We had appropriately fasted for the whole day, having nothing but an artery clogging breakfast at our hotel early that morning. It was 8:30pm, and nothing had been eaten for over 11 hours. We were well and truly prepared in anticipation for the 34 course extravaganza that awaited us when our waiter said:

“Ferran has prepared a special menu for you tonight” in his heavy Spanish accent. “Please let me know if you have any dietary requirements. We will be serving a large range of things, including razor clams, sea anemones… Is there anything you don’t eat?”

“Absolutely not.” I replied, “We will try anything!” (I am Chinese afterall)

our table

The senses Ferran wants to engage with his diners is none than the usual: Sight, Hearing, Touch, Smell, Taste… but what makes him a stand out from the rest is his clear intention of stimulating The Sixth Sense. Before you try to say “I see dead people” in Spanish, his concept of the Sixth Sense is actually about the stimulation of the mind – provoking it for a deeper response or a desire to analyse a dish: whether it triggers memories of childhood, or makes a cultural connection to other styles of cooking, if it challenges you to overcome fears of new and strange things, or it’s cheeky and playful with the things you are used to. When you are presented with one dish, your senses always fail to initially predict the outcome as it significantly contrasts your own knowledge and experiences, which really makes every bite truly mind blowing – or mind boggling.

Eating involves the use of all the senses. Each sense can be seen as a separate creative method, but in many cases it is the interaction between different senses that produces the most interesting results. This can occur not just within one dish, but also over the course of a sequence of dishes that engages the senses in different ways. – A day at elBulli

The 34 course tasting menu is a theatrical affair. At times, Ferran’s humour will make you laugh; it will surprise you when the unexpected jumps at you; At other times, it will shock, questioning the norms you are once used to. The culinary journey you embark on is full of emotion and new experiences. The degustation is explained by some to consist of four main acts.

Act One usually consists of a welcoming cocktail, aperitifs and “snacks”, usually served on the terrace, all dishes served without cutlery and eaten by hand. 

So the curtain opens with a cocktail…

(please click on images for enlarged gastronomic food porn view)

cane: mojito - caipirinha

This was no ordinary cocktail, but a cocktail infused inside sticks of sugarcane – one flavoured with a mojito, the other with a caiprinha.

gin fizz

The gin fizz was a mixture of warm and cold liquids- the foam was warm, almost milky, and the liquid below was almost gelatinous. When you drink it, both layers combined in your mouth for a strange combination of temperatures and textures.

After our cocktails, we selected a 1996 Billecart Salmon for the reminder of the evening, one of our favorite vintages for Champagne.

spherical olives

spherical olives

passion orchid

rabbit ear crunchy

mimetics peanuts

tomato biscuit

This tomato biscuit reminded us of the red sprinkles you find on Arnott’s pizza shapes, but so much more decadent garnished with gold leaf. The flavour doesn’t taste artificial as it is derived from freshly dried tomatoes.

"averantos"

Averantos (I’m still unsure as to what it is) is somewhat like puffed sesame seeds and a smoky flavoured seasoning like bacon. It was very lightly held together and can only be picked up by holding the paper and consuming it in one bite.

black sesame sponge cake with miso

The fluffiest, lightest sponge cake, made by siphoning batter with nitrous oxide into plastic cups, and microwaving them, as shown in one of Ferran’s presentations during the most recent book launch. He mentioned that this was a recipe that only took him “minutes to develop, but others – many years.”

beetroot and yogurt meringue

The meringue with flavours of beetroot light as air, filled with a whipped yogurt centre. This is served with a spoonful of beetroot essence (seen in the background of the photo).

essence de betterave

An intense shot of beetroot liquid in a measured spoon – all part of the “instruments” used in his kitchen.

oyster leaf with dew of vinegar

This leaf had a remarkable resemblance to the taste of an oyster, so when served with red wine vinegar “beads” and some eshallots, it was indeed just like eating an oyster! Ferran has visited places like the Amazon during his off-months hoping to discover more fruits and vegetables with new flavours.

Unpictured: Gorgonzola Mochi (link to someone else’s photo here)

Looks just like a bocconcini, but was a liquid filled sac that was fragile like a small water balloon. The waiter presents it on a metal plate for us to carefully pick up, and it is to be eaten straight away. A very intense explosion of gorgonzola flavour lingers, made possible by a type of spherication (please correct me if I’m wrong) where liquid is encased in a membrane.

grilled strawberry

The grilled strawberry was served in a contrast of temperature with the gorgonzola mochi. It is rather unexpected that it was filled with a warm liquid, salted and somewhat alcoholic in flavour.

