#ferran adrià

[openingadoor]

A Day at elBulli — An insight into the ideas, methods and creativity of Ferran Adrià

[useless-catalanfacts]

Was curious if you have any interesting information on L’Hospitalet de Llobregat?

I moved about a year ago, and I am about to sign up for my first Catalan class with the CNL soon. Since I do not speak Catalan yet and have limited Spanish, a lot of information I come across for my new home is not accessible to me.

Thank you in advance, and for you write on here in general. It is a great resource.

Thank you! And best wishes for the course with CNL, I hope you enjoy it!

L'Hospitalet de Llobregat is the 2nd most populated city in Catalonia and has the most densely-populated neighbourhood in all of Europe (Torrassa and Collblanc neighbourhoods). I'll shorten it to L'H from now on.

There's archaeological evidence of population in what nowadays in L'H since the Paleolithic (hunter-gatherer communities in the Prehistory), Ancient Iberian (the indigenous people who lived here before the Roman invasion), and the Roman era.

Ancient Roman head of Medusa known as "Medusa de Provençana", found in an excavation next to the Santa Eulàlia de Provençana church in L'H. Nowadays it's exhibited in the Museu d'Arqueologia de Catalunya, Barcelona.

The origin of the city as we know it now dates back to the Middle Ages. It originated as two entities: the older Provençana (which we have written records of since around the year 900, and was found around Sta Eulàlia de Provençana) and the later Hospital de la Torre Blanca ("Hospital of the White Tower", from around the year 1100, what is now barri del Centre). The second one was a hospital not in our modern sense of a place to take care of the ill, it was a house for helping poor and homeless people, probably founded by the Knights Hospitaller. It grew in population and ended up becoming more important than Provençana, and eventually the name that designated the whole area was changed from Provençana to L'Hospitalet (meaning "The Little Hospital" in Catalan).

But throughout all of these centuries, L'H was a very rural town with a small population (as an example, it had about 900 inhabitants in the year 1815). The population grew when an irrigation canal was built that allowed the fields to be way more productive, reaching 5,000 inhabitants around the year 1900. But the population boom came in the 1960s and 1970s, during the Francoist dictatorship, when many immigrants from different rural parts of Spain moved to the big cities to work in the industry. That's when the areas around Barcelona were quickly built up in these massive apartment blocks to make the "bedroom cities" from where the newly-arrived workers commuted to work every day. The population boom was so huge that it explains why L'H is the 2nd biggest city in Catalonia and so densely populated.

Carrer de la Florida in 1956 vs 2024. (L'H city archive / Google Maps).

Carrer de la Renclusa, 84, in 1955 vs 2024. (L'H city archive / Google Maps).

Carrer de la Mina, 19, in 1956 vs 2024. (L'H city archive / Google Maps).

Avinguda del Torrent, 78, in 1956 vs 2024. (L'H city archive / Google Maps).

These "bedroom cities" had been built so quickly, that they didn't have any services. The inhabitants had to fight for all the services they have, which created a strong sense of pride that still continues nowadays.

As another note, one of the most famous maquis (anti-Francoism guerrilla fighters) was from L'H: Quico Sabaté. You can read about him on Wikipedia here. Another famous person from L'H is Ferran Adrià, one of the most famous chefs in the whole world.

I hope this was interesting, and I hope you can make the most of the Catalan classes, it will surely help you understand the country more and get better perspectives for a job.

[theroyalsandi]

The Princess of Asturias and Infanta Sofia of Spain (L) attend a meeting-Workshop on Innovation, teamwork and creativity, with Spanish chef Ferran Adrià at the elBulli1846 in Roses in Girona, Spain | July 04, 2023

[felipeandletizia]

July 5, 2023: Princess Leonor delivers a speech during the Princess of Girona Awards Ceremony

Majesties, authorities, patrons, girlfriends and friends. I especially salute our prize winners and the thousands of young people who have been involved in the activities that the Foundation has developed this year. Good night and welcome.

Being in Girona is a joy and makes this award ceremony a very special moment for me. Yesterday, my sister Sofia and I were lucky enough to meet the BulliFoundation's model of innovation and creativity - and its museum - from Ferran Adrià, in the impressive Cala Montjoi, in the middle of the Natural Park from Cap de Creus. And I'm also very happy to have been able to meet, with my sister, the headquarters of the Foundation in the city of Girona.

