Die Speisen, die in seinem legendären Restaurant „ elBulli “ serviert wurden, entstehen nicht am Herd, sondern im Forschungslabor.
So bearbeitet er rohes Ge¬müse mit Hightech aus der Medizintechnik, formt geliertes Olivenpüree zu Oliven oder serviert Fischmousse in einem Mantel von hauchdünnem Schweinefett.
Seine sündhaft teuren Menüs bestehen aus bis zu 35 winzigen Portionen.
www.metro-retailcompendium.deThe dishes served at his world-famous El Bulli restaurant are not cooked on the hob or in the oven, they are developed in the laboratory.
Adrià processes raw vegetables using high-tech medical equipment, shapes jellied olive puree into olives, and serves fish mousse encased in wafer-thin pork fat.
Adrià’s wickedly expensive menus consist of up to 35 tiny portions.
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