![]() ![]() ![]() ![]() His thinking constantly evolves that is, new ideas and inspirations fill his head as circumstances change, or his view of them adjusts. If there's one thing I've learned in all the time I've spent with the legendary Catalan chef over the past three years, working on and then promoting my biography of him, it's that nothing he says about the future ever just sits there and behaves. We'll serve dinner as we would any other night, and then go home." Ha. Last year, when I first asked Ferran Adrià what would happen on the closing night of El Bulli, he replied, "There will be nothing special. (The only Americans among them, besides myself, appeared to be Jeffrey Steingarten of Vogue and Time stringer Lisa Abend, author of a new book about El Bulli's stagiares, or interns.) (Pictured left, the author with Ferran, about halfway through the after-dinner party) Outside El Bulli, often hailed as "the world's most famous restaurant" and almost certainly the world's most influential, a mob of journalists, photographers, and videographers - some, making an official documentary, sported black T-shirts reading "Last Waltz El Bulli" - milled around the big, round gravel parking lot waiting for the official program to begin. ![]()
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