Decoding Ferran Adria

A recent discussion about the delicious possibilities of bacon vodka has got me back on a molecular gastronomy kick. How can a discipline that combines delicious food with class IV lasers not be great?

If there's one undisputed king of molecular gastronomy, it's Ferran Adria. His restaurant, El Bulli, is the Mecca of modern creative food. Located in Catalonia, Spain, it serves only 8,000 patrons per year, despite the fact that it receives eight hundred thousand requests for tables. Its season is limited to 6 months (April-September) so Adria can spend the other 6 months experimenting in his ultra-high-tech food laboratory in Barcelona.

I've always been curious about what this food experimentation would actually look like... bunsen burners? Erlenmeyer flasks? Lab coats? Luckily for me, Anthony Bourdain went out and did some investigative eating in Spain to shed a little light on the El Bulli restaurant and lab. If you have 45 minutes to spare, and are as big a food nerd as I am, Decoding Ferran Adria will blow your socks off. Here is a man who knows how to cook.


(full screen link)