After the selection of snacks, the waiter began to set our table with cutlery, in preparation for the next act. Act Two is the most substantial part of the meal which consists of savoury, tapas-styled dishes. It flows uninterruptedly one after another, at times a little too quickly. There was a moment between the 20th and the 21st course where I really just needed a gastronomic breather, so my brain could catch up with the information my stomach was trying to process. Naturally, the waiter seamlessly organised for each course to be brought out slower.

haricot bean with Joselito's iberian pork fat

The haricot bean was reconstructed using the same spherication technique as the mochi, only this time hot liquid is encased in the membrane. The thin translucent layer with paprika floating on top actually a slice of ham fat, all submerged in a smokey ham broth.

cuttlefish with pesto ravioli

Baby cuttlefish, served withpesto “ravioli”s, which were also liquid contained insidea membrane that bursts in the mouth.

parmesean frozen-air with muesli

"muesli"

parmesean frozen-air with muesli

We were presented with a white styrofoambox, just like ones you find in takeaway ice cream stores. Our waiter lifted the lid and revealed something that looked like a frozen white cloud. In the plastic bag we were given sprinkles of berries and other dried ingredients that have a crunchy texture, and we were told to scatter it on the “air” a little at a time. The frozen air was cold, but as soon as it enters the mouth it melts into almost nothing, leaving behind the salty bite of parmesean cheese, just like it was freshly grated from the block. The museligave it another depth in texture and a citrus sweetness to it. Highly enjoyable experience.

yolks

This was one of my favorites of the night: reconstructed egg yolk (shaped like mini-bullets in the photo), egg whites, floating in tiny fish caviar with different flavoured Japanese seasoning around the plate, such as shiso, yuzu, wasabi and white sesame. Each seasoning gives a different perspective to the dish which was a phenomenal fusion of Japanese flavours.

lulo

lulo

This dish was served with spoons that were frozen in liquid nitrogen and steaming like dry ice, a truly fascinating spectacle. The plate was presented to us with three segments of a fruit called lulo, a very acidic Columbian fruit (texture like peach, but extremely sour), and it is topped with shaved foie gras fat. The only way to shave the yellow fat like chocolate curls is to do so at a very low temperature and served frozen. As soon as you eat it, it melts back to its original oily consistency, much like butter.

garlic with coco

Garlic with coco probably wasn’t one of my favorites, (perhaps I felt a little disappointed as the usual version is presented with caviar) three cloves of garlic cooked in three stages of temperatures (firm, roasted, charcoaled) in a coconut soup reminiscent of Chinese desserts. The flavours were very intense and different textures were integrated.

tomato - basil

tomato - basil

Roasted cherry tomatoes in a black olive (?) sauce, topped with a dried basil leaf, which was strongly seasoned with basil powder, intensifying the flavour ten-fold.

razor clam with seaweed

Another personal favorite: extremely fresh, juicy and sweet raw razor clams on foam served with a mixed seaweed salad. Very well balanced and truly fantastic beyond words!

asparagus with miso

White asparagus on whipped miso cream, wrapped in clear rice paper and garnished with fresh edible flowers. This dish reminded me of the Chinese white rabbit candies my grandmother gave me when I was young. This was eaten by hand as a whole mouthful.

abalone

Ferran, an avid fan of Chinese cuisine, mentioned that his favorite restaurant in Sydney was Golden Century, he liked it so much he paid a return visit for dinner. I can see the heavy Chinese influences in this abalone dish. Served on a bed of enoki mushrooms, black seaweed stems, with layers of ham fat in between slices, and topped with baby shimeji mushrooms.

sea cucumber with mentaiko and rhubarb

The texture of the sea cucumber was different to those found in regular Chinese restaurants and was more similar to shellfish such as clams. It is served with rhubarb, which balanced out the flavour of sea water, and topped with mentaiko, which is a spicy Japanese cod roe.

sea anemone 2008

One of the things you have to keep while dining at elBulli is an open mind. This dish consists of raw rabbit’s brains and sea anemone, both ingredients I’ve never tried before. It is also served at room temperature, which proved a little more challenging for me to process mentally.

rabbit's brain

sea anemone

I love how there’s a red vein popping out of the brain on my plate, how else would you know it’s fresh? I felt like a child trying something for the first time, and I playfully giggled to Aaron and made him try it first. We both recorded our reactions to the dish on video (click for the youtube link). While many of you may think this to be a horrible experience, it certainly is our most memorable and most talked about part of the meal, which I think was the Chef’s intention. All I could describe from this dish was “a lukewarm taste of the ocean”, yes, it was slimy but it wasn’t all that bad. If only there was more seasoning to the dish that just the flavours of the fresh anemone!

gnocchis of polenta with coffee and saffron yuba

We breathed out a small sigh of relief when a vegetarian dish was served after the previous dish. The gnocchis are actually polenta encased in a membrane in a creamy sauce, and is surprisingly complementary with the coffee powder on top. It is served with capers, and a saffron infused egg.

suckling pig tail

The suckling pig tails were very similar to crispy Chinese roast pig, with a sweet sauce. It is served with a ham consomme containing tiny cubes of silken white tofu and rockmelon (cantaloupe) and petals. The soup itself was very salty, but with the rockmelon, it was perfect.

