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Number of articles found: 189

Barcelona way beyond tapas

Radical young chefs are shisking this ancient city’s restaurant scene into the next century. Arthur Lubow eats his way through Europe’s newest capital of cuisine.


protagonists: elBullirestaurant
medium: DEPARTURES - article’s category: Article - language: English
date: 01/01/2003

A new reign in Spain

Revolutionary chefs and winemakers shake up a traditional culture


protagonists: elBullirestaurant
medium: WINE SPECTATOR - article’s category: Article - language: English
date: 30/06/2003

A Laboratory of Taste

During the six months his restaurant is closed, Adrià works on new recipes in a laboratory near the Barcelona market.


protagonists: elBullirestaurant
medium: THE NEW YORK TIMES - article’s category: Article - language: English
date: 10/08/2003

Der Dalí unter den Köchen

Ferran Adrià gilt als primus inter pares unter den 35 Drei-Stermne-Köchen der Welt. Peter Stolz hat einen der begehrten Plätze in dessen elBulli ergattert und stellt nun exklusiv in Küche das Sommermenü 2003 vor.


protagonists: elBullirestaurant
medium: KÜCHE - article’s category: Article - language: German
date: 01/08/2003

En opdagelsesrejse i gastronomien

Det er varmt i Cala Montjols i juli.


protagonists: elBullirestaurant
medium: STANDARD - article’s category: Article - language: Other languages
date: 01/09/2003

Ferran Adrià. El mejor cocinero del mundo

Quejarme sería insultar a la gente


protagonists: Ferran Adrià
medium: EL PERIÓDICO - article’s category: Interview - language: Spanish
date: 30/08/2003

La magia de Ferran Adrià

Mago de la cocina, escurridizo genio a quien es difícil encontrar en su propio feudo, siempre dado a la investigación de nuevas y revolucionarias recetas, conocedor de los sabores de los distintos países de la Tierra, visionario de las espumas, los aeroso


protagonists: Ferran Adrià
medium: BONVIVANT - article’s category: Interview - language: Spanish
date: 01/08/2003

Inside the world’s best kitchen

El Bulli, on the Costa Brava, is reputed to be the greatest restaurant in the world, its experimental recipes kept secret even from its junior chefs. Anna Murphy, the firs journalist allowed into its kitchens, worked three gruelling shifts there.


protagonists: elBullirestaurant
medium: THE SUNDAY TELEGRAPH - article’s category: Article - language: English
date: 20/07/2003

Kann man Kunst essen?

Diesser Mann hat das Essen neu erfunden. Was er zubereitet, ist ebenso verruckt wie einzigartig. In Ferran Adriàs Restaurant elBulli an der Costa Brava ist kein Gang das, was er zu sein scheint.


protagonists: Ferran Adrià
medium: BRIGITTE - article’s category: Article - language: German
date: 01/01/2004

Fluchtige Welt der Dufte


protagonists: Hacienda Benazuza
medium: DER SPIEGEL - article’s category: Article - language: German
date: 20/12/2003

Shibata Publishing

elBulli


protagonists: elBullirestaurant
medium: REVISTA JAPONESA - article’s category: Article - language: Japanese
date: 01/12/2003

El Bulli

20 años en 20 platos


protagonists: elBullirestaurant
medium: EL PAÍS SEMANAL - article’s category: Article - language: Spanish
date: 28/12/2003

A reinvencao da cozninha

Segredos e revelacoes do genial cozinheiro catalao Ferran Adrià, as vesperas de lancar o segundo livro sobre o elBulli.


protagonists: elBullirestaurant
medium: GULA - article’s category: Article - language: Other languages
date: 01/10/2003

Fijnproevers-tv

Op 26 december programmeert cultuurzender Arte een reportage die meer dan één fijnproever zal interesseren.


protagonists: Ferran Adrià
medium: WEEKEND - article’s category: Article - language: Other languages
date: 16/12/2003

Le jeu de l’oie


protagonists: Ferran Adrià
medium: WEEKEND - article’s category: Article - language: Other languages
date: 25/12/2003

Ferran Adrià en su laboratorio de invierno

Todos los años, de octubre a marzo, el equipo creativo de elBulli se encierra en un taller-laboratorio de Barcelona para crear los nuevos conceptos, técnicas y platos que configurarán la carta de la siguiente temporada del restaurante más in del globo.


protagonists: elBullirestaurant
medium: DOMINICAL - article’s category: Article - language: Spanish
date: 28/12/2003

2003 The year in review

Spain created the loudest buzz, hierlooms hogged the spotlight, lounges an small plates pumped up sales, southern Italian and regional mexican menus mushroomed, and the farmer-chef romance blazed hotter than ever.


protagonists: Hacienda Benazuza
medium: FOOD ARTS - article’s category: Article - language: English
date: 01/12/2003

Zu Wwihnachten den geliebten


protagonists: Ferran Adrià
medium: DER FEINSCHMECKER - article’s category: Article - language: German
date: 01/01/2004

Ferran Adrià


protagonists: Ferran Adrià
medium: E Y - article’s category: Article - language: Greek
date: 01/01/2004

FERRAN ADRIA

L’ALCHIMISTE


protagonists: Ferran Adrià
medium: LE MONDE 2 - article’s category: Article - language: French
date: 25/01/2004

Ferran Adrià consigue el Premio Català de l’any 2003

El restaurador de elBulli, elegido por revolucionar la alta cocina y lograr un gran éxito internacional.


protagonists: Ferran Adrià
medium: EL PERIÓDICO - article’s category: Article - language: Spanish
date: 21/01/2003

Los nuevos conquistadores

Justo antes de la cita electoral del 14 de marzo en España, TIME se reunió con algunos de los protagonistas del extraordianrio resurgimiento del país.


protagonists: Ferran Adrià
medium: TIME EUROPE - article’s category: Article - language: Spanish
date: 08/03/2004

La cuisine espagnole en première ligne

Craquante. Entre haute couture et pret-a-poter, la nouvelle gastronomie ibérique flirte avec l’art et s’inspire de la recherche scientifique. Promenade entre laboratoire et fourneaux.


protagonists: elBullirestaurant
medium: L’HEBDO - article’s category: Article - language: French
date: 19/02/2004

La magia del Alquimista

Es uno de los mejores chefs del mundo, pionero de la cocina de investigación que irradia desde elBulli, su pequeño restaurante.taller que no quiere ampliar.


protagonists: Ferran Adrià
medium: GENTLEMAN ESPAÑA - article’s category: Article - language: Spanish
date: 01/03/2004

Chef of the month

People say I’m the best chef in the world. I just want them to say I did something different.


protagonists: Ferran Adrià
medium: GQ Reino Unido - article’s category: Article - language: English
date: 01/04/2004

Todo sobre Ferran Adrià, el mejor cocinero del mundo.


protagonists: Ferran Adrià
medium: RONDA IBERIA MAGAZINE - article’s category: Article - language: Spanish
date: 01/03/2004

Ferran Adrià

sentado en uno de los sillones de la recepción del Hotel Essex House de Nueva York, frente a la entrada sur de Central Park, nos espera Ferran Adrià. A pesar de que su cara denota cansancio, su conversación es apasionada y deja patente la devoción que pro


protagonists: Ferran Adrià
medium: NOX - article’s category: Article - language: Spanish
date: 01/04/2004

A sorcerer’s kitchen

Tortilla foam, barbecued sorbet and hot seaweed jelly – it’s food ? but not as you know it. Ferran Adria s is Sapins, and probably, the world’s, most inventive chef.


protagonists: Ferran Adrià
medium: EVERYTHING SPAIN - article’s category: Article - language: English
date: 01/05/2004

Ferran Adrià

Gastronomic Innovator


protagonists: Ferran Adrià
medium: TIME EUROPE - article’s category: Article - language: English
date: 26/04/2004

The world according to Adrià

Ferran Adrià may be known for a range of endorsements, from hotels to edible espresso, but elBulli s chef owner is clear about where his priorities and passion lie


protagonists: Array
medium: RESTAURANT - article’s category: Array - language: Array
date: 07/04/2004