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The restaurant by our famous Ferran Adria, “There wereHe was selected for the third consecutive year by the British magazine “Restaurant Magazine” as ” Better restaurant from the world.

It was quite a surprise for Adria and quite a blow for the British chef Heston Blumenthal and his restaurant The “fat duck”, which came in second when many experts predicted the opposite, that chef Blumenthal would dethrone King Adria this year.

Depending on how you look at it, this is not a bad thing, as everyone (including Ferran) will have to work and explore new techniques and products to stay at the forefront of world cuisine or “techno-emotional” as gastronomic (guru) call magazine “Apicius* ”Spanish cuisine.

The list is supplemented by 48 more restaurants, among which restaurant Andoni’s Luis Mugaris Aduris, in eighth place Arzak, Celler de Can Roca, Martín Berasategui, Can Fabes and Asador Etxebarri are positioned along the list.

In my humble opinion, this award for Adria was not a surprise, as he said, the surprise will take it this year in the form of the Prince of Asturias Arts Award for 2008, as her candidacy is gaining a lot of strength and too many followers. , among which are the Association of Chefs Euro-Toque Spain and other regional and national associations.

Ferran Adria’s candidacy for the “Prince of Asturias” awards was presented by the “Association of Restaurants for the Promotion of Asturian Cuisine” during the celebration of the XII National Hospitality Congress, held on April 7, 8 and 9 in Oviedo, and since then many associations such as Euro-Touch Spain Cooks and many others at regional and national level, already support it.

Undoubtedly, if he was on the verge of achieving it last year, he will not miss it this year.

Do you see him receiving the award in Oviedo?

See also

Martin Berasategi, Michelin star Spain and Portugal 2017

Through: gastronomy & cia

More info: Worlds50best.com

*El periodista Pau Arenós bautiza y define en Apicius, la biblia de la alta cocina, lo siguiente (textual):

Tras intensos debates se instaura un término con el que, parece, todo el mundo se identifica: “cocina tecnoemocional”, acuñado por el periodista gastronómico Pau Arenós. 

Este barcelonés acaba de presentar en Apicius, la publicación más vanguardista de alta cocina, la definición definitiva, que dice así: Movimiento culinario mundial de principios del siglo XXI cuyos principales representantes son los cocineros Ferran y Albert Adrià. 

Está formado por cocineros de distinta edad y tradición. El objetivo de sus platos es crear emoción en el comensal y, para ello, se sirven de nuevas técnicas y tecnologías, siendo ellos los descubridores o, simplemente, los intérpretes, recurriendo a sistemas y conceptos desarrollados por otros. 

Con la actitud y las preparaciones, los cocineros asumen riesgos. Prestan atención a los 5 sentidos, y no sólo al gusto o al olfato. 

Además de crear platos, el objetivo es abrir caminos. No plantean ningún enfrentamiento con la tradición puesto que muchos de los platos son evolutivos, sino al contrario. 

Muestran deuda y respeto por ella. Han iniciado un diálogo con los científicos, pero también con artistas plásticos, novelitas, poetas, periodistas, historiadores, antropólogos… colaboran, en busca de la supervivencia del producto con agricultores, ganaderos y pescaderos.

Amen.



I will see you on another recipe.
David from 55000 Recipes

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