The creative universe of elBulli’s Ferran Adrià. A reflection on the worlds of avant-garde cooking and art.

The I+D process used in elBulli sculpture collection  (tableware collection) by Gifre, was presented by Ferran Adrià on Forum Gastronomic de Girona. Some pictures from the event in: Forum Gastronomic de Girona.

Ferran Adrià Shares Philosophy and Cooking Techniques with Students at the CIA

The key moments in the history of elBulli, from its birth to today.

The most important press articles. You can consult more than 10.000 pages.

“I have invited Ferran Adrià because he has managed to create his own language, something that has turned into a very influential issue on the international scene. This is what I am interested in, I don’t care if people consider it as an art or not. It is very important to mention that the artistic intelligence does not depend on the format; we should not relate art only with photography, sculpture, painting…, neither with cooking in its most strict sense. But under certain circumstances, cooking can also be considered as an art.” (Roger M. Buergel)

Ferran Adria won the most presitgious award World’s best restaurant form S. Pellegrini four times in a row. elBulli, world’s best restaurant  in past editions: 2002, 2006,2007,2008,2009. Visit official ranking:

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...

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