We are brought together tonight by the talent of our five winners and their commitment to society and the challenges it faces. The five are indisputable references who have taken advantage of the opportunities so that their trajectory has a clear purpose with social impact. I have spoken with them and with other young people about the concerns of our generation, about what it means to train, about how to find and develop one's own talent, about preparing for new skills through innovative educational models, about the awareness of living in a balanced way. on our planet, of vital projects when you are twenty or twenty-five years old.

In my case, I am almost eighteen. I have just finished high school and I am about to start a new stage with a period of military training. And, beyond my responsibility, I am happy because I know how much the Spanish value our Armed Forces. It is an important moment in my life and I feel very eager and convinced to continue learning and giving my best spirit to strengthen the values with which I have grown and that today our five awardees embody: respect for others, effort, excellence, search for knowledge, temperance, discipline, perseverance. Also, ability to perceive reality and live with the enthusiasm typical of my age.

That is what I can see in Sabrina: her determination to succesfully build Kenya´s largest network for early childcare is truly inspiring.

And those are values that Marc also projects, when he is proud of his beginnings in Girona to now be a professor at Yale University and a benchmark in the research of a major public health problem: obesity.

And I am still surprised and impressed by Rafel's courage to launch himself into manufacturing satellites that collect valuable information to face challenges such as climate change.

And Silvia, who has the ability to heal emotions and relieve pain when a chronic and advanced disease robs us of any joy.

And with Maria's story, and her extraordinary talent on the violin, I feel that effort is always behind excellence.

They will tell me if it is not exciting to share a night together in which we are verifying that several generations of young people have already taken action and offer us the best of themselves.

Thank you, Silvia, Rafel, María, Sabrina and Marc for leading the way. Thanks to the young people who trust the Princess of Girona Foundation to continue growing, thanks to so many companies and entities that support us. Thank you for allowing me to learn from all of you.

And thank you from Girona for inspiring so many young people of my generation who want to live in a society that is more committed to others.

Thank you so much.

[royalchildreneurope]

Princess Leonor, The Princess of Asturias and Girona and Infanta Sofía of Spain attend a meeting-Workshop on Innovation, teamwork and creativity, with Spanish chef Ferran Adrià at the elBulli1846 in Roses, in Girona, Spain -July 4th 2023.

[javier-carrasco]

Toda la carne en el asador. Ya lo dijo nuestro Presidente: "Como un chuletón a la parrilla, vuelta y vuelta, no hay nada. Eso es insuperable". Yo también le oí decir a Ferran Adrià en una conferencia: "Asar un trozo de carne no es cocinar; eso se lo das a un perro después y se lo come". En fin, ¡parece que se ha quedado buena tarde!

[cityseekershorts]

¿Cuántos Restaurantes con 3 Estrellas Michelin ⭐ ⭐⭐ existen en el Mundo?

