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Bob Noto & Antonella Fassio
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This short and moving documentary pays tribute to all those people, Bob Noto and Antonella Fassio, who have sat down at a table with the desire to experience an intense and magical moment. Both are a superlative example of having an emotional reaction to the elBullirestaurante tasting menus and to gastronomy in general.
Their facial expressions convey the countless connections that take place in humans when enjoying a high-quality gastronomic experience. This can be seen in the installation dedicated to the gastronomic experience in the outdoor section of the exhibition.
Recorded in 2005, this is the only complete film of customers partaking in elBulli’s entire tasting menu service.
Their facial expressions convey the countless connections that take place in humans when enjoying a high-quality gastronomic experience. This can be seen in the installation dedicated to the gastronomic experience in the outdoor section of the exhibition.
Recorded in 2005, this is the only complete film of customers partaking in elBulli’s entire tasting menu service.
ARTICLE: Bob Noto (by Ferran Adrià)
Bob Noto was one of the most important gourmets of the last two decades of the 20th century and the first two of the 21st century.
He was the person who dined the most at elBulli, constantly accompanied by his wife Antonella, a scientist with a special talent for understanding cuisine, and whom he always considered the true expert on the subject.
‘I’ve never met anybody with his ability to read dishes. He would give a detailed interpretation of the reasons for each thing and revealed details that not even I had noticed.’
However, crucially, his great sensibility and positive attitude should be highlighted. ‘He’d always spoke constructively, and you never heard him say an unkind word about anybody. He’d always go the restaurants he liked, and he did so for profound enjoyment.’ He was the complete opposite of the cantankerous critic, because he was actually ‘not a critic but a gourmet who liked to eat and wasn’t very interested in writing’. He had a sensitive eye for capturing the gastronomic world with his camera.
Bob was undeniably the Brillat-Savarin of our times.
He was the person who dined the most at elBulli, constantly accompanied by his wife Antonella, a scientist with a special talent for understanding cuisine, and whom he always considered the true expert on the subject.
‘I’ve never met anybody with his ability to read dishes. He would give a detailed interpretation of the reasons for each thing and revealed details that not even I had noticed.’
However, crucially, his great sensibility and positive attitude should be highlighted. ‘He’d always spoke constructively, and you never heard him say an unkind word about anybody. He’d always go the restaurants he liked, and he did so for profound enjoyment.’ He was the complete opposite of the cantankerous critic, because he was actually ‘not a critic but a gourmet who liked to eat and wasn’t very interested in writing’. He had a sensitive eye for capturing the gastronomic world with his camera.
Bob was undeniably the Brillat-Savarin of our times.
INFORMATION: Book Tribulli, a tribute to elBulli with illustrations and images by Bob Noto
Tribulli, a tribute to elBulli (Bob Noto) / 2010
Published in a limited edition of only 1,000 numbered copies, this book was edited by Rafael García Santos. It is a compilation of 95 views and testimonies from chefs and restaurateurs, as a tribute of affection and esteem from Ferran Adrià’s friends and colleagues for his innovative contributions to the world of cooking.
In addition to overseeing the graphic design for the entire project, Bob Noto also contributed with his illustrations and images taken at elBullirestaurante over the years.
Published in a limited edition of only 1,000 numbered copies, this book was edited by Rafael García Santos. It is a compilation of 95 views and testimonies from chefs and restaurateurs, as a tribute of affection and esteem from Ferran Adrià’s friends and colleagues for his innovative contributions to the world of cooking.
In addition to overseeing the graphic design for the entire project, Bob Noto also contributed with his illustrations and images taken at elBullirestaurante over the years.
