His first Mišelinovu asterisk under the leadership of Adria

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26 May of 2014. # 116 City Magazine
His first Mišelinovu asterisk under the leadership of Adria's El Bulli has gained the 1997th year, but much more significant recognition came a year earlier than the time the biggest stars of the world, zoel Robušona. When that year decided hatco international to withdraw, Robušon said that Adria his successor. hatco international The fact that the great master of French gastronomy "handed bat" one Spaniards in itself was revolutionary. Nearly seven years later, namely 2003rd year, on the front page of The New York Times magazine, there was the story of "The Nueva Nouvelle Cuisine: How Spain Became the New France", which will point out the fact that the French kitchen stagnated, the most creative thing happening right in Spain and practically confirmed Robušonove words. Text written by Arthur hatco international Lubov at one point says, "Like Elvis or Miles, everyone knows only by name: Ferani." Adria on this article: "The article in the New York Times was the definitive consolidation of our reputation. Start a bribe. hatco international "
Several years before that, Adria's 1998th created Taller, a kind of study, experimental hatco international kitchens and laboratories in Barcelona where the off-season that El Bulli-I experimented and created new dishes. "By the 1998th year," Adrià says, "I think it is established El Bullijeva basic philosophy. This is a kitchen that stands on three pillars: technical and conceptual research; hatco international the role of the senses that are involved when creating a dish and when we eat; and a sixth sense, the role of reason and reflection during the act of consuming food. "
"When El Bulli has become very well known, there sometime in 2001. Year, so it was natural that we are open all year. But for us the most important hatco international thing is creativity. So we decided to no longer do lunch and at some point I realized that we would not be able to evolve more as a restaurant, "says hatco international Adria in an interview. In other words, it might rescue El Bulli, he knew that the moment will come when you will have to close.
As El Bulli became known, fewer people had access to the biggest stage in the restaurant was getting all the popularity of nearly two million requests for reservations. hatco international In each phase of growth, creative efforts are requested to Ferani away from the everyday hatco international running restaurants. From this perspective, and just closing the restaurant was a stage in his creative evolution. The pressure that is created keeping the restaurant with the reputation at one time became too great a burden for Ferani. Although the last two years the restaurant was losing money, Ferani refused hatco international to raise prices. "According to these prices (around 350 euros per person) is not cheap, but it is a luxury that you can treat yourself. This is not a private jet or a Ferrari. I want to El Bulli is a democratic place. hatco international "
Make no mistake - El Bulli is not earned money, but I'm brand is your reputation has opened many channels through which the money flowed. Those 100,000 books, each of which cost 100, printed in El Bullijevoj clicker. There is also a large library of publications for supermarkets (50 tapas that you can make at home, recipes for 10 minutes, etc.); hotel in Andalusia; several locations fast food chain called Fast Good in Madrid and in the capital of Chile; Feranovo advertising olive oil; significant income from lectures held throughout the world; line of cookware in cooperation with the firm of Armand Basi; His line of plates and cutlery (including a spoon with holes so that you can eat cereal without milk); Various Dilove with Lavazza coffee, Pepsi, United Biscuits. In short - Adria David Beckam food industry.
Special recognition for Ferani-artists, there was the 2007th when by Documenta hatco international festival, which is held every five years in Kassel, received an offer to speak at the festival. What is the Olympics for the world of sport, it is for the Documenta art world. Festival director, Rozerem Burgelu said that he believes that "to create a new technique of cooking the same number of complicated and demanding as it is to paint a remarkable picture" and "Adria's work shows that cooking could have become a new art discipline." Instead of holding a lecture or a performance in Kassel, Ferani decided to make a pavilion hatco international G in the Kala Montjoi. The intention is to show that El Bulli as the entire experience can dekontekstualizovati hatco international and it does not work without the restaurant, on the other hand, there are art forms that it can not exist in a museum. Or, in his words, what he does is "ephemeral, it can not move, can not be in a museum."
Five years ago, Ferani was invited to Harvard students, as part of the compulsory course in physics for non-naturalistic specializations, give a lecture on the use of hydrocolloids that allow eg delicate pureed fruits and vegetables into a solid gels and various other techniques upotrebl