Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

A second el bulli restaurant?

Modernist

  • This topic is locked This topic is locked
3 replies to this topic

#1 tony h

tony h
  • participating member
  • 1,023 posts
  • Location:London

Posted 16 December 2004 - 04:10 AM

Hi

I've failed to get a reservation at el bulli for the last 3 years - with such obvious high demand are you thinking of opening a second restaurant? If so can I suggest London?

Thanks

Tony

PS any tips of getting in year after next?

#2 Ferran Adrià

Ferran Adrià
  • participating member
  • 44 posts

Posted 16 December 2004 - 09:43 AM

Hi, there:

Reservations are simple: 8,000 seats a year, thousands and thousands who want to come. How many? It’s almost impossible to know. But there are thousands and thousands. So there’s no way to keep up with the demand. It's our worse "disgrace". No matter how hard we try, we don't find a fair way to handle them.

I don't know anything about reservations, Juli some of them and Luis García, who's elBulli's manager, is the one who handles this matter. I totally trust Luis's honesty.

There would be an easy solution for this: increase prices, but Juli and I don't want to convert elBulli into the most expensive place only affordable to some very rich people. Right now, we’re not at elBulli because of the money, we’re there because we love cooking. And we want to find unassuming couples in the dining room. We don’t want anybody to believe that elBulli is a place for VIPS. Juli and I make a very residual use of our influence.

Blind, I don't have any tricks for you, but if you have any suggestion about this, let us know.

Edited by Ferran Adrià, 19 December 2004 - 12:53 PM.

Ferran Adrià
elBulli

#3 artisanbaker

artisanbaker
  • participating member
  • 667 posts
  • Location:North America usually

Posted 16 December 2004 - 11:17 AM

Albert Adria told me last month that personnel requirements is what keeps el bulli from expanding to open other restaurants. It's hard to find good employees.

#4 FistFullaRoux

FistFullaRoux
  • participating member
  • 1,851 posts
  • Location:Erath, LA

Posted 16 December 2004 - 11:38 AM

I don't know where you would find another chef of his caliber, with an identical vision for the food. That has to be a major part of it...
Screw it. It's a Butterball.





Also tagged with one or more of these keywords: Modernist