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Ferran Adriá

Can You Tell The Real El Bulli Dish From The Impostors?

Slate Magazine | Jeremy Singer | Posted 09.24.2011 | Food

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...

HuffPost Review: El Bulli - Cooking in Progress

Marshall Fine | Posted 09.24.2011 | Entertainment
Marshall Fine

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.

Kia Makarechi

Bringing Real Food To The Next Generation

HuffingtonPost.com | Kia Makarechi | Posted 09.12.2011 | Impact

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...

Ferran Adrià Partners With PepsiCo

Eater National | by GABE ULLA | Posted 08.16.2011 | Food

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...

elBulli Documentary Sold At SXSW

Hollywood Reporter | Posted 05.25.2011 | Food

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...

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...

Eating Art: Ferran And Molecular Gastronomy

Lael Hazan | Posted 05.25.2011 | Food
Lael Hazan

The joy of eating can be lost without the sensations of recognition and reassurance that can generate pleasure.

Harvard's Science & Cooking Lectures With Chefs José Andrés, Ferran Adrià, Grant Achatz, Dan Barber & More

AP/Huffington Post | GLEN JOHNSON | Posted 05.25.2011 | Food

Associated Press: CAMBRIDGE, Mass. — Dan Barber's culinary skills have earned him a James Beard "Outstanding Chef" award. The food at his New Yo...

Cooking by the Book

Michael Laiskonis | Posted 05.25.2011 | Food
Michael Laiskonis

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...

Ferran Adrià Announces Two New Restaurants

Grub Street | Posted 05.25.2011 | Food

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, and Drink Like a Chef in Barcelona

Find. Eat. Drink. | Posted 05.25.2011 | Food
Find. Eat. Drink.

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...

PHOOTS: 'Decoding' Avante-Garde Cuisine From Around The World With Alinea's Grant Achatz

LIFE | Posted 05.25.2011 | Food

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, ...

Alinea Top U.S. Restaurant In New Rankings (PHOTOS); El Bulli No Longer World's Best

Posted 05.25.2011 | Food

Restaurant magazine's annual "San Pellegrino World's 50 Best Restaurants" rankings have been announced and there are some notable developments from 20...

The World's Best Restaurant

Raúl de Molina | Posted 05.25.2011 | Food
Raúl de Molina

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.

Culinary All-Stars Go To Harvard -- To Teach Physics

The Huffington Post | Posted 05.25.2011 | College

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...

Moto, Is This Really the Future of Food?

Meathead | Posted 05.25.2011 | Food
Meathead

Is a restaurant like Moto just the next logical step in the march of chefs towards Hollywood, or just a fad? Are these innovations or perversions?

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 Closing: World's Best Restaurant To Close Permanently, Ferran Adria Announces

New York Times | Posted 05.25.2011 | World

Ferran Adrià, the Catalan chef who for two decades has been the leading catalyst and inspiration for avant-garde cuisine, has decided to permanently ...

Who Will Succeed Ferran Adrià As World's Greatest Chef?

Barry Yourgrau | Posted 05.25.2011 | Style
Barry Yourgrau

Will it be Aduriz? Or the long-esteemed Catalan Roca brothers, with Spain's latest three stars? Or maybe U.K. visionary Heston Blumenthal?

With the World's Best Young Chefs -- "Cooking It Raw" in Pasolini Country

Barry Yourgrau | Posted 05.25.2011 | Style
Barry Yourgrau

Thirteen of the world's best young chefs gathered last month for the 2nd freewheeling Cook It Raw! culinary event, this year held in the trendsetting wine-region of Collio in Friuli. The theme: "Winter Was Hard."

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.

David Chang: the Porcine Prince Respects the Circle of Life and Worries about the Future of Food

Louise McCready Hart | Posted 05.25.2011 | Green
Louise McCready Hart

David Chang: I'm not an economist, so I'm not the one to say anything about this, but it's going to be very difficult to feed everybody when America doesn't produce food anymore

Food Without Foam: You Can Go Home Again

Elissa Altman | Posted 11.17.2011 | Healthy Living
Elissa Altman

At this point in our American culinary lexicon, we know little to nothing of Portuguese food, beyond what our immigrant population has brought with them.

'Molecular Gastronomy' And The Art Of Eating In Spain

The Guardian | Adrian Searle | Posted 05.25.2011 | Style

I am struggling with a spring fashioned from what appears to be a tight coil of wire, but which has been manufactured, surprisingly, from virgin olive...