AT THE TIVOLI
A remarkable movie
(El Bulli: Cooking In Progress)
about a remarkable chef
shown recently at a remarkable theater
(The Tivoli in St. Louis.)
This film offers a rare inside look at
what it takes to repeatedly be chosen
the "world's best restaurant", El Bulli (The Bull),
the famous 3-star Michelin restaurant in Catalonia,
on Spain's Costa Brava.
The obsession of one man, Ferran Adrià,
to create food as avant-garde art
and continually surprise his guests
with some of the world's most innovative cooking.
For 6 months of the year, El Bulli closes
so Ferran and his culinary staff can create
the menu for the next season.
El Bulli is now closed for 2 years,
in preparation for a re-opening as a culinary center in 2014.
Behold some of the dishes served at El Bulli:
Margarita served in a frozen snow cube,
topped with salted foam.
Melon Caviar turned into a sweet imitation
of melon and passion fruit.
Popcorn Cloud when placed in the mouth
shrinks into nothing but the taste of popcorn.
Pink Coral which is actually dark chocolate
coated with sour raspberry powder.
Berries Transformed into a light foam
of intense taste by lyophilisation and freeze driving.
Each season, El Bulli averaged 2-million attempts
to get one of its 8,000 reserved seats.
You'll have better luck seeing this film
when it tours world wide.
(Photos courtesy ElBulli.info)