Concerning ingredients - One of the most brilliant aspects of my recent meal at El Bulli was the way in which Ferran puts the bounty of the region on the plate and into your mouth. The dishes transform local offerings into very pure and powerful experiences. I certainly got a kick out of knowing that I will never look at an ear of corn the same way after tasting his sopa de palamitas. I loved the fact that I was eating simple ingredients like tarragon, beet root, peas, pumpkin, melon, etc. in a totally new and delicious way. Of course, I enjoyed other ingredients like truffle, oysters, toro, jamon, cigala, and rabbit. One of the great things about the meal was the healthy nature of the dishes. I felt invigorated rather than uncomfortable. I can't say this about most other Michelin starred meals which typically feature more "luxury" items. Let's face it, one of the greatest local ingredients the Costa Brava has to offer is Ferran himself. Criticizing the meal without eating it, based on a reading of the ingredients as "pedestrian," strikes me as silly. It's like accusing Picasso of being cheap because he used clay. Sounds like this poster is approaching his meal with a predetermined negative attitude. One of the charms of my dinner at El Bulli was the way in which Ferran challenges you to be open to new experiences.