3) EL BULLI: COOKING IN PROGRESS:
El Bulli was a Michelin 3 Star Restaurant on the Catalonian coast of Spain that was the height of excess. Its chef and co-owner Ferran Adria turned what was an unpretentious seaside café into a holy grail for the most serious of foodies. The extremely creative and self-assured Adria led a team of some 42 chefs that ran the Restaurant for six months of the year, then shut up shop and moved part of the operation to a shiny test kitchen cum laboratory in Barcelona for the other six months to vacuum, freeze, extract and deconstruct all manner of ingredients into possible menu items for the next season. Extraordinary revolutionary cuisine.
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