¿Cuántos Restaurantes con 3 Estrellas Michelin ⭐ ⭐⭐ existen en el Mundo? Descubre cuántos restaurantes con 3 estrellas Michelin existen en el mundo y conoce las tendencias gastronómicas actuales. ¡No te pierdas este video informativo sobre la alta cocina y los chefs famosos! ¡Descubre los restaurantes con 3 estrellas Michelin más ocultos del mundo! En este video, exploramos los lugares más sorprendentes y remotos donde se esconden algunos de los mejores restaurantes del mundo. Desde restaurantes escondidos en la naturaleza hasta otros que se encuentran en pequeñas ciudades, vamos a mostrarles los lugares más inesperados donde se pueden encontrar estas joyas gastronómicas. ¡No te pierdas esta aventura culinaria y descubre los secretos mejor guardados de la cocina mundial! Top 3 Estrellas Michelin: ¡Un festín celestial! ¿Alguna vez te has preguntado cómo comer en el mejor restaurante del mundo? Hoy te llevaremos a un viaje culinario por los restaurantes de TRES Estrellas Michelin más famosos del planeta. ¡Prepárate para salivar! Empecemos nuestro recorrido en Francia, la cuna de la alta cocina. En el corazón de la Provenza encontramos L'Auberge du Vieux Puits. El chef Gilles Goujon transforma ingredientes locales en obras de arte comestibles. Su plato estrella, un huevo de gallina cocido a baja temperatura con trufa negra, es una explosión de sabores que desafía la imaginación. Volamos ahora a Japón, donde el Sukiyabashi Jiro en Tokio redefine el arte del sushi. El maestro Jiro Ono, con más de 70 años de experiencia, crea piezas de sushi tan perfectas que parecen joyas. Cada bocado es una lección de tradición y precisión japonesa. Cruzamos el océano hasta Nueva York, donde el Per Se de Thomas Keller ofrece una experiencia culinaria única. Con vistas al Central Park, este restaurante fusión de técnicas francesas con ingredientes americanos. Su famoso 'Oysters and Pearls', un sabayón de perlas de tapioca con ostras y caviar, es un poema gastronómico. Pero si hablamos del más icónico, no podemos ignorar El Bulli, en España. Aunque cerraron sus puertas en DOS MIL ONCE, su impacto en la gastronomía mundial es imborrable. Ferran Adrià revolucionó la cocina con su enfoque vanguardista, creando platos que desafiaban los sentidos. ¿Te imaginas comer una aceituna que explota en tu boca? Estos restaurantes no solo ofrecen comida; brindando experiencias que transforman nuestra percepción del sabor. Cada plato es una obra maestra, resultado de años de dedicación y creatividad. Los chefs detrás de estas cocinas son verdaderos artistas, empujando los límites de lo posible en gastronomía. La pregunta es: ¿qué hace que estos lugares sean tan especiales? Es la combinación perfecta de ingredientes excepcionales, técnicas innovadoras y una pasión inquebrantable por la excelencia. Cada detalle, desde la decoración hasta el servicio, está cuidadosamente orquestado para crear una sinfonía culinaria. Estos templos gastronómicos nos recuerdan que comer puede ser mucho más que alimentarse. Es un arte, una experiencia, un viaje de los sentidos.

[sanctobin]

Ferran Adrià, Juli Soler, Albert Adrià

elBulli 2005-2011 presents for the first time the collection of dishes from the iconic elBulli in Roses, Spain, during its final years as a restaurant. Voted ‘Best Restaurant in the World’ five times, elBulli was the world’s most sought-after restaurant and was legendary for the gastronomic innovations of its head chef, Ferran Adrià. Every year the menu was completely different, and over a hundred brand new dishes were developed by the creative team at the elBulli workshop in Barcelona. The dishes were created over a six-month period using innovative techniques and concepts that pushed the boundaries of high-end restaurant cuisine. A catalogue of the restaurant’s remarkable creative evolution during its final years, elBulli 2005-2011 provides detailed recipes and colour photographs for each new dish, as well as analysis of the creative methods and explanations of new techniques.

By Phaidon

[pagebypagereviews]

