Ferran Adria

Ferran Adria
Ferran Adria

Ferran Adria

Ferran Adrià will forever be celebrated as a pioneer of molecular gastronomy. A serial experimenter, the Spanish chef’s groundbreaking inventions such as culinary foam and spherification aimed to change the form of ingredients, while enhancing their flavour. But they also changed the entire culinary landscape at the turn of the 21st century.

His El Bulli restaurant was widely regarded as the best in the world for many years, winning a plethora of awards and titles, and since its closure in 2011, Adrià has continued his research at the non-profit El Bulli Foundation in Barcelona. The Catalonian chef has been described as the Salvador Dali of Spanish gastronomy, and his highly scientific approach has often courted controversy. But as one of the greatest innovators in contemporary gastronomy, he remains one of the most influential chefs in the world.

Never one to follow a conventional path, Adrià dropped out of school at the age of 18 and began washing dishes in a hotel restaurant. He was called up to serve in the Spanish navy, where he naturally gravitated towards the kitchens. Upon leaving, he agreed to undertake an apprenticeship at a little French restaurant in the town of Roses on the Costa Brava. That restaurant was El Bulli. He rose through the ranks, and within three years he had become the head chef.

El Bulli was known for its solid classical French food and occasional forays into nouvelle cuisine territory. But Adrià had other ideas. He began experimenting with techniques for preparing and presenting food that would eventually lead to a complete departure from traditional forms of cooking. The kitchen at El Bulli became part laboratory, and the restaurant would close for six-months each year to conduct its research. Adrià’s ‘technical-concept cuisine’ was grounded in science, and it sent shockwaves through the restaurant world.

Some of Adrià’s most iconic dishes showcased the revolutionary techniques he had been experimenting with. His ‘white bean espuma with sea urchins: the first foam’ presented culinary foam, which by spraying the essence of an ingredient through a nitrous oxide gas canister, created a texture lighter than mousse, but with a more intense flavour. Adrià was to play with notions of nature in dishes like ‘The Thaw’, which presented an infusion of green pinecones frozen into powder with a Pacojet and made into a sorbet. Another new technique went on display in his cantaloupe caviar dish, which used sodium alginate and calcium salts in a process called ‘spherification’ to create tiny balls of jellified melon juice. While the science was lost on most diners, they simply revelled in the sensation of sweet melon caviar popping in their mouths.

El Bulli was awarded three Michelin stars and was voted the World’s Best Restaurant a total of five times, which is more than any other restaurant in history. Critical acclaim was universal, and a reservation there was like gold dust. But its highly intensive methods of food preparation meant it operated at a loss, and it eventually closed in 2011. Adrià set up the El Bulli Foundation, a kind of cultural institute dedicated to innovation in food, art, business, marketing and research, which keeps the El Bulli name alive and takes the mercurial chef’s work into uncharted territory. February 2020 will see the opening of El Bulli 1846, an exhibition lab intended for ‘pure experimentation’ and the testing of new and ever more inventive recipes.

Whatever form the future incarnation of El Bulli takes, we should expect new ground to be broken. For a chef like Adrià, boundaries are simply there to be pushed back and overcome. In a career that has been defined by constant innovation, he has already changed the way chefs and diners think about food. His inventions have infiltrated the menus of high-ranking chefs around the globe. And his inquisitive approach continues to inspire new generations of young chefs. None of them, perhaps not even Ferran Adrià himself, knows what he will do next. But the whole world of gastronomy is watching and waiting to find out.

