Adrià, who closed his world famous restaurant elBulli back in 2011, has been busy promoting his elBulli Foundation ever since. He said the foundation, which is situated on the grounds of his defunct restaurant, will most likely open in 2015.
The chef makes some interesting remarks about the future of haute cuisine and the importance of culinary education. He also talked about why he wanted to do an elBulli exhibit: ''In the world of cooking, there has never been enough time for reflection. The work is very hard and it is not easy to reflect. Usually where people reflect is the university. Or in places like these (referring to his exhibit).''
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.