The Magic of Ferran Adria & El Bulli

Ferran Adria is a magician with flavor & texture. Whether you want to call this molecular gastronomy, experiential cuisine, or the new cookery it's hard to refute the level of research, innovation, and technique the goes into Ferran Adria's magic.

Here is a clip from Decoding Ferran Adria wherein Anthony Bourdain enjoys one of the master chef's 32 course menus (yes 32 courses).



The pea ravioli was created with a technique called spherification which utilizes sodium alginate mixed with a food essence, that is then gently dropped into a bath of calcium chloride. This causes a thin membrane to form that encapsulates the essence, which when bitten into has the structural effect of caviar as the flavor essence bursts open.

Here is a clip demonstrating this technique to make fruit caviar.



To really understand Ferran Adria's magic, you have to start with understanding his philosophy.

Maybe someday we'll fully understand Ferran Adria's code.

Here's one more clip with Bourdain eating with Ferran Adria at El Bulli.



Like anyone who tries to change something, there are critics. But the magic of Adria will not be quashed by these, more likely it will unleash a new generation of innovators.