10 Essential Books Every Culinary Mastermind Needs in Their Collection Passion for culinary arts doesn't just reside in the kitchen; it's infused through every page of well-crafted books penned by world-renowned chefs. Attention all culinary enthusiasts and professional chefs alike! You may spend countless hours perfecting the art of soufflé or mastering the ideal sear, but without the right resources, your skills may never reach their full potential. Enter the definitive list of 10 Books Every Chef Should Own; this isn't just a collection of recipes, but a treasure trove of culinary wisdom, kitchen secrets, and professional tips that can elevate your cooking craft to unprecedented levels. Whether you're looking to harness the fundamentals of French cooking or explore avant-garde techniques that push the boundaries of gastronomy, these books offer something for every palate. The problem for many chefs isn't a lack of passion or creativity, but rather finding reliable sources of inspiration, techniques, and knowledge that stand the test of time. Each book in this list has been carefully selected to solve these issues, providing rich, informative, and visually compelling content that can transform your perspective on cooking. From understanding the chemistry of ingredients to perfecting presentation skills, these essential reads serve as your personal mentors in a quest for culinary excellence. Plot: Each of the 10 books every chef should own offers distinct narratives on culinary techniques, traditions, and innovations. They delve into the evolution of cooking methods, from ancient practices to modern molecular gastronomy. These plotlines often feature transformative personal journeys of renowned chefs who pioneered new trends, thereby providing profound insights into the culinary world. From the historical significance of French cuisine in "La Methode" to the modernist approaches in "Modernist Cuisine," these books map the trajectory of culinary development, offering readers both practical knowledge and inspirational tales. Characters: The central characters in these books are often the chefs and culinary experts who have shaped the field. Esteemed figures such as Julia Child, Thomas Keller, and Ferran Adrià offer their experiences, philosophies, and recipes, becoming mentors through the written word. These characters are portrayed through their commitment to the craft, detailing their trials, triumphs, and transformations. In "The French Laundry Cookbook," Thomas Keller shares the stories behind his acclaimed dishes, while in "Heat," Bill Buford documents his adventures in Mario Batali’s kitchen, providing a personal glimpse into the minds of these culinary legends. Writing Style: The writing style across these culinary books varies, from the technical and precise instructions in "The Professional Chef" to the narrative-driven exploration of flavor in "Salt, Fat, Acid, Heat." While some books, like "On Food and Cooking" by Harold McGee, adopt a scientific tone to explain the chemistry behind cooking, others like "Kitchen Confidential" by Anthony Bourdain are conversational and candid, filled with personal anecdotes and witty observations. This diversity in writing styles ensures that chefs and culinary enthusiasts can find a book that matches their preferences, whether they seek structured guides or engaging stories. Setting: The settings of these books span global kitchens and culinary schools, capturing the diverse environments where culinary magic happens. Whether it’s the high-pressure atmosphere of a Michelin-starred restaurant, the rustic charm of a Tuscan kitchen, or the innovative test labs of modernist cuisine experts, each book situates its audience in distinct culinary spaces. "The Art of Simple Food" by Alice Waters transports readers to her Chez Panisse, fostering an appreciation for locally sourced ingredients, while "The Flavor Bible" provides a universal setting that encourages chefs to explore flavor pairings from various global cuisines.

Unique Aspects: One unique aspect of these essential chef books is their role as both educational resources and sources of inspiration. "The Joy of Cooking," with its comprehensive recipes and timeless advice, has been a cornerstone in many kitchens for generations. "Mastering the Art of French Cooking" introduces readers to the sophistication of French cuisine while demystifying complex techniques. Books like "Alinea" by Grant Achatz push the boundaries of creativity, showcasing avant-garde culinary presentations. Additionally, these books often include stunning photography, detailed illustrations, and personal essays, making them not only instructional guides but also beautiful coffee table pieces and cherished keepsakes. Culinary Skills: These books collectively cover a wide range of culinary skills, from basic knife techniques to advanced sous-vide cooking. For example, "Culinary Artistry" helps chefs understand the artistry behind creating harmonious dishes, while "The Flavor Bible" emphasizes the importance of flavor combinations and ingredients pairing. Detailed guides like "The Professional Chef" offer extensive tutorials on essential culinary skills, including butchery, baking, and sauce preparation, making it an indispensable resource for both novice and experienced chefs. Cooking Books: Cooking books serve as essential tools in a chef's arsenal, guiding them through the intricacies of preparing dishes across different cuisines and techniques. "Essentials of Classic Italian Cooking" by Marcella Hazan is revered for its authoritative take on Italian cuisine, breaking down traditional recipes into simple steps. Meanwhile, books like "Noma: Time and Place in Nordic Cuisine" capture the essence of regional cooking, offering insights into the cultural and environmental factors that influence culinary practices. These books not only teach recipes but also provide context, enhancing the reader’s appreciation of the culinary arts. Kitchen Essentials: Among the important kitchen essentials outlined in these books are indispensable tools and ingredients that form the backbone of any professional kitchen. "Ratio" by Michael Ruhlman emphasizes the importance of mastering basic ratios for ingredients to build a repertoire of recipes without memorization. Equipment like knives, pots, and pans, along with staple ingredients such as stocks, spices, and oils, are frequently discussed across these texts, ensuring chefs understand the foundational elements necessary for efficient and effective cooking. Culinary Inspiration: Culinary books often serve as a wellspring of inspiration, encouraging chefs to experiment and innovate in their cooking. "The French Laundry Cookbook" inspires with its meticulous recipes and culinary philosophy of Thomas Keller, encouraging precision and the pursuit of perfection. "Plenty" by Yotam Ottolenghi challenges chefs to rethink vegetable dishes, offering fresh and vibrant recipes that elevate plant-based cooking. These books not only provide technical guidance but also spark creativity, motivating chefs to push their culinary boundaries and create original, memorable dishes. Chef Books Pros: Chef books written by experienced professionals often provide invaluable insights into the culinary world, offering readers tried-and-tested techniques and recipes. These books can improve a user's understanding of cooking principles and inspire new ideas. Chef books can serve as a reliable reference guide whenever a specific culinary challenge arises. Cons: Many chef books assume a certain level of prior knowledge that beginner cooks might find overwhelming. The language and techniques described may be too advanced for novices, causing frustration. Additionally, professional-grade recipes may require specialized equipment or hard-to-find ingredients that are not practical for home cooking. Culinary Skills Pros: Developing strong culinary skills greatly enhances the user experience by making the cooking process more efficient and enjoyable.