Act Three opens with a transition towards the sweet notes. Avant desserts are served, followed by the desserts. The first avant dessert looked like a classic Monet painting.

water lily

This was a beautifully presented palate cleanser which looks like a lily pond, with edible flowers submerged in a floral, perfumed cold soup. Refreshing and full of spring flavours, sprinkled with aforementioned “averantos” seeds. A visual delight and a nice beginning after the savoury performers.

mango ravioli

By now, we are no stranger to the explosion-in-the-mouth sensation, and the mango ravioli delivers just that - but we are never tired of it! It was spherized to look just like a raw egg yolk, so the mango flavour was a surprise.

coco

coco

But just as we thought nothing could surprise us, a giant white shell was brought to the table – which I thought was something like an ostrich egg. The shell was then cracked with a spoon and sprinkled with curry powder. We were to break pieces off and eat it with our hands – and tasted just like the flesh of young green coconut on a tropical island, frozen, but creamy.

amber

Amber is a honey jelly which encases a single floret of Elderflower, just like a large crystal marble. It is visually stunning and almost rolled off the table when we tried to pick it up with the leaf.

ices

Ices was a watermelon dessert served with syrup and yogurt ice cream, topped with a snowflake shaped sugar icing layer, with a thin sheet of ice that rested on top. The sheet of ice is cracked with your spoon and gives a sorbet effect.

By now, the word gluttony doesn’t do any justice to the way we were feeling. To our surprise, Act Four (named “morphings”) was served in a theater of its own, and “lasts as long as the after-dinner conversation”.

Morphings...

Morphings... (other side)

Every table gets their own box of hand made chocolates, and being a table of two – this was a lot of sweets considering the 8PAX next to us received the same offering. Chocolate mint leaf, eucalyptus chocolate, cinnamon slices, peanut brittles, chocolate raspberries, chocolate truffles,  pistachio chocolate slices, strawberry chocolate… we were overwhelmed with selection and determined to try every single one, despite the fact that we were on the verge of bursting! Every single piece were infused with only the freshest of flavours, and so carefully handcrafted by each Chef.

Morphings...

Morphings...

My two personal favorites were the pumice-like white chocolate which crumbled in the mouth but melted like chocolate, the “coral”, which were hand made chocolates covered in sour cherry powder. LOVED it!

We proceeded to finish our champagne outdoors, it was almost 1am by now, the air was balmy and stars glittered across the clear sky on the night of St John’s festival.

Champagne

But alas, all good things come to an end… Many of you have asked me what the bill came to at the end, well, you can see for yourself:

The final hurrah

It was certainly the most expensive meal I’ve ever had so far in my life, but nothing that 30 odd hours of waiting tables didn’t take care of. The beauty with making a reservation 15 months ahead is that there’s always plenty of time to work towards that memorable trip - and it was worth every cent.

My tastebuds never felt so alive.

Like the butterflies you felt in your stomach after your very first kiss, A meal at elBulli was equally similar to those once in a lifetime experiences that leaves you reminising for that one moment, hoping it lingers on. One doesn’t have to describe too much when the name elBulli comes up. It is famous for being the best restaurant in the world, for the third year in a row according to the San Pellegrino’s top 50. It has also been holding a 3 Michelin star rating since 1997. I’m about as mathematical as an asparagus but even then I knew the chances were very slim.

El Bulli Kitchen

Reservation requests are made via email, and I’ve been told that more than 2 million requests come in every year, with room for only around 8000. The exclusivity is largely due to the size of restaurant, as it seats around 50 covers every night, and it is only open from June to December. The other months are spent on researching on new ideas and food preparation. I originally sent my email request straight after I attended Ferran’s lecture when he visited Sydney last year, and sadly, it was rejected. Funnily enough, I consoled my disappointment with a very dear friend of mine, and with some divine intervention (or his excellent contacts in Spain) he was able to secure a booking during June 2009 for me through Juli Soler. I believe that a reservation request coming from Spain has a much better chance than internationally, as the requests are normally split 50/50 between Spain and all other countries. Knowing how to write an email in Spanish certainly helps too.

