Thursday, 4 July 2013


Before Heston Blumenthal, there was Ferran Adrià, head chef of the now-legendary elBulli restaurant at Cajal Montjol on Spain's Costa Brava, a man who brought risk, freedom and creativity to food and cooking, and whose innovative and daring approach has had a lasting influence on how food is cooked, presented and perceived. No longer simply nourishment, food has been transformed into a science and an art form. A new exhibition at Somerset House, the first to focus on a restaurant, celebrates the "Art of Food", and the enduring influence of elBulli. The restaurant has now closed, to make way for a new organization called the elBullifoundation, which will nurture the raw materials of cooking – creativity and talent.

Read my full review for OneStopArts here

(picture source: Somerset House)

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