soups, sauces and creams without changing the flavour. Algin is a key component of the “Spherification Kit” and is essential for every spherical preparation: caviar, raviolis, balloons, gnocchi, pellets, and mini-spheres.

Closure
Ferran Adrià has announced he will be closing El Bulli in 2012, due to the massive monetary loss it was incurring. He was quoted by the New York Times as planning to replace it with a culinary academy. He later denied the announcement, saying that the New York Times had misquoted him, and stated that El Bulli would reopen in 2014 after a two-year hiatus, as "initially planned," and will still serve food. Adrià later confirmed, in an October 2010 Vanity Fair article, that the restaurant will be closing permanently after July 2010.

Publications

 * El Bulli 1983-1993 (with Juli Soler and Albert Adrià), 2004. w/CD-ROM.
 * El Bulli: el sabor del Mediterráneo (with Juli Soler), 1993. ISBN 84-7596-415-X
 * Los secretos de El Bulli 1997. Altaya. ISBN 84-487-1000-2
 * El Bulli 1994-1997 (with Juli Soler and Albert Adrià), 2003. w/CD-ROM. Rba Libros, 2005. ISBN 978-8478710782
 * Cocinar en 10 minutos con Ferran Adrià (with Josep M. Pinto), 1998. ISBN 84-605-7628-0
 * Celebrar el milenio con Arzak y Adrià (with Juan Mari Arzak), 1999. ISBN 84-8307-246-7
 * El Bulli 1998-2002 (with Juli Soler and Albert Adrià), Conran Octopus, 2003. w/CD-ROM. ISBN 1-84091-346-0; Ecco, 2005. ISBN 0-06-081757-7
 * El Bulli 2003-2004 (with Juli Soler and Albert Adrià), Ecco, 2006. ISBN 0-06-114668-4
 * El Bulli 2005 (with Juli Soler and Albert Adrià), 2006. w/CD-ROM. Rba Libros. ISBN 978-8478716074
 * A Day At El Bulli 2007 (with Juli Soler and Albert Adrià), 2008. ISBN 978-84-7901-741-5
 * FOOD for thought THOUGHT for food (El Bulli y Ferran Adrià), 2009 Actar Editorial. ISBN 978-84-96954-68-7
 * Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon (Alicia Foundation, elBullitaller), 2010. CRC Press. ISBN 978-1439812457