The Palau Robert presents the exhibition “Ferran Adrià and elBulli. Risk, Freedom and Creativity”, which will run from 2 February 2012 to 3 February 2013, showing the talent and comprehensive capacity to innovate that Ferran Adrià, the late 20th and early 21st centuries’ most influential chef, has applied to gastronomy.
Foodies love Barcelona. This cosmopolitan city offers a wide variety of dining opportunities – from Michelin-starred restaurants (a total of 18 in the city) to lively tapas bars.
These days, it just opened this important exhibition, don't let to visit it!
The “Ferran Adrià and el Bulli. Risk, Freedom and Creativity” exhibition unveils the creative universe and talent of Ferran Adrià, the late 20th and early 21st centuries’ most influential chef, as well as the comprehensive capacity to innovate that he has applied to gastronomy. Produced by the Government of Catalonia, the exhibition will be open to the public from 2 February 2012 to 3 February 2013 in Room 3 at the Palau Robert in Barcelona.
Over the years, Ferran Adrià has become a global icon of gastronomy. The work done at elBulli –considered the world’s best restaurant for five years running– has received global recognition and has set the direction for the future of cooking. The names of Ferran Adrià, Juli Soler, Albert Adrià and of elBulli’s entire creative team are associated with values such as reflection, talent, innovation, leadership, teamwork, a job well done, internationalisation and solidarity. Going far beyond the field of gastronomy, their work embraces areas such as art and technology.
The exhibition comes after elBulli closed its doors in July 2011, a decision that was taken so that it could undergo its transformation into elBullifoundation, a centre for gastronomic experimentation and innovation that plans to disseminate its creations on the Internet from 2014.
The exhibition offers an insight into the creative thinking of Ferran Adrià and his team. The kind of thinking that has given rise to a series of proposals such as “foams”, “spherifications”, “warm jellies” and “airs”, all of which represent fundamental changes in the history of cooking. By filling the kitchen with good products and amazing ideas, the work pioneered by Ferran Adrià has managed to position Catalonia as a point of reference on the global stage of creative, avant-garde cuisine.
The spirit of elBullirestaurant –creativity, talent, imagination, innovation, leadership, teamwork, risk, internationalisation– is still alive thanks to the numerous stagers who spent time at the establishment and have since become globally renowned cooks. They were privileged students who are now some of the best chefs in the world. René Redzepi (Noma), Joan Roca (El Celler de Can Roca), Andoni Luis Aduriz (Mugaritz), Grant Achatz (Alinea), Massimo Bottura (Osteria Francescana) and José Andrés (Think Food Group).
Opening hours
Monday to Saturday: 10 am to 8 pm. Sunday: 10 am to 2.30 pm
Monday to Saturday: 10 am to 8 pm. Sunday: 10 am to 2.30 pm
Free entrance.
