Multiple reports have popped up of late confirming that Ferran Adrià and his brother Albert will open a Mexican restaurant in Barcelona, Spain. While...
George Heymont | Posted 01.21.2012
Two recent productions examined how art is created through diametrically opposed techniques. In each case, the artist being showcased is of Spanish birth and international renown.
Nick Wiseman | Posted 12.27.2011
Molecular gastronomy isn't going to kill fine dining in D.C. any more than couture is going to kill fashion. Any field of artistic endeavor needs adventurers.
AP/The Huffington Post | By J.M. HIRSCH | Posted 11.30.2011
-- If you snicker at the foams, edible papers and other hallmark foods of haute cuisine, you may want to reconsider. Avant garde chef Ferran Adria...
AP | Posted 11.26.2011
BARCELONA, Spain -- Barcelona's desire to produce more star players like Lionel Messi has gone culinary. The Spanish club recruited famed chef Ferran...
Posted 10.29.2011
No one would blame Ferran Adrià if he took a vacation. From 1987 until July 30th of this year, he was the chef at El Bulli restaurant, in Roses, Spai...
The Daily Meal | Posted 10.12.2011
As any one who cares about such things has heard, "the world's greatest restaurant", Ferran Adrià's impossible-to-get-into El Bulli in Cala Montjoi, ...
Posted 10.01.2011
El Bulli restaurant in Roses, Spain, long considered one of the best few restaurants in the world, if not the very best, closed Saturday after serving...
Barry Yourgrau | Posted 09.30.2011
The legacy of El Bulli is liberation: the freedom for chefs to follow their imaginations and passions. It taught -- forced -- chefs to attend to the science of cooking.
The Huffington Post | Carey Polis | Posted 09.28.2011
At this point, it's hard not to know that Ferran Adrià's famous restaurant, El Bulli closes on July 30. The food media has been covering its last da...
Slate Magazine | Jeremy Singer | Posted 09.24.2011
Chef Ferran Adrià of El Bulli, the famous Spanish restaurant that will serve its last meal on Saturday, is famous for working a sort of alchemy in th...
Marshall Fine | Posted 09.24.2011
The cinema-verite approach to documentary making has its pitfalls -- particularly if the subject is as close-mouthed as Ferran Adria, the focus of Gereon Wetzel's El Bulli - Cooking in Progress.
HuffingtonPost.com | Kia Makarechi | Posted 09.12.2011
It turns out star chefs like Alice Waters (Chez Panisse, Berkeley) and Ferran Adria (El Bulli, Costa Brava) have more in common than dining rooms peop...
Eater National | by GABE ULLA | Posted 08.16.2011
Ferran Adrià, chef of the soon-to-shutter elBulli and no stranger to corporate sponsorships, has a new gig at PepsiCo. The chef, who had previously b...
Hollywood Reporter | Posted 05.25.2011
Kino Lorber has acquired all U.S. rights to El Bulli: Cooking in Progress from director Gereon Wetzel. The documentary will be the inaugural film of t...
The Feast | Posted 05.25.2011
Yesterday, at international gastronomic summit Madrid Fusion, world-famous Spanish chef Ferran Adrià (of El Bulli) unveiled his plans for a new Seuss...
Lael Hazan | Posted 05.25.2011
The joy of eating can be lost without the sensations of recognition and reassurance that can generate pleasure.
AP/Huffington Post | GLEN JOHNSON | Posted 05.25.2011
Associated Press: CAMBRIDGE, Mass. — Dan Barber's culinary skills have earned him a James Beard "Outstanding Chef" award. The food at his New Yo...
Michael Laiskonis | Posted 05.25.2011
I love books. Skipping the typical route of formal culinary school, I sought a lot of my early education from them. These days, I don't afford mysel...
Grub Street | Posted 05.25.2011
Ferran and his brother Albert have issued a press release announcing that they're opening two new venues (connected by a corridor) in Barcelona's Flot...
Find. Eat. Drink. | Posted 05.25.2011
There are too many places in Barcelona to put them all in a slide show. Here are a few great spots to go to Find. Eat. and Drink. This is where chefs...
LIFE | Posted 05.25.2011
Grant Achatz's mission is simple: He wants to make you throw out your preconceptions of what restaurants do and what meals should taste like. Achatz, ...
Posted 05.25.2011
Restaurant magazine's annual "San Pellegrino World's 50 Best Restaurants" rankings have been announced and there are some notable developments from 20...
Raúl de Molina | Posted 05.25.2011
No short rib or rack of lamb on this menu. At El Bulli, Ferran Adria, partner Juli Soler, and his staff will serve you caviar made of mango, eggs fried in nitrogen, Parmesan ice cream sandwiches and whatever else you never expected to eat in this world.
The Huffington Post | Posted 05.25.2011
Come this fall, Harvard students will be able to study with some of the world's most acclaimed chefs. But they won't be perfecting the art of cookin...
Eater National | Posted 03.15.2012