The legendary Catalan restaurant may have closed its doors two years ago, but the gels, emulsions and ‘texturas’ live on as a major retrospective opens today at Somerset House. Frozen Parmesan air with muesli, Kellogg’s puffed rice paella and amber-glowing ‘shark fin’ noodles with oriental tuna foam were among the divisive dishes conjured up by head chef Ferran Adrià during his 27-year tenture in El Bulli’s kitchens – earning him the moniker the ‘Godfather of molecular gastronomy’.
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