El Bulli, the Spanish restaurant repeatedly crowned the world’s best, will temporarily close in 2012 and 2013, its famed avant-garde chef Ferran Adria announced on Tuesday.<\/p>\n
“No meals will be served in El Bulli in 2012 and 2013,” he told a news conference at Madrid Fusion, the annual international culinary conference focussing on the cutting-edge in haute cuisine.
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“But El Bulli is not closing down. These are not two years on sabbatical. I need time to decide how 2014 is going to be… I know that when I return it will not be the same,” said the father of so-called molecular gastronomy.<\/p>\n
El Bulli, on Spain’s northeastern Catalan coast, was last year named the world’s best for the fourth year in a row by Britain’s Restaurant magazine. Other publications have similarly raved about Adria and his food.<\/p>\n
But Adria said he found working 15 hours a day “difficult.”
\n“It’s like telling (British designer) John Galliano to go work in a factory,” he said.
\nAdria and Heston Blumenthal in England have since the late 1990s rocked world cuisine by using science to “deconstruct” and rebuild food.<\/p>\n
Taste-bud treats on the menu of Adria’s three-star restaurant have included oyster meringue, hot ice cream, frothy truffle cappuccino and liquid ravioli, while vegetables are turned into lollipops or whipped foams.<\/p>\n
He has had to respond to critics who say the chemicals used in his “molecular gastronomy” make it unhealthy.<\/p>\n
“Homemade ice-creams, those which are excellent, must have a stabilising substance to avoid crystallisation. Sugar goes through a chemical and physical transformation. Chocolate contains lecithin. Agar is a thick substance that has been used in Japan for centuries,” he said once in response to criticism from another top Spanish chef, Santi Santamaria.<\/p>\n
“The tomato also has a chemical composition,” he said.<\/p>\n
Source: The Guardian<\/p>\n","protected":false},"excerpt":{"rendered":"
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