On March 2011, I saw the documentary "El Bulli: Cooking in Progress" at the Full Frame Documentary Film Festival. This film documented the Michelin 3-star restaurant, El Bulli, located near the town of Roses, Catalonia, Spain.
What was so interesting about this restaurant, is that they closed 6 months a year just to plan their menu, experimenting with molecular gastronomy just to find incredibly unique dishes.
I was sad to find out that El Bulli had closed on July 30th, 2011, to reopen as a creativity center in 2014. After I watched the documentary, I was hoping to visit in this lifetime.
Below is a collection of some of the dishes created at El Bulli.
|Consomme turnovers with pesto|
|Carrot and tomato seed ravioli with lobster and coconut|
|Sea urchin ravioli with hibiscus flower, mango and pineapple|
|Hot vegetable jelly minestrone with fluffy parmesan truffles|
|Peach/nitro Sangria and watermelon/nitro Gin|
|Frozen caipirinha pastille|
|Mango and vanilla ice cream roll|
|Frozen guirlache nougat air with coffee mirror and lime ice cream|
|Sweet version of Michel Bras' 'gargoullou'|