The exhibition highlighted contemporary design and its anthropological and aesthetic issues through a narrative and sensory journey that questioned the current field of design.

In collaboration with the photographer Francesc Guillamet, the audiovisual designer Vicenç Asensio and industrial designer Luki Huber, all regular collaborators and very close to the world of elBulli, the aim of this exhibition was to reinterpret the concept of the still life in art from the perspective of the world of gastronomy.

Organised only a few months after its closure as a restaurant, the exhibition presented a chronological and conceptual journey through elBulli’s history to showcase Ferran Adrià and his creative team’s talent and ability to innovate. It was the first restaurant-themed exhibition.

In the wake of its success at Barcelona’s Palau Robert, the first ever restaurant-themed exhibition could be visited at this prestigious London venue. The exhibition itinerary allowed visitors to explore how Ferran Adrià and the elBulli creative team added a magical and multisensory dimension to the gastronomic experience.

Following the successful exhibitions at Palau Robert in Barcelona (2012) and Somerset House in London (2013), this exhibition was held at the prestigious Museum of Science of Boston, demonstrating that the elBulli spirit was still very much alive three years after the restaurant closed.

This exhibition detailed the elBulli creative process through drawings and diagrams by Ferran Adrià. To coincide with this exhibition, Decoding the Gastronomic Process was presented.

This touring exhibition was held at the same time as the ARCO International Contemporary Art Show in Madrid, and could later be visited at the Museum of Contemporary Art Cleveland, Minneapolis Institute of Art and Marres House for Contemporary Culture, Maastricht

Through this exhibition, Ferran Adrià explained his creative process during his 25 years at the helm of the elBulli kitchen, which led to its codification. The exhibition later travelled to Lima and Buenos Aires.

On 19 February 2015, Spain’s Paramount Channel premiered Eating Knowledge, a documentary filmed on 15 January of the same year during a master class given by Ferran Adrià as part of the exhibition ‘Ferran Adrià: Auditing the Creative Process’ at the Espacio Fundación Telefónica in Madrid.

It showed an experiment in which eight total strangers tasted eight ‘conceptual elaborations’ using their five senses, while Ferran Adrià revealed the keys to his creative process throughout 25 years of work at elBullirestaurante.

The aim of this exhibition was to convey the idea that Ferran Adrià had transformed cuisine in the same way that Salvador Dalí had changed art, showing his work through images of his creations, designs and the notebooks in which his creative process was recorded.

The first exhibition on the Sapiens methodology, with the aim of exploring the methods and the concept of the creative process through the storyline of gastronomy and, more specifically, of pa amb tomàquet (bread spread with crushed tomato).

On the occasion of this exhibition, the museum’s Mauri’s Room housed an art intervention by Ferran Adrià in which he asked the question ‘What is cooking?’, with the conviction that the answer might reveal some essential ideas about humans as creative beings.

Comer Arte. Una visión fotográfica de la cocina de Ferran Adrià (Eating Art. A Photographic View of Ferran Adrià’s Cuisine)‍

The relationship between elBulli and the photographer Francesc Guillamet began in 1992. In particular, he photographed the 1,846 final elaborations comprising the General Catalogue, which involved taking more than 100,000 shots. It was much more than a collaboration. As Ferran Adrià himself described it at the presentation of the book, ‘we could say it was a communion between our art and his; the photos of elBulli aren’t the work of a photographer and a chef, but a whole, a unit, a single intention, and perhaps a single soul.’
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‘Water Textures’ is a series of amazing images that the Swiss photographer Hans Gissinger took at elBulli in 2004.

During the three days he spent at Cala Montjoi, the photographer shot all the textures at elBulli that were possible to elaborate with a single product: water (jellies, airs, spheres, mousses and spaghetti, etc.).

This musical composition was inspired by Ferran Adrià and, more specifically, the tasting menu offered to the composer on his visit to elBulli in 2007.

Frank Madlener proposed that he undertake this project with the intention of ascertaining how electronics could create the illusion of an orchestra set up in the space, surrounded by an audience and creating one-of-a-kind acoustic configurations.

Commissioned by the Orchestre de Paris and IRCAM, Le Livre des illusions (The Book of Illusions – a tribute to Ferran Adrià) is dedicated to Marie Linden and Grégoire Biasini. This work debuted at the Salle Pleyel concert hall, in Paris, on 11 June 2009, conducted by Jean Deroyer.

The Fragile Feast is the result of a collaboration between Hannah Collins and Ferran Adrià.

The artist’s work explores the origins of products from different cultures and captures them with a brilliant sensibility, reflecting the land of their origin and the people who work with them.

In Ferran Adrià’s words, ‘the result is a beautiful story and forms a trajectory that only Hannah Collins could create with such naturalness, such poetry and with as much truth.’
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Matador Ñ was the result of two years’ of teamwork with Ferran Adrià. It takes an in-depth look at the relationships Ferran Adrià formed with other areas of culture and society, with the aim of identifying both Ferran Adrià and elBulli’s creative process.

The issue brings together important figures, such as Vicent Todolí, Johan Cruyff, Gustavo Martín Garzo, Andoni Luis Aduriz, Hannah Collins, Gastón Acurio, Yves Michaud and Peter Gabriel.
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This sequence shows Ferran Adrià photographing Richard Hamilton with a Polaroid camera.

The image, which forms a part of the artist’s ‘Polaroid Portraits’ collection, was taken in elBullirestaurante’s kitchen on 25 September 1999.

Hamilton came across this camera on a visit to Roy Lichtenstein’s studio in the United States. He asked the American artist to take a photo of him, which led to a collection that began in 1968 and continued until 2000, with snapshots of the artist taken by such diverse artists as Francis Bacon, Andy Warhol, Man Ray, John Lennon and, in this case, Ferran Adrià.

A snapshot taken in the kitchen during a visit to elBulli by Miquel Barceló in 2008. It was a very special visit, which had been arranged by GQ magazine, in which Miquel had dinner with two friends, Amassagou Dolo and Amon Dolo, two Malians who were visiting elBulli as part of their first time to Europe.

Ferran had this to say about this very special occasion: ‘The fact that two people should come from the middle of Africa, find themselves in Europe for the first time and like all my dishes was one of the most unbelievable experiences in my life.’

De la Cuisine à l'Art - Pour une théorie de l'Art Culinaire‍‍

This book by Tiphaine Campet was the first analytical work to study the culinary practice of the leading chefs of the day.

The author supported her analysis with a large number of specific examples by the professionals with whom she had worked and, in particular, based on the practice of the forerunner in this field: Ferran Adrià.

Aimed at all culinary aesthetes and creative enthusiasts in general, the book endorses this new way of understanding cuisine and the recent changes it has undergone since the 2000s. The analysis clearly shows that the culinary practice can be presented as an artistic culture expressed through many different approaches.
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