'No Reservations' Visits El Bulli: Anthony Bourdain Commemorates Restaurant's Closing (VIDEO)

When Anthony Bourdain first visited Spain's world-renowned El Bulli, he became a convert. He'd been dubious about the merits of modernist cuisine, but Ferran Adrià made him see that scientific techniques could facilitate emotional, visceral cooking. Bourdain admitted that the deafening praise of the restaurant, which is sometimes called the best in the world, was justified. He even released a stand-alone movie about El Bulli.

But at the end of this month, El Bulli is closing. Bourdain, to commemorate the event, decided to film his last visit to the Catalonian restaurant for No Reservations. He is joined on his adventure by Spanish-American chef José Andrés. The two eat one last meal in the restaurant, which makes them swoon, but Bourdain also takes the time to explore the kitchen and culture of El Bulli.

Here, courtesy the Travel Channel, are some clips from the El Bulli episode, which airs next Monday, August 1 at 9 pm.

Bourdain introduces the restaurant then sits down to a staff meal in the El Bulli kitchen.

Bourdain, Adrià and Andres try a dish that Adrià says is what he would cook if were Japanese.

Comments

[huevos07]

02:03 PM on 07/28/2011

I don't buy the whole "molecular gastronomy" thing. It stops being food at some point. When you change an ingredient to such a degree that it is only the suggestion of itself, you have crossed a line. I'm no kumbaya-lets all hold hands type guy, but in a world where so many people are malnourished and starving, this over processing of food, to the point where any nutritional or utilitarian value is erased, and you pay hundreds of dollars for, strikes me as the ultimate in class snobbery and absolutely vulgar.

What's the difference between what Adria does and a chef who would present a meal featuring nothing but the most endangered animals in the world? Both are completely unnecessary.

Corn Flakes are an example of molecular gastronomy, so are chicken mcnuggets, spam, cool whip, that insidious taco bell meat, the orange flavor "profile" in Tropicana, pretty much all packaged processed foods we are now told to avoid.

Thomas Keller is a true culinary genius. You can recognize what you are eating and it still has nutritional value. What Adria, and his imitators, do is crass and frivolous.

[dauphin]

01:38 PM on 07/27/2011

Adria has decided to focus on teaching rather than the grind of the restaurant. Some know how to quit when they are ahead.

[Larz99]

12:57 PM on 07/27/2011

I love Anthony Bourdain his show is fantastic, but if this place is so amazing, why is it closing?

[Ricardo5323]

09:09 PM on 07/27/2011

They're taking a collective artistic leave of absence if I remember correctly. They'll be back in 4 years, I believe.

[bmora]

12:39 PM on 07/27/2011

Anthony Bourdain and Bobby Flay are a celebrities I cannot figure out. They really seem uninterested in their jobs.

[PaleMail]

07:00 PM on 07/27/2011

I agree. Fanned for being a foodie after my own heart.

[Dragun]

11:57 AM on 07/27/2011

Sorry to hear of El Bulli's closing, it was so innovative. What will Adria do next??

[RSR68]

11:43 AM on 07/27/2011

Hands down, Anthony Bourdain is the coolest man on television.

[Cooltoad]

11:54 AM on 07/27/2011

I concur.

[Dragun]

11:57 AM on 07/27/2011

I third this sentiment!!

[Saywhut]

11:22 AM on 07/27/2011

And they say that 'magic' doesn't exist yet chefs like these guys do it each and every day.

[Josh Greenberg]

11:02 AM on 07/27/2011

The restaurant is reopening in two years.

[susankhbelen]

10:47 AM on 07/27/2011

eat to live is a good philisophy
sometimes these shows urge one to live to eat.....
Still, AB is funny and I mostly like his shows and ALWAYS like his books.

[Cooltoad]

11:59 AM on 07/27/2011

He promotes healthy eating if you really pay attention to him. He encourages you to indulge in food orgies involving 'unhealthy' food, sure, but the greatest part of his entire food talk is about a decent meal, tasty and just right. You've noticed his health and you know how that guy on Man Vs Food looks. That says it all. I loved the Kitchen Confidential, A Cook's Tour but I could not complete Nasty Bits... it seemed like people had forced him to compile his scattered thoughts in a book, sadly it appears as such. I'm looking forward to reading Medium Rare, but I've heard of some bad reviews... But I love that guy. How can anyone not?

[Aries Warrior]

10:26 AM on 07/27/2011

Foodie !

[garystartswithg]

10:11 AM on 07/27/2011

VIsca Catalunya!

[mapleaforever]

12:54 PM on 07/27/2011

I've always enjoyed the life view of the Catalan and, of course, the variety in food -- my favorite region in Spain.

[kylie523]

09:54 AM on 07/27/2011

the two 'eat' one last meal. not eats.

[Cooltoad]

12:00 PM on 07/27/2011

LOL. I wonder if the author wanted to use the word 'duo' then MSword f'ed up.

[bamz]

09:43 AM on 07/27/2011

those hideous plastic chairs!

[mapleaforever]

12:54 PM on 07/27/2011

You don't eat chairs.

[bamz]

04:11 PM on 07/27/2011

oh really? Thought they did at elBuli..good to know. Do they use dixie plates there too? you should know!

[drsolo]

09:33 AM on 07/27/2011

It is very odd, but I love watching Top Chef, Chef Masters altho I no longer "eat out" or "take out" any food, part of a rigid way of eating I have self imposed to lose weight. Part of my new way of eating is to record all TV shows and zap past the junk food commercials which still "call" to me. But I can happily watch others prepare, serve, eat because I know it will never go in my mouth or onto my hips...LOL. But then, even tho I am a good cook, I have never "lived to eat" but only "ate to live".

[garystartswithg]

10:36 AM on 07/27/2011

I like calling junk food corporate food, as corporations aren't your friend, and they are all made by corporations. It makes for a good mantra -- if its made by a corporatoin they are concerned with their profits, not with my health and well being.
I like to make myself "treats" by season. I love cold soups in the summer -- gazpacho, vichyssoise, potage saint germain. I make them by the gallon and keep them in the fridge.

[ultrabop]

09:32 AM on 07/27/2011

Looking forward to it.