While most are familiar with the characteristics of traditional cooking methods, molecular gastronomy is still making its way into restaurants and homes across the world. In 2005, Ferran Adrià and his team at El Bulli — the restaurant that spearheaded this movement — compiled 23 points called the Synthesis of El Bulli Cuisine. That synthesis can be seen at the museum exhibit El Bulli: Ferran Adrià and the Art of Food at the London Somerset House until Sept. 29. Without captivating imagery and examples, the commandments can make your head spin; that's why we've paraphrased the commandments for you. Read on to learn more: whether you're intrigued by his movement or know nothing about it, these tenets are shaping the food world as we know it.
Despite closing its doors in July 2011, famed Spanish restaurant El Bulli and its fearless leader, Ferran Adrià, continue to inspire the restaurant world. Though only a small fraction of people were able to gain entry to the sought-after dining room, El Bulli received plenty of buzz for its development of nouvelle cuisine and experimentation with molecular gastronomy. Chefs around the globe have sought to emulate, improve, and modernize the dining experience, using El Bulli as the prime example of success. As El Bulli gears up to reopen as a foundation, it's sharing history, artifacts, and key philosophies of the restaurant through a museum exhibit entitled El Bulli: Ferran Adrià and the Art of Food, at the London Somerset House until Sept. 29. Prepare to be astonished by some rich learnings about the restaurant and its chef.(Clockwise from left) A larger-than-life bulli made from meringue, a young Ferran Adrià in the center, and old El Bulli menus
- Mini golf course turned beach bar: Dr. Hans Schilling and his wife, Marketta, founded the restaurant in 1965. Schilling envisioned turning the property into a mini golf course, but instead, El Bulli became a beach bar that served drinks and sandwiches.
- Bulli equals bulldog: Marketta owned several French Bulldogs, and her nickname for them was "bullis," which inspired the restaurant's name.
- Chef at 25: It wasn't until 1984 that Ferran Adrià and Christian Lutaud became head chefs, but by 1987, Adrià had taken sole charge of the kitchen at the young age of 25. In 1990, the restaurant received its second Michelin star, and in 1997, El Bulli received its third star.
- Bratwurst and Buffalo wings: what was on the menu at President Obama's Super Bowl party.
- Bratwurst and Buffalo wings: what was on the menu at President Obama's Super Bowl party. — Obama Foodorama
- Nine pink Champagnes that are worth a splurge. — San Francisco Chronicle
- Martha Stewart gets revenge on David Letterman. — Eater
- A meal at El Bulli in photographs. — Flickr
- It's time to reconsider sherry, especially in cocktails. — LA Times Magazine
- Andrew Zimmern meets a dish he can't stomach. — Huffington Post Food
- What did you think of Groupon's Super Bowl ads? — Daily Intel
- Michelle Obama has turned her attention toward restaurant nutrition. — New York Times
Source: Flickr User moneyblognewz
- Don't dump away that pickle juice!
- Don't dump away that pickle juice! — Chow
- El Bulli's Ferran Adrià will post his research lab recipes online. — Serious Eats
- Will Top Chef 8 be Top Chef: All-Stars? — Grub Street NY
- What a wine label says about its maker. — Salon
- A 422-foot-long California roll broke records, but had to be thrown away. — Eater
- Must-try: Turn oversized crostini into a meal. — The Kitchn
- Keep Summer alive with a preppy beach party. — Hostess with the Mostess
- Nopales, edible cactus leaves, are crisp, tender, and good for you.
- Nopales, edible cactus leaves, are crisp, tender, and good for you. — San Francisco Chronicle
- The Gulf oil spill has made the oyster po-boy a luxury item. — American Public Media
- Highlights from Copenhagen's Noma, the top-ranked restaurant in the world. — Wall Street Journal
- What to try at America's regional fast food favorites. — Chicago Tribune
- The secret to stellar potato salad: herring and potato chips. — New York Times
- One to try: South Africa's Chenin Blancs. — Washington Post
- A little freezer time now means you can enjoy Summer's berry bounty later. — Boston Globe
- El Bulli's Ferran Adria has been lauded by some, denounced by others. — Los Angeles Times
- Why it's important to stock your pantry with pasta.
- Why it's important to stock your pantry with pasta. — The Epi-Log
- Watch a preview of Guy Fieri's upcoming NBC game show. — Eater
- Here are 10 ways to photograph food. — Chow
- Frank Bruni reminds us that the famed El Bulli is hardly a restaurant where anyone can dine. — Diner's Journal
- Anthony Bourdain and Eric Ripert are getting their own radio show. — Grub Street NY
- What is the future of food journalism? — The Faster Times
- Learn how to make clarified butter. — Serious Eats
Last month, Adrià made the most elusive restaurant seat infinitely harder to get when he announced he'd be temporarily shuttering El Bulli in 2012, and reopening it in 2014. But in an interview on Friday, the chef said the closure would be permanent because he and his business partner, Juli Soler, had been losing a half million Euros a year on the venture. Rather than funding the restaurant, they will now use that money to establish a new El Bulli academy that will promote contemporary ideas in food.
News of the eatery, which is considered one of, if not the, most avant-garde in the world, will disappoint the 3,000 people on the restaurant waiting list. I'm certain this news has crushed the hope of thousands of culinary cognoscenti — no doubt it has quashed mine. Was El Bulli on your list of places to visit?
The most elusive restaurant reservation in the world just got infinitely harder. Celebrity chef Ferran Adrià has announced that his restaurant, El Bulli, will temporarily close in 2012 and 2013. "El Bulli is not closing down. I need time to decide how 2014 is going to be . . . I know that when I return it will not be the same," Adrià said at a press conference. He also spoke to the difficulties of working 15-hour days: "We deserve to lead more normal lives, because for 25 years we have been focusing on the restaurant. Now we need more time with our families."
The three Michelin starred-restaurant in Roses, Spain, which was just named one of the Food & Wine's top 10 life-changing restaurants, is considered by many to be the most avant-garde eatery in the world. El Bulli will be open this year through 2011 before closing — although it only seats 50 heads a night for six months out of the year. While my chance of going has gone from slim to none, PartySugar may have better luck: she requested a reservation before the announcement! Have your hopes to visit El Bulli been deflated?
- A growing number of food vendors have taken to the streets of San Francisco. — San Francisco Chronicle
- Make Jacques Pepin's smoked salmon paté in a matter of minutes. — Boston Globe
- El Bulli's Ferran Adrià has developed a beer that's meant to be enjoyed like wine. — New York Times
- The Wholesome Wave Foundation, a federal food assistance program that draws families to farmers markets, is breaking ground. — Washington Post
- What are the keys to whipping up a well-balanced vinaigrette? — Chicago Tribune
- Scientific breakthroughs have allowed California to make major advances in blueberry farming. — Los Angeles Times
- Robert Parker's Wine Advocate, long championed for its editorial independence, is under fire for accepting industry-paid trips. — Wall Street Journal
- El Bulli's Ferran Adrià is studying the art of pizza making in hopes to open a pizzeria in Barcelona. — Los Angeles Times
- New York City has become a hotbed for cook-off challenges. — New York Times
- Soave, the once ubiquitous Italian white, is working hard to make a comeback. — Wall Street Journal
- How to get the most out of shopping at the farmers market. — Chicago Tribune
- Strawberry-rhubarb chicken is a seasonal twist on the classic sweet-and-sour chicken. — Washington Post
- Boston's African-American communities are paving the way for a new class of healthy, sustainable soul food. — Boston Globe