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On the contrary, the approach Adrià takes involves a great deal of methodology. Some of the methods they use to come up with new techniques and dishes is explained in the elBulli 83-93 books. Of course, inspiration and observation always help.

This is what Ferrán Adrià told us in the eG Q&A with him: So, basically science + chef + creativity -> molecular gastronomy

Codorniu (notice the spelling) is one of the two largest producers of cava, a sparkling wine produced in Spain using the Champenoise methods but with different kind of grapes than the used in Champagne. Though you may find excellent cavas, I usually prefer champagne. The other producer, btw, is Freixenet. I believe you can find Freixenet over the States.

I look forward to your report, Judith. At the risk of repeating myself, the three meals I had at Can Roca between July 04 and July 05 have been the best I've had in any restaurant in Spain over that period. And I'm still counting. PD: That includes a disappointing dinner at San Pau this week which tends to confirm the idea that the previous unsatisfactory lunch I had over there wasn't a flash in the vacuum.

Take a look at Texturas elBulli.

Why don't you try Calima, the new restaurant of Dani García former chef of Tragabuches? It's located in Marbella at the Don Pepe hotel.

Yes, they're located at San Sebastián and this is their site: Escuela Luis Irízar.

If my memory is accurate, I think that what they served me with an almond sauce was actually suckling pig.

Did they include dishes from the so called classic menu, that is, their stellar dishes dating back to the eighties?

Hey Paul, good to have you back! You've been to Can Roca recently, haven't you? How was it?

Take a look at this excellent bookstore in Burgundy: Athenaeum de la Vigne et du Vin

There are a few posts that deal with that issue and we have several members that have done stages in Spain or are currently staging in the country. Hopefully, one of them will notice this thread and post some info in here. In the meantime, take a look at these threads: stage @ elbulli or celler de can roca, need some help Visa inquiries?, How long can I stay? Yet another hopeful stagiaire...., Looking for some work in Spain Staggaires Story Continued, Moved to El Raco de Can Fabes Martín Berasategui Some of them were written by people who later did a stage. Keep us updated on your progresses.

Olive oil, of course.

Yes, I have. Suggestions? Skip it. At least, from a gastronomic point of view, I'd say.

According to Juli, 1994-7 will appear in English by Feb 2006, and 2003-04 by April 2006. Stay tuned.

I think it takes longer than that. They should go through a fasting process that lasts at least a couple of days. Perhaps others can add more information.

And Catalonia, for that matter. Heck, for every corner of Spain.

I use Guía Campsa and find it quite reliable. But let's not drift too much off topic.

Is Dominus the restaurant started by people who left Cuenllas? Where is it located?

There's a full report at El Periódico Mugaritz gets its second star, which is the only movement in that category along with the promotion of Sant Pau. Moo (Barcelona), Caelis (Barcelona), Rincón de Diego (Cambrils), Fogony (Sort), Hostal de Sant Salvador (la Vall de Bianya), El Lago (Marbella), Playa Club (La Coruña), Casa Alfonso (Dehesa de Campoamor, Alicante), La Costa (El Ejido), Solar de Puebla (Santa Cruz de Bezana, Cantabria) and La Sucursal (Valencia) get their first star. When is Can Roca going to get its more than deserved third star?

I believe that the 'no' phase has already ended and just 'yes' are on the way. The later in the season you asked for your table, the later you'll get an answer. So Luis, I think you're in. At least, according to the stochastic model I'm developing.

Congratulations to you all! I wasn't that lucky this time. For those going there for the first time, I'd be surprised if they don't have lots of fun at elBulli. It's a nice ride to have. May I ask you when did you send the request to LG? I'm going to write a thesis on his reservation assignation algorithms and some data would be helpful.

To me, the surprising thing is Luger getting a star, not the omission of Katz's, Pan. Admittedly, I'm more familiar with Michelin standards for Spain, which to say the least, are more than uptight.

Did any of you really think that Katz's had any chances to make it to the guide for a second? I can't think of any place like Katz's that has appeared in the European red guides I know and thinking of Spain and the tapas bars, the inclusion of places like Katz's would mean that thousands of places should be added to the guide.

But it is conceptually.