The name Ferran Adrià may not be one that is slung around in the media as often as mega-restauranteurs Jean-Georges Vongerichten or Mario Batali, but it is a moniker that quite literally strikes a formidable cocktail of fear, excitement, and intense admiration in the hearts of chefs and foodies across the globe. For those who aren’t familiar with El Bulli – Adrià’s mecca of modern gastronomy, a laboratory of molecular cooking that has become not just famous but historic for reducing ingredients to levels not imaginable by the untrained psyche – the restaurant unfortunately closed this year to a sweeping cry of anguished fanfare. Since taking over El Bulli in the 1980s, Adrià has guided the restaurant’s stratospheric launch onto copious top 10 lists and created a sensational Spanish environment in which only 8,000 out of 2 million requests to dine were granted last year. In case you were wondering what’s being made in this hypnotizing video, offered to us by NOWNESS, two of the dishes are as follows: frozen gorgonzola balls with a soft, melting center and handmade chocolate “coral” dusted with strawberry powder. Sounds good to us.
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