Mastery of fundamental techniques such as knife skills, sautéing, and seasoning can improve the quality and consistency of dishes. It also opens the door to experimenting with different cuisines and ingredients, providing endless creativity. Cons: Acquiring advanced culinary skills often requires significant time and practice, which can be discouraging for beginners. The learning curve can be steep, and individuals may struggle with complex techniques before seeing improvement. Without proper instruction, there is also a risk of developing bad habits that can be difficult to unlearn later. Cooking Books Pros: Cooking books are an excellent resource for users looking to expand their recipe repertoire and learn new cooking techniques. Many come with step-by-step instructions, photographs, and tips that make following recipes easier. Cooking books also often include nutritional information and advice on ingredient substitutions, which can be helpful for dietary considerations. Cons: Some cooking books can be repetitive or overly simplistic, failing to challenge more experienced cooks. There is also the issue of varying quality; not all books are well-researched, and some recipes may not turn out as expected. Users may also find that physical books can be cumbersome to use in the kitchen, especially when space is limited. Kitchen Essentials Pros: Having the right kitchen essentials, such as quality knives, cookware, and utensils, greatly enhances the cooking experience. These tools can make food preparation more efficient and enjoyable, reducing the time and effort required for various tasks. High-quality kitchen essentials often last longer and perform better, providing better results overall. Cons: Kitchen essentials can be expensive, and not all users can afford to invest in high-quality tools. The wide range of available options can also be overwhelming, making it difficult to determine what is truly necessary. Improper maintenance or misuse of these tools can lead to accidents or reduced longevity, diminishing their benefits. Culinary Inspiration Pros: Culinary inspiration can come from various sources like cookbooks, food blogs, social media, and cooking shows. It keeps users engaged and excited about trying new recipes and techniques. Inspiration fuels creativity and experimentation, allowing users to personalize dishes and discover new flavors. It also broadens cultural understanding as individuals explore global cuisines. Cons: Constantly seeking culinary inspiration can lead to information overload, making it difficult to decide on a dish to prepare. Some sources may present overly idealized versions of cooking, creating unrealistic expectations. Users might also compare themselves to professional chefs or influencers, leading to discouragement and a sense of inadequacy. FAQ Chef Books What are some essential chef books for beginners? Some essential chef books for beginners include "The Joy of Cooking" by Irma S. Rombauer, "Salt, Fat, Acid, Heat" by Samin Nosrat, and "Mastering the Art of French Cooking" by Julia Child. These books provide foundational skills and techniques that are crucial for any aspiring chef. How do I choose a chef book that suits my skill level? Choose a book that matches your current skill level by checking the content preview if available, reading reviews, and looking at the table of contents. Beginners should opt for books with basic techniques and recipes, while more advanced cooks can choose books that explore complex dishes or advanced culinary techniques. Are there chef books focused on specific cuisines or dietary needs? Yes, there are numerous chef books focused on specific cuisines such as Italian, Japanese, or Mexican, as well as dietary needs like vegetarian, vegan, gluten-free, and keto. Always check the book's description and reviews to ensure it meets your culinary preferences. Culinary Skills What are the basic culinary skills I should learn first? Basic culinary skills to learn first