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A Look at elBulli in Numbers
A look at the world famous elBulli restaurant in numbers - from the amount of cutlery used daily to the whopping number of reservations taken every year
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Ferran Adria on His Culinary Wikipedia
The world famous chef Ferran Adria has revealed more plans regarding his latest project, Bullipedia, an online culinary resource for all
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Ferran Adria Doesn't Miss elBulli
Ferran Adria closed elBulli over a year ago but the chef affirms he doesn't miss running the Michelin starred restaurant that made him a household name
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Ferran Adria Launches Cooking App
Would you like to prepare elBulli dishes at home? Bring Ferran Adria into your kitchen by downloading his new cooking app
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Sotheby's To Auction elBulli Wine In April
More than 8,000 bottles from Ferran Adria's legendary elBulli restaurant will be auctioned in Hong Kong and New York in April
The 'FDL Bare Fridge Challenge' | Chef Ferran Adrià
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The 'FDL Bare Fridge Challenge' | Chef Ferran Adrià
Eggs, black pepper, some rice and a cabbage: what would you prepare with these only four ingredients? 
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The 'FDL Bare Fridge Challenge' With Ferran Adrià | Video
Eggs, black pepper, rice and a cabbage: what will the Spanish chef prepare for you? Find out in this exclusive video
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Ferran Adrià: 'Informal' Dining Is The Latest Trend
Ferran Adria talks about the latest trends in dining. He predicts informal and fun restaurants that embrace Latin and Asian cuisines are the new frontier
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Pictures from 41 Degrees in Barcelona
A look at some food pictures from Ferran and Albert Adria's 41 Degrees experience in Barcelona
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Ferran Adria Names Upcoming Nikkei Restaurant 'Pakta'
Ferran Adria's new restaurant in Barcelona will be called 'Pakta' and is expected to open next January
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Ferran Unveils BulliPedia Details
Ferran Adria revealed more details of his BulliPedia project - a kind of culinary wikipedia - at the Wired 2012 event in London
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Gaston and Ferran Celebrate Peru in Washington D.C.
Gastón Acurio and Ferran Adria presented their documentary 'Perú Sabe' at the first-ever Festival of Ceviche and Pisco in Washington DC
5 Michelin Chefs, 5 Dishes Under 5 euros
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5 Michelin Chefs, 5 Dishes Under 5 euros
Want to enjoy fine dining on a budget? Five stellar European chefs offer their ideas for succulent dishes under 5 euros
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elBulli Director Steps Down After 30 Years
Juli Soler, the director of the elBulli Foundation, has been forced to leave his position due to a neurogical illness
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Ferran's Advice for Recession Struck Restaurants
Ferran Adria, the godfather of avant-garde cuisine, offers advice for chefs whose restaurants are struggling through the global economic crisis
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The Adria's 41º Experience
A video of food from Albert and Ferran Adria cooked at the brother's 41º venue in Barcelona
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Ferran Adria Talks About Creativity
A lecture from Ferran Adria discussing creativity and specifically addressing the question, do I have an appetite for creativity?
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Adria Reveals Plans For Upcoming Nikkei Restaurant
Ferran Adria opens up about his upcoming Nikkei restaurant and the changes he hopes to see in 50 years
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Adria says elBulli had Japanese Influence
Speaking with a magazine in Tokyo Ferran Adria has claimed that Japanese cooking had the biggest influence on elBulli under his reign as chef
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Sun Sets on G9 Summit in Tokyo
Read all about this year's G9 gastro summit which featured culinary ambassadors like Ferran Adria, Gastón Acurio, Dan Barber, Joan Roca and more
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Ferran Adria Welcomes Chefs To Tokyo For G9 Summit
Ferran Adria, the leader of the G9 gastro summit, welcomed some of the world's greatest chefs to Tokyo ahead of the 2012 World Summit of Gastronomy
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Indian Food Inspired by elBulli
A look at Gaggan and Indian restaurant in Thailand that's taking Indian street food and giving it an elBulli like twist
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Can and Should You Protect Your Recipes?
