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Number of articles found: 3458

El Banquete imposible

Paz en la mesa podría titularse esta recreación de ´La última cena’ de Leonardo da Vinci.


protagonists: Ferran Adrià
medium: VANITY FAIR - article’s category: Article - language: Spanish
date: 01/09/2008

Una cena en elBulli 2008

Todos los años, cuando termina la temporada, realizan una auditoría gastronómica, o análisis de la campaña, las técnicas y el grado de aceptación. En 2009 abrirá del 15 de junioal 20 de diciembre.


protagonists: Ferran Adrià
medium: La Cartelera - article’s category: Article - language: Spanish
date: 05/09/2008

Should I eat it or frame it?

Can cooking art? If that question can ever be answered, it is at elBulli in Catalonia, whose terrifyingly original dishes have won Ferran Adrià three Michelin stars and as many World’s Best Chef Awards. Guardian art critic Adrian Searle gets stuck in.


protagonists: elBullirestaurant
medium: THE GUARDIAN - article’s category: Article - language: English
date: 15/09/2008

AA Gill Table Talk

This is just very, very good cooking: intense, and obtusely original.


protagonists: elBullirestaurant
medium: THE SUNDAY TIMES - article’s category: Undefined - language: English
date: 28/09/2008

Spanish Supremo

Ferran ADrià, chef at famed elBulli, is pretty extraordinary indeed, writes AA Gill. And not just because he still knows where the knives in his kitchen are kept.


protagonists: Ferran Adrià
medium: AUSTRALIAN GOURMET TRAVELLER - article’s category: Article - language: English
date: 01/10/2008

Creativity is not a game, it’s a serious business.

So says Ferran Adrià, co-head chef of the best restaurant in the world. And what a business. Open only for six months a year, there are two million contenders for the 8,000 seats available. After 17 years of salivating about it, Jay Rayner finally fulfills the dream- to meet the man and eat at elBulli.


protagonists: Ferran Adrià
medium: THE OBSERVER FOOD MONTHLY - article’s category: Article - language: English
date: 01/10/2008

elBulli 2008


protagonists: elBullirestaurant
medium: THE CUISINE MAGAZINE - article’s category: Article - language: Japanese
date: 01/10/2008

Ladies love culinary Ferran

The sensually aware Spanish chef brings his recipes for romance to a sold-out Toronto reading.


protagonists: Ferran Adrià
medium: NATIONAL POST - article’s category: Article - language: English
date: 08/10/2008

elBulli for me

It took four hours and $250, but when melon caviar hit the iberico consommé, it was magic.


protagonists: Ferran Adrià
medium: TORONTO STAR - article’s category: Article - language: English
date: 08/10/2008

It was all in the best possible taste.

Next week, the nº1 restaurant in the world issues its annual invitation for dinner reservations. Forty courses later, Cassandra Jardine reports.


protagonists: elBullirestaurant
medium: THE DAILY TELEGRAPH - article’s category: Article - language: English
date: 10/10/2008

EEUU se rinde otra vez a Ferran Adrià

El Chef de gira por el país norteamericano, presenta en New York el libro “A Day at elBulli”.


protagonists: Ferran Adrià
medium: EL PERIÓDICO - article’s category: Article - language: Spanish
date: 11/10/2008

A singular success

Restaurant Insider: Nicholas Lander explains why is only one elBulli.


protagonists: elBullirestaurant
medium: Financial Times - article’s category: Article - language: English
date: 11/10/2008

My dinner with Adrià

On Yom Kippur, good things come to those who wait.


protagonists: Ferran Adrià
medium: THE NEW YORK TIMES - article’s category: Article - language: English
date: 12/10/2008

Los paisajes de Albert Adrià

El hermano de Ferran Adrià es uno de los cerebros de elBulli y un tapado de la cocina tecnoemocional. Albert es el alquimista con grandes sueños. El último, un monumental libro sobre postres inspirados en la naturaleza. Puro arte.


protagonists: Albert Adrià
medium: DOMINICAL - article’s category: Article - language: Spanish
date: 12/10/2008

Mood lighting, great food, big events – seductive Sydney a date to remember.

There is a happy band of chefs who make the world their oyster and yesterday the celebrated Spaniard Ferran Adrià had hardly stepped off a plane from America before being spirited onboard a 45-foot cruiser to do lunch on the harbour with Tetsuya Wakuda.


protagonists: Ferran Adrià
medium: THE SYDNEY MORNING HERALD - article’s category: Undefined - language: English
date: 17/10/2008

The methods of Ferran Adrià

Chef Ferran Adrià says most of the food at the swank elBulli is simple, writes Dani Valent.


protagonists: Ferran Adrià
medium: THE AGE - article’s category: Article - language: English
date: 20/10/2008

Ferran Adrià

World’s greatest chef can make everything but money.


protagonists: Ferran Adrià
medium: THE AUSTRALIAN - article’s category: Article - language: English
date: 20/10/2008

Ferran Adrià on cooking as art.


protagonists: Ferran Adrià
medium: THE WALL STREET JOURNAL EUROPE - article’s category: Interview - language: English
date: 31/10/2008

Carme Ruscalleda y Ferran Adrià cocinan una poción mágica en algún rincón.

Aceite, sal y chocolate, ingredientes para soñar, exclaman.


protagonists: Ferran Adrià
medium: AR - article’s category: Article - language: Spanish
date: 01/11/2008

Una mente privilegiada.

Cocinero, repostero, director creativo del Taller de elBulli, artífice de las tapas de Inopia y autor de Natura, su segundo libro de postres donde reivindica la belleza del oficio.


protagonists: Albert Adrià
medium: CLUB DE GOURMETS - article’s category: Article - language: Spanish
date: 01/11/2008

Con gusto peruano.

Con su impresionante afluencia y amplísima variedad de su propuesta, la feria PERÚ MUCHO GUSTO pinta para convertirse en un referente ineludible de la cocina latinoamericana.


protagonists: Albert Adrià
medium: GULA - article’s category: Article - language: Spanish
date: 01/11/2008

El placer más adictivo.

Amargo o dulce, el chocolate te alegra el día. El cacao aporta energía y buen humor. Fundido, bañado, en polvo, relleno… ríndete a su gusto.


protagonists: Ferran Adrià
medium: WOMAN - article’s category: Recipe - language: Spanish
date: 01/11/2008

Bulli Boy

Ferran Adria’s cooking is first and foremost about being good to people.


protagonists: Ferran Adrià
medium: THE SUNDAY TIMES - article’s category: Article - language: English
date: 02/11/2008

Los mejores chefs de España exploran Brasil.

El congreso gastronómico internacional de Sao Paulo tiene a España como país invitado.


protagonists: Ferran Adrià
medium: EL PERIÓDICO - article’s category: Article - language: Spanish
date: 05/11/2008

A cozinha para todos os sentidos.

O nome é longo, mas nao tema: o tecnoemocional é de comer.


protagonists: Ferran Adrià
medium: PALADAR - article’s category: Interview - language: Portuguese
date: 06/11/2008

Enfiando a mao na jaca.

A festa foi na cozinha.


protagonists: Ferran Adrià
medium: PALADAR - article’s category: Article - language: Portuguese
date: 06/11/2008

elBulli más dulce

Albert Adrià concentra en Natura sus investigaciones sobre los postres.


protagonists: Albert Adrià
medium: EL PAÍS - article’s category: Article - language: Spanish
date: 14/11/2008

La gente puede hacerse en casa un menú estupendo gastando sólo dos euros.

El gran agitador de la cocina dice que el modelo de restaurante actual está agotado.


protagonists: Ferran Adrià
medium: EL DIARIO VASCO - article’s category: Interview - language: Spanish
date: 28/11/2008

Ferran Adrià

La libertad de ideas.


protagonists: Ferran Adrià
medium: EL PAÍS SEMANAL - article’s category: Undefined - language: Spanish
date: 30/11/2008

Las nuevas exquisiteces.

Las delicatessen cambian con los tiempos. Del caviar o la langosta pasamos a las flores o a las anémonas. Bienvenida a los nuevos caprichos gastronómicos.


protagonists: Ferran Adrià
medium: WOMAN - article’s category: Recipe - language: Spanish
date: 01/12/2008