Chloroplastik

to Revallo: Thank you for your explanation. The gnocchi was only oil and agar-agar...but it was nearly white outside and inside...? Omelette surprise 2003 looks really weird but in the mouth there was something very classical but the texture. It was my first "yuba"... ;) Of course I will have more questions.

Hello Revallo, Really nice to see a member of the Adria's team here. Your dishes were among most astonishing. Of course I want to know more about all, but first I would be pleased to have some light of one of my wife's favorite: "esparragos blancos al aceite de oliva"; and especially about the gnocchi and the orange sauce (yolk?). (there was three sprinkles'head, each one was beside a kind of ravioli-gnocchi full of olive oil, there was also a orange sauce . We were supposed to eat the gnocchi and and the sprinkle together. The contrast of textures and their becoming in mouth were surprising, the flavours were very long and intense). Thanks for this moment Revallo.

Well, the marshmallows and the pop corn were just to start the meal and there were together on the table with the "pistachulines de yogur" and the "arlette iberico". The marshmallows were a kind of yogurt foam with parmesan outside. The "palomita de queso" was pop corn with a thin but crunchy net of parmesan. The "pan de queso" was an incredibly light and aired parmesan ice with some dry raspberries, chips and nuts to put on it before eating. As yogurt, parmesan is very used by Ferran Adria but in many different ways. And I'm french so cheese is not a problem for me even it's an italian one

Thanks dosconz, Well the foie gras powder was presenting as a simply ground handle on the plate. This earthy appearance really contrasted with its extreme melting texture. I did not shoot any dish as I did not bring my camera. First of all it was a dinner with my wife and we had to have a good time ;)

Hello docsconz, Tierra 2005 was an adaptation of an "old" dish of Ferran Adria. It's a powder of foie gras and mini chips covering a kind of jelly. Really good and tastefull. The ultra melting texture obtained with the pacojet gives a incredible lightness to this dish.

Hello pedro, Yes it was my first time there. It's difficult with these dishes to have a favorite one. First, I have to say that I enjoyed everything. The oysters were very strange for example. It was a reconstruction of an oyster with a sea jelly and a kind of cream of the same colour of the oyster, the real mollusc was in the middle of the jelly and the cream was below it. An iridescent pearl was beside it, in the shell. We had to start with the pearl which was liquid inside and with a very special savour, then we ate the oyster, discovering the grey cream below it. So it was playing with memory (the oyster looks like an oyster), it was using a fresh oyster, but it was really surprising in mouth and the flavours were very long. I will take time to describe some of the others dishes...

Hello, I'm a new member and as I just come back from Spain I just want to let you know about my el Bulli experience. So, I was there this week. I had a room in the Ramblamar Hotel, a clean 3 stars hotel in Rosas. With my wife, we went to cala Montjoi during the morning to see theplace. It was a really nice smelling experience with the accacias in flowers and the eucalyptus. Well, so we knew how to get there for the evening. We got there at 8 pm and after a small walk in the garden and a visit in the kitcheen, we started to eat. Here is the menu: april 7th -margarita 2005 -olivas sféricas -marshmallow de parmegiano -pistachulines de yogur -arlette iberico -palomita de queso -oreo de oliva negra con mantequilla de yogur -ninfa de algodon thaï -caramelo de aceite de calabaza -caviar sférico de melon -trufa nitro coulant de pistacho -pan de queso -ravioli sférico de guisantes y ensalada de guisantes a la menta -tierra 2005 -ravioli de mantequilla -ostra con su perla -esparragos blancos al aceite de oliva -mollejas de pato con canelon cremoso -albondigas de habitas y cefalopodos -cigala unilateral con aire de té matcha -panceta iberica confitada con buey de mar a la cantonesa -sesos de cordero con erizo de uva de mar -naranja sanguina con aceite de oliva extravirgen -omelette surprise 2003 -migas heladas de praliné morphings -yogur nitro con caviar dulce -algodon de maracudja -A kind of baileys Wines: -Almacenista seca Lustau -Sauvignon from New Zealand Isabel Estate 2002 -Chardonnay Penedes Augustus 2003 -Solera 1865 Don Juan It was a great experience for both. We leaved at 2am and we went back directly to the hotel. If you want some explanation, just ask me. I didn't want to write a too long message.