Can a recipe be protected under copyright laws? Could a chef protect his dishes using patent protection? Find here all the answers about culinary copyright.
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Science and Cooking Lectures Return to Harvard
The popular series of free lectures on Cooking and Science held by Harvard university are set to return with Arzak, Adria and Chang all confirmed speakers
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Arzak, Adria, Esposito: Three Stellar Chefs Enjoy An Italian Tour
Ferran Adria and Juan Mari Arzak, two of Spain's most acclaimed chefs, are enjoying an Italian vacation with Gennaro Esposito, one of Italy's most renown chefs
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Ferran Adria On The Cover of Wired Magazine
Ferran Adria is on the cover of the October issue of Wired magazine in which he discusses the importance of staying creative
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Ferran Adria Visits Italy's Gennaro Esposito
Gennaro Esposito, one of Italy's Michelin starred chefs, welcomed Ferran Adria into his restaurant for a joyous celebration of food
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A Magic Tour with Ferran Adrià
A trip to Barcelona for a tour of the elBulli exhibition, guided by Adrià himself. Held at the Palau Robert Museum the exhibit documents the history of elBulli
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Ferran Adria on Rene Redzepi: ''I'm Still Ahead''
Ferran Adria commended Rene Redzepi's work in a recent interview with Italian newspaper but said the chef still has to catch up to him
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Ferran Adria to Auction elBulli's Remaining Wine
Around 10,000 bottles of wine from the world famous elBulli wine cellar are to be auctioned at Sotheby's in London
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Will Ferran Adria Change the World?
The Telegraph have been to Spain to interview Ferran Adria about his plans over the next few years
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The Adria's Mexican Plans in Barcelona
More news on the plans of Ferran and Albert Adria for their new Mexican restaurant, store and Mezcal bar opening in Barcelona
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Ferran Adria Plans a Japanese Restaurant in Barcelona
Ferran and Albert Adrià reveal their plans to open a Japanese style Nikkei restaurant in Barcelona
Interview With Ferran Adrià: "In 2013 We'll Return To Gastronomy"
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Interview With Ferran Adrià: "In 2013 We'll Return To Gastronomy"
An exclusive video interview with Spanish chef Ferran Adrià about his current projects, what he's been doing for the past year, how he thinks the food scene
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Ferran Adrià: "In 2013 We Return to Gastronomy"
FDL sit down to interview the Spanish chef Ferran Adrià - discussing his current work, when he'll be back in the kitchen and just what LaBullipedia is all about
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Mad Food Camp 2012: 12 Topics + 7 Quotes From Copenhagen
A report from Rene Redzepi's Mad Food Camp in Copenhagen, looking at the themes and quotes that emerged from the food festival
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Mad Food Camp 2012 - The Social Story
A social look at the second annual Mad Food Camp 2012 organized by chef Rene Redzepi from Copenhagen in Denmark.
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Harvard Students Win elBulli Foundation Prize
Two teams from Harvard Bussiness School have picked up first place in a competition organised by Ferran Adria and the elBulli Foundation
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Ferran Adrià and Gaston Acurio visit the UN Headquarters
Ferran Adria and Gaston Acurio will attend the premiere of their new documentary, Peru Sabe, at the United Nations Headquarters in New York
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The Adria Brothers Latest Creation
A video preview of the new Frosted Rain installation at Ferran and Albert Adrià's 41 Degrees Restaurant in Barcelona
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Gaston Acurio Documentary - Sneak Peek
Gastón Acurio, Peru's ambassador chef, is promoting a new documentary about Peruvian food. The film features chefs Ferrán Adriá, Dan Barber and Rene Redzepi
Grant Achatz's Homage to elBulli
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Grant Achatz's Homage to elBulli
A night of elBulli themed food as Grant Achatz and his Next team pay homage to Ferran Adria's famous Spanish restaurant
World's 50 Best Restaurants | Redzepi, Adrià, Blumenthal and Keller On The 10th Anniversary
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World's 50 Best Restaurants | Redzepi, Adrià, Blumenthal and Keller On The 10th Anniversary
Some special wishes on happy birthday from four of the best chefs in the world: René Redzepi, Ferran Adrià, Heston Blumenthal and Thomas Keller celebrate the
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Ferran Adrià to Open a Venue in London
