In gastronomic terms, the popularity and status of El Bulli has firmly put molecular cuisine into a wider public consciousness. How many times have you been watching Masterchef or gone into a restaurant where a flavoured foam was a part of a dish? Adria’s exploding olives or pina colada flavoured cotton candy and other dishes like them have revolutionised the way we think about eating. Nevertheless, the legacy of El Bulli isn’t simply in the food it has brought us, but also the cultural changes it has played a part in. Adria’s work has ushered in a culture of experimentation that has liberated chefs from the shackles of convention. Who would have thought in 1987, when Andria first started to work at El Bulli, that science would be an accepted and even necessary element to cooking? Furthermore, Adria has helped to bring about a more open culture into gastronomy. His recipes are all online and he has also written a book chronicling a day at El Bulli, giving the reader a unique insight into its daily operation, with recipes attached. Moreover, El Bulli’s impact to Spain shouldn’t be understated either as it has helped to contribute to an image of a modern, dynamic democracy, far away from Franco’s dictatorship.
So before we start feeling sad for not sampling the ‘Rabbit with Hot Apple Jelly’ or the ‘Hot and Cold Trout Roe Tempura’ at El Bulli, let us raise a toast to a truly revolutionary restaurant and one of the world’s best chefs. Tweet
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