iOS app Android app

Elbulli

Ferran Adria Loves Coffee Even More Than You Do

Ali Rosen | Posted 05.24.2014 | Taste
Ali Rosen

Luckily for coffee lovers, he is doing more than just drinking it.

Avant Garde Chef's Drawings Are Surprisingly Beautiful

The Huffington Post | Priscilla Frank | Posted 02.06.2014 | Arts

Ferran Adrià is a molecular gastronomer, avant-garde chef and multi-sensory food artist. As a current exhibition at The Drawing Center reveals, the m...

Ibérico Ham Porn With Ferran Adrià and Joselito

Emily Elyse Miller | Posted 11.10.2013 | Taste
Emily Elyse Miller

Watch only if you are prepared, and near a store/restaurant that sells this ham.

elBulli: Ferran Adrià and The Art of Food

Emily Elyse Miller | Posted 10.01.2013 | Taste
Emily Elyse Miller

An epicurean haven has just arrived to London's Somerset House, where a vast array of elBulli-everything is on display for all to see.

Ferran Adrià Unveils Plans For Eco-Utopian 'elBulliFoundation'

The Feast | Posted 05.25.2011 | Food

Yesterday, at international gastronomic summit Madrid Fusion, world-famous Spanish chef Ferran Adrià (of El Bulli) unveiled his plans for a new Seuss...

Judgment, Innovation, and Albert Adria on Day 3 of the International Chefs Congress in NYC

Regina Varolli | Posted 05.25.2011 | Food
Regina Varolli

Day three of StarChefs.com's International Chefs Congress kicked off with the finalists of the International Pastry Competition battling it out on the...

Back to elBulli

Roseann M. Lake | Posted 05.25.2011 | Food
Roseann M. Lake

Ferran Adria, one of the world's most innovative pastry chefs, was coming to celebrate his 40th birthday at elBulli, and they needed to make a cake for the occasion. Albert Adrià, Ferran's younger brother and former top dog in the elBulli dessert department, would normally have been an option. Except that Albert himself was coming to dinner.

El Bulli, World's Best Restaurant, To Close For Two Years

Posted 05.25.2011 | World

(AP) -- The Spanish chef who brought the world such treats as ravioli made from squid and freeze-dried foie gras is closing his acclaimed restaurant f...

elBulli in Beijing

Roseann M. Lake | Posted 05.25.2011 | Style
Roseann M. Lake

Adrià describes his ten days in Beijing as a period of perpetual curiosity during which he attended meals with fifty different dishes, each unique, and some, even to him, entirely unidentifiable.