Ferran Adrià tells Fine Dining Lovers he will open a new venue in London alongside his brother and business partner Albert
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Berastegui's New Video, Adria in China and Blumenthal's Picnic Party
Martin Berastegui has released a new video, Ferran Adrià returns from China and Heston Blumenthal to create a Picnic Party for the Queen's Diamond Jubile
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Rene Redzepi Makes Most Influential List - Ferran Adria Reacts
Ferran Adria gives his reaction to Rene Redzepi being included on the Time Magazine 100 Most Influential People List
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elBulli Reopening, a Joke
Rumors of Spanish Chef Ferran Adrià reopening his elBulli were in fact a joke from long time friend and elBulli manager Juli Soler
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Ferran Adrià Food Documentary Released
Cooking in Progress, the new food documentary that follows the work of Spanish chef, Ferran Adrià, is now available on DVD
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Ferran Adrià to Launch Wikipedia Style Cooking Site
Ferran Adrià announces his latest project similar to Wikipedia - an online modern cooking resource called LaBulliPedia
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Ferran Adrià to Open Mexican Restaurant in Barcelona
Ferran Adrià and his brother Albert announce they will open a new Mexican restaurant in Barcelona sometime in 2012
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Future Dining with Adrià and Roca
The Adria and the Roca brothers are both set to create new style dining experiences with the help of visual arts and performance in their Spanish restaurants
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Edible Flowers: a Glimpse of Spring on Your Table
Roses, violets and lavender: nature provides us with lots of edible flowers used by many famous chefs. Find out how you can choose and use the perfect bouquet
A Look at elBulli Ingredients
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A Look at elBulli Ingredients
A collection of pictures taken from The Fragile Feast, Routes to Ferran Adria.
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The Fragile Feast, Routes to Ferran Adrià
Hannah Collin's new project alongside Ferran Adrià involves tracing and discovering the routes of some of the chefs most important ingredients
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ElBulli Goes to London: a Dinner by Paco Roncero and Elton John
ElBulli goes to London for the dinner of the charity ball of sir Elton John. VIPs, design and nitrogen liquid cuisine by chef Paco Roncero
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An After Party Chat with Chef Paco Roncero
Chef Paco Roncero spoke with FDL after the party about his work and the experience of the first elBulli night in London.
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Mistura Festival 2011 in Peru: More Than Just Food
160,000 dishes, 500,000 loaves of artisan bread, 8 tons of fruit, and 500 litres of pisco sour in just 10 days? It must be the Mistura Festival, Gastón Acurio,
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The Basque Culinary Center in San Sebastian
The Basque Country is a famous gastronomic location, attracting foodies and gourmets at all times of the year.
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Chefs' G9: a Gastro-Social Manifesto
The best chefs in the world met in Lima, Perù, to discuss the role of chefs in the world. The result? An open letter to the chefs of tomorrow
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'The Family Meal' Cookbook by Ferran Adrià
A simple cookbook by Ferran Adria which offers up some quick and easy home recipes with the classic Adria magic.
'Tribulli' book, a Tribute to elBulli
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'Tribulli' book, a Tribute to elBulli
In July 2011 elBulli restaurant closed its doors and turned into a foundation: friends and colleagues of Ferran Adrià paid tribute to him and his work in the
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ElBulli Goes to Hollywood: a Movie about Adrià's Restaurant?
The news won’t be official until the final signature, but chef Ferran Adrià has already given his consent: the story of elBulli will be the
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ElBulli Restaurant Closes: This is (not) the End
Ferran Adrià announced that on the 30th of July elBulli restaurant will close and become a foundation. A homage to one of the world's finest restaurants
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Tribulli Book, a Tribute to elBulli Restaurant
Among the most recent efforts by Bob Noto, is his role as artistic director and graphic designer of the book Tribulli – A tribute to elB
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Oedipal Food: Between Love and Hate
Have you ever felt a little bit guilty when you taste something your mother made for you? That's what we call an "oedipal food".