Bulli for him

摘要

Since the closure of El Bulli, his world-famous Spanish restaurant, in 201a Fer-ran Adria has been cooking up various ways to cement his legacy and share his ideas. They are certainly worth preservation. With his extravagant gastronomy, Mr Adria changed haute cuisine more than any other chef of the past 20 years. Though criticised for his use of chemicals, he was repeatedly able to awe diners at El Bulli like children at a magic show. Foie gras became powder, ravioli became liquid, melon became caviar-like beads.