El Bulli Kitchen

If there was one thing I learnt from Ferran’s lecture, it was that he did not like to use the term “Molecular Gastronomy” to describe his methods, because simple things such as baking bread or boiling water is considered just as ‘molecular’ to him. Ferran prefers to call his technique of cooking “Nueva Cuisine” or “deconstructivist”.

“Obviously what we are trying to do is create more than just a fine meal. You can eat very well at many places in the world, but to have it be a unique experience – not that many.” – Ferran Adria

We arrived a little early and was warmly welcomed by the manager. He gave us a small tour of the kitchen, and we were personally greeted by Ferran. He was very friendly and full of smiles as he shook my hand with both hands with some words of thanks in English (his English has greatly improved since his last visit to Sydney!). He posed for a quick photo, using his signature pose – the same one he strikes on a nightly basis for speech-stuttering chef groupies like myself.  We watched him instruct his kitchen staff for a few minutes and moved onto our table.

Aaron Powdrill, Ferran Adria, Amanda Ibrahim

We were seated in the centre of the restaurant, just by the entrance to the smaller dining room. It may not be the best window table in the house, but for Aaron and I (both dabblers in hospitality industry) it was a more rewarding experience to be able to watch how the staff worked. elBulli employs 70 members of staff to serve 50 patrons a day, and according to Wiki, the restaurant itself has been operating at a loss since 2000, with the actual profits coming from cook books and guest lectures conducted by Ferran around the world. When you see all the effort that goes into preparing for our 34 course, 5.5 hour experience, you will no doubt appreciate all the meticulous, labour intensive work the kitchen puts in; there is a separate room just for cleaning all the delicate silverware and specialised plates; one waiter station between every two tables… and above all, the energy and flow of the staff in the room is seamless and efficient.

view from our table

On the weekend Adria, 46, held spellbound a sell-out audience of 1500 chefs and foodies at Hamer Hall, lecturing about his approach — part bowerbird, part boffin — and presenting videos of elBulli’s methods and food.

Dishes included flexible meringues that look like timber, astonishing replica fruit, leaf-like crackers, and sponge cakes prepared with a soda siphon and cooked in the microwave.

Adria walked on stage with a baguette and explained that the science that goes into creating bread — or, indeed, making water boil — is as mind-bending as anything that springs from his kitchen.

“Much of my food is simple,” he says. “But it’s new and that’s unsettling.”

We saw many of his “new” methods on screen, cooking with nitrous oxide, liquid nitrogen, dehydrators – it was phenomenal.

My new signed book:

I’ve emailed through my reservation request for 2009. Fingers crossed… (they say it takes around two to three years normally)
Perhaps I can plan for an extravagant 30th birthday celebration at the rate I’m going!

I booked for a table of four. Who will be the lucky people to join me if I get the table? Oh the suspense!

p.s. it’s pronounced “El Buu-ee”

Edit: Epic fail

From: Restaurante EL Bulli [mailto:bulli@elbulli.com]
Sent: Friday, 31 October 2008 1:32 AM
Subject: RE: Reservations – visitors from sydney

The demand that we have received at the first moment has again surpassed our limited possibilities for one season and we regret not to be able to full fill more reservation requests.

We thank you sincerely for all your interest and we will be at your disposal if you wish to revise the situation during the season, near your available dates as we must confirm all the reservations 10 days in advance.

Tel. +34 972 15 04 57 (during the season – after 3.00 p.m.)

2009 Season - Open from June 16^th   to December 20^th  

Only dinner service 7.30 – 9.30 p.m. except on some Saturdays of September-October-November and December that we will be open for lunch (1.00 – 2.30 p.m.) and closed for dinner.

normally Monday and Tuesday closed

SEE EXCEPTIONS OF OUR 2009 CALENDAR AT www.elbulli.com  (see reservations)

2010 RESERVATIONS

We do not have information about 2010 season at this moment but we never start the management until we have finished the season before.

You will find information at www.elbulli.com see reservations) in December 2009.

Sincerely yours,

Luis Garcia

ElBullirestaurant

Cala Montjoi - 17480 Roses

Tel.  +34 972 15 04 57 

Fax. +34 972 15 07 17

E-mail: bulli@elbulli.com

Web:   www.elbulli.com

Events I have booked so far:

An Evening with Ferran Adria – State Theatre

Good Food Month and Phaidon Press presents the world’s most celebrated chef – Ferran Adria, from the world’s best restaurant – Spain’s elBulli.

Hennessy Cognac Dinner at Claude’s

Where the whole is greater than the sum of its parts.
Claude’s Restaurant presