El Bulli Set to close in 2011
In light of Ferran’s announcement at Madrid Fusion last month that he would be closing El Bulli in 2012, we decided to ask Rafael Anson to give us his thoughts on Ferran’s plans and to reflect on what it could mean for international gastronomy.
Ferrán Adriá, considered the world’s best chef by The World’s 50 Best Restaurants Academy in 2009 (5 times in total, more than any other chef) has made a decision that constitutes, in my opinion, an tremendous success in his career.
Ferran will not be closing El Bulli immediately, El Bulli will be open from 15th June to the 20th December in 2011. Ferrán understands that the present direction of the kitchen and the concept of El Bulli are nearing their ultimate aim. He has decided they need a period of tranquillity to make some changes, during which time he and his team do not want the pressures of running the restaurant. This time will be dedicated to formulate a new direction, features and new creativity.
Like all the great artists, Ferrán Adriá has given everything that he could to what he initiated in 1995-96 at El Bulli, and therefore he must now look for a new course, a new way to continue influencing in the evolution of the kitchen and international gastronomy.
Any other cook would be satisfied with what he has achieved. To be crowned number 1 in the world in multiple years, and to have a restaurant that has a million table requests a year (when he only can accommodate a few thousand) and to have universal recognition and a comfortable financial footing.
Nevertheless, Ferrán is not going to rest. He wants to continue creating, looking for new formulas, keep his originality, and to make a creativity contribution to the gastronomy of the 21st century – this has barely begun.
As President of the Spanish Royal Academy of Gastronomy and as an enthusiastic of the kitchen and gastronomy, I cannot congratulate Ferrán Adriá enough for this decision. I am convinced that during his sabbatical year and a period of reflection, Ferrán will be able to discover new worlds and new horizons that will shape international gastronomy and the kitchen of the future.
Since we posted this peice from Rafael, we have now heard of Ferran’s plans for a Foundation on the premises of the current El Bulli:
“At that level of contribution (Approx 500k euro a year) I think we would rather see the money go to something larger that expands the concept and spirit of what El Bulli represents,” he told a US paper. “We had planned to use the two years to see how El Bulli could evolve. We’ve been looking at many options, but yesterday we decided that the foundation would be the most satisfying.”
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