Decoding Ferran Adria by Inez C.

16 12 2008

Ferran Adria taking traditional cousin and creating new concepts and techniques for the future.
In his work shop the El-Taller he pushes old concepts forward by creating his own version on contemporary and molecular gastronomy and deconstruction. also in his work shop he creates his owns (MAP) with symbols and technique. They deconstruct every product by symbols and classification every technique is prepared with style, consist, electronic,and acoustic.
In his restaurant the EL Bulli his menu consists of an 5 hour 32 course meals of suspended ravioli, carrot air, and frozen foir-gras next to hot broth.
Ferran Adria has brought traditional cousin in the future and into Culinary Artist.




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