For 10 years, Ferran Adri‘s restaurant elBulli carried the most commanding reputation for food expression and innovation. While its doors closed in 2011, the restaurant’s visionary chef has applied his intellect and curiosity toward the development of the elBullifoundation: a home for reclassifying and better understanding the world of everything edible. It was here that we joined Adri and the winemakers at Dom Prignon, with …
In anticipation of the various gatherings that occur around this time of year, we’ve pulled together five of our favorite cookbooks from recent months. Each day this week, CH is featuring a different cookbook and recipe, the sum of which will make up a complete holiday meal. Next up is a juicy entrée from “Come In, We’re Closed.” “Where the cooks eat well, you will …
How does one become known as the most wildly inventive chef at what is often regarded as the best restaurant in the world? As the new book “A Day at elBulli” from Phaidon reveals, raw talent only takes you so far. The rest is planning, planning and more planning. No one understands that better perhaps than Ferran Adri, whose attitude is that “ambition without patience …
