In the mid-1990s a new style of cuisine began to be forged. Today, this style has been wholly consolidated and may be defined in the following terms: 1. Cooking is a language through which all the following properties may be expressed: harmony, creativity, happiness, beauty, poetry, complexity, magic, humour, provocation and culture. 2. The use of top quality products and technical knowledge to prepare them properly are taken for granted. 3. All products have the same gastronomic value, regardless of their price. 4. Preference is given to vegetables and seafood, with a key role also being played...

Ferran Adrià is the dean of molecular gastronomy, the Catalonian chef who uses his kitchen laboratory for creations like liquid ravioli; caviar made from olive oil; an elliptical olive that is pure liquid; pine cone mousse; ravioli of cuttlefish wrapped around coconut milk; and Parmesan snow. They are astonishing and often baffling technical accomplishments that have garnered many disciples and set trends in restaurant kitchens worldwide. At Mr. Adrià’s three-Michelin-star restaurant, El Bulli, in the small town of Rosas about two hours northeast of Barcelona, he uses unusual, expensive...

  We’re really pleased to annunce you the new project: elbulli sculpture collection. In the following weeks more information.

Plastyki. Ewa Brol.Oficina Edukacyjna.

New Ikonic Arts facebook page on the air. More information about Pere Gifre on facebook. Splash facebook page.

Follow us: http://twitter.com/ikonicarts

SPLASH SCULPTURE EXPO ZARAGOZA 2008, 21 m. , 6.000 kg., will be moved to another location. DELICIAS Train Station. Zaragoza

May 19 - August 30, 2009 Exhibition opening and lecture with Enric Ruíz-Geli, Frederic Amat and Toni Cumella.

Publication: FUTURE LAB innovation in education magazine.

Some pictures from Cloud 9.Villanurbs under construction. © CLOUD 9 Design: Cloud9 - http://www.ruiz-geli.com/ . . . . . “Villa Nurbs”, Empuriabrava