include knife skills, understanding basic cooking methods (such as boiling, sautéing, and roasting), making stocks and basic sauces, and proper seasoning and tasting techniques. Mastering these basics can significantly improve your cooking proficiency. How can I improve my knife skills? Improving knife skills takes practice and proper technique. Start by learning how to hold the knife correctly, practice basic cuts like chopping, dicing, and julienning, and ensure your knives are always sharp. Watching tutorials and taking a knife skills class can also be very helpful. Are online courses effective for learning culinary skills? Yes, online courses can be highly effective for learning culinary skills. Many platforms offer comprehensive courses taught by professional chefs that include video tutorials, step-by-step instructions, and interactive features. Make sure to choose a reputable course with good reviews. Cooking Books What are some must-have cooking books for home cooks? Must-have cooking books for home cooks include "How to Cook Everything" by Mark Bittman, "The Food Lab" by J. Kenji López-Alt, and "America's Test Kitchen Cooking School Cookbook". These books cover a wide range of recipes and techniques suited for everyday cooking. Can cooking books help improve my cooking techniques? Yes, cooking books can greatly improve your cooking techniques. They offer detailed instructions, tips, and tricks from experienced chefs. Choose books with clear, step-by-step guides and plenty of visuals to help you better understand the techniques. Are there cooking books that focus on quick and easy recipes? Yes, there are many cooking books that focus on quick and easy recipes, perfect for busy individuals. Some popular ones include "5 Ingredients – Quick & Easy Food" by Jamie Oliver and "Simple" by Yotam Ottolenghi. These books feature recipes that require minimal ingredients and time. Kitchen Essentials What are the must-have kitchen tools for a beginner? Must-have kitchen tools for beginners include a good chef's knife, a paring knife, cutting boards, measuring cups and spoons, mixing bowls, a skillet, a saucepan, and basic utensils like spatulas and wooden spoons. These essentials will cover most basic cooking tasks. How do I maintain my kitchen tools? To maintain your kitchen tools, always clean them properly after use, keep knives sharp with regular honing and sharpening, and store tools in a dry place. Avoid using harsh abrasives on non-stick surfaces and periodically check for wear and tear, replacing tools as needed. What should I consider when buying kitchen appliances? When buying kitchen appliances, consider the size and storage space in your kitchen, the versatility and functions of the appliance, energy efficiency, and your cooking needs. Reading reviews and buying from reputable brands can also ensure better quality and durability. Culinary Inspiration Where can I find inspiration for new recipes? Inspiration for new recipes can be found in cookbooks, food blogs, cooking shows, and social media platforms like Instagram and Pinterest. Joining cooking communities and participating in cooking challenges can also spark creativity in the kitchen. How do professional chefs stay inspired and creative? Professional chefs stay inspired and creative by continually learning and experimenting with new ingredients, techniques, and cuisines. They often travel, dine at different restaurants, and collaborate with other chefs. Keeping an open mind and embracing challenges also fuels their creativity. Can I combine different cuisines in one dish? Yes, combining different cuisines in one dish, often referred to as fusion cuisine, can lead to exciting and unique flavors. When merging cuisines, aim to balance and complement contrasting elements. Experimenting and tasting as you go will help create harmonious dishes. In conclusion, our curated list of "10 Books Every Chef Should Own" offers an invaluable resource for anyone immersed in the culinary

world, whether you're an aspiring chef, a seasoned professional, or a passionate home cook. Each book on this list has been meticulously selected for its unique contributions to the vast landscape of culinary wisdom, making this collection an indispensable asset in any kitchen. Diving into these books, you'll find a wealth of knowledge that spans various aspects of cooking and kitchen management. From foundational texts that cover the basics of cooking techniques and ingredient knowledge, to advanced guides that delve into intricate culinary arts, this assortment ensures that every chef can elevate their culinary repertoire. The diversity in the books also caters to specific interests, whether it's mastering classic French cuisine, exploring the nuances of molecular gastronomy, or honing the art of perfect pastry making. One of the foremost benefits highlighted by these books is the emphasis on practical skills combined with creative inspiration. Titles like "The Professional Chef" provide meticulous step-by-step instructions and vivid photographs that can guide you through complex dishes with ease. Meanwhile, books like "Salt, Fat, Acid, Heat" offer a scientific yet accessible approach to understanding how these core elements affect flavor and texture in cooking, thus empowering chefs to experiment and innovate confidently. Furthermore, these books underscore the importance of kitchen essentials and culinary discipline. They emphasize not just the recipes but also the must-have tools, organizational techniques, and safety protocols that are crucial for maintaining an efficient and professional kitchen environment. This holistic approach ensures that readers are not only creating delicious meals but are also cultivating a well-run, sustainable workspace. In addition to technical skills and practical advice, the culinary inspirations provided by these books are bound to spark your creativity. Stories from legendary chefs, historical insights into global cuisines, and imaginative plating ideas are just some of the elements that will invigorate your passion for cooking and inspire you to push the boundaries of culinary art. In summary, owning these 10 books equips you with a comprehensive toolkit of knowledge, techniques, and inspiration. They are more than just instructional manuals; they are companions on your culinary journey, helping you refine your skills, broaden your horizons, and ultimately, become a master chef in your own right.

[openingadoor]

A Day at elBulli — An insight into the ideas, methods and creativity of Ferran Adrià

[theroyalsandi]

The Princess of Asturias attend a meeting-Workshop on Innovation, teamwork and creativity, with Spanish chef Ferran Adrià at the elBulli1846 in Roses in Girona, Spain | July 04, 2023

[tastatast]

Adéu, Monsieur Guérard. 

És un moment enormement trist per a la gastronomia, en Michel Guérard s'ha mort.

Amb la teva mort, Monsieur Guérard:

Sento tristesa perquè es tanca una època daurada, incomparable i irrepetible.

Sento preocupació per les noves generacions que no podran menjar la teva cuina i pels nous referents que aquests tindran.

Sento incertesa pel que ens depara el futur sense un públic que hagi pogut conèixer què és l’excel·lència, una paraula que darrerament utilitzem en va, com si a cada cantonada hi hagués un restaurant que l’oferís.

Sento que la teva mort simbolitza la fi d’una gran cuina, d’una alta restauració, d’una alta artesania, d’una educació i unes bones maneres que actualment no trobo. Avui, em sento una mica més desemparada. Avui, els aficionats a la gastronomia quedem una mica orfes d’aquest verdader savoir faire que només en cuiners com tu he trobat.

Sento molta pena.

Però em vull resignar a pensar que tot plegat s'ha acabat i que s'ha quedat en una cuina d'autrefois perquè amb la teva mort, monsieur Guérard:

També sento melancolia i enyorança dels grans àpats passats a Les Prés d’Eugénie.

Sento agraïment per l’educació gustativa i estètica que ens vas oferir.

Sento l’olor de la Rissole feuilletée de tendre pigeonneau au foie gras grillé et farce fine, com si es tractés d'una interpretació dels cèl·lebres pâtés chauds del passat, amb aquell exquisit acompanyament en servei de plata, l'embeurrée de chou à la truffe.

Sovint penso en aquella bola tan delicada, bella i apetitosa, el Zéphyr de truffe "Surprise Exquise" comme un nuage sur une délicate vichyssoise. Va ser talment així, una sorpresa exquisida, com un núvol màgic, com estar al cel.

Em vénen al cap les textures de l’Oeuf poule à la coque, au caviar Grand Cru Cristal Kaviari affiné 180 jous servit amb el chaud-froid de pomme de terre sous la cendre.

Vull intentar no oblidar la sedosa cremositat de l’Oreiller moelleux de mousserons et de morilles aux asperges de pays

Vull intentar recordar eternament el teu Demi-hommard rôti, légèrement fumé à la cheminée oignon confit au four.

Sempre més somiaré amb la Bécasse au fumet de Pomerol.

I pel que fa a les postres… El 1958 ja vas ser MOF de pastisseria! M’esforçaré a no oblidar mai el Soufflé céleste à la poire, sorbet passion, per saber com ha de ser un suflé. I el Gâteau mollet du Marquis de Béchemel et la glace fondue à la rhubarbe, oh, mon dieu! Un compromís sensual entre un soufflé i una crème renversée, una mena de beixamel dolça.

Un maître de l’estètica del gust i del bon gust estètic.

Tot plegat m’ha fet pensar en les hispàniques, que venien a “fer dieta” o, més aviat, a beure whisky i Champagne al teu hotelàs d’Eugénie-les-Bains.

M’ha fet pensar amb en Ferran Adrià i en Fermí Puig practicant les teves receptes quan estaven a la mili i en com se les enginyaven per reproduir receptes com l’Hure de saumon.

Avui també he pensat en les tan exteses campanes de fum (que ara associem a El Celler de Can Roca, qui les va portar de la brasa a la taula) i en el teu l’Hommard fumée a la cloche.

Penso en tots els amics (de qui no revelaré els noms per intimitat seva) amb qui he pogut recordar els grans plats que menjàvem a casa teva, sentint-nos afortunats i sentint complicitat per coincidir en gustos i opinió vers la teva extraordinària singularitat.

L’última vegada que et vaig veure era el maig del 2017, quan celebraves 40 anys de les 3 estrelles i, tot i tenir 84 anys, se’t veia viu, àgil, despert, amb una mirada plena d’il·lusió (fins i tot un punt naïf), plena d’energia i vitalitat. Ja no cuinaves, però trobo que avui no és el moment de treure els draps bruts. El teu acolliment seguia sent excepcional, elegant i exquisit com la teva cuina. Ens feies sentir a gust, feliços i, tot i l’ull de la cara que valia el teu restaurant, ens feies sentir satisfets. Eres proper i divertit, alegre i positiu, brillaves.

Per poc coneixedors que siguem molts dels teus clients, és impossible no ser conscient de la teva fabulosament sublim cuina i sentir una profunda admiració per tot el que vas aportar.

Un dels pares de la Nouvelle Cuisine, una cuina que 50 anys després encara està a l’ordre del dia.

Un pioner, un precursor visionari que ja imaginaves les nostres aspiracions de benestar amb la teva cuisine minceur que ja oferies el 1975.

Aquesta tarda he anat a la meva humil biblioteca gastronòmica i he obert els teus llibres de Robert Laffont que tant em van costar aconseguir!

Aquesta tarda he mirat fotografies del que vaig menjar a la teva meravellosa Ferme aux Grives. 

Aquesta tarda t’he recordat presentant el teu programa de televisió La Grande Cocotte, concretament d’un capítol que he mirat diverses vegades, amb en Roger Verger cuinant la Soupe au pistou.

Sent alumne de llegendes culinàries com en Fernand Point i en Jean Delaveyne, el teu llegat és incalculable.

Només mencionant alguns dels teus deixebles o cuiners que van passar per casa teva, es pot intuir la magnitud de la teva influència: Michel Troisgros, Alain Ducasse, Jacques Chibois, Arnaud Donckele, Alexandre Couillon, Max Alajmo, Daniel Boulud i, fins i tot, en Martín Berasategui i en Paco Pérez, entre tants i tants altres.

Caram, que tot un Pierre Gagnaire es considera el teu fill espiritual!

Merci beaucoup, Monsieur Guérard.

Descansi en pau.

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[royalchildreneurope]

Princess Leonor, The Princess of Asturias and Girona attends a meeting-Workshop on Innovation, teamwork and creativity, with Spanish chef Ferran Adrià at the elBulli1846 in Roses, in Girona, Spain -July 4th 2023.

[amateurchefstuff]

Esponja de xocolata

Esponja de xocolata.

Avui us presento una dels plats ideats per Ferran Adrià, es tracta d’una versió súper ràpida de fer d’un pa de pessic, una mena de pastis molt esponjós que es fa amb el sifó de gas i al microones en molt poc temps. Queda una textura molt suau i esponjosa, d’aquí el seu nom d’esponja. Ingredients per un sifó d’1 litre: 150 g de llet sencera Trossos de xocolata  115g Mantega sense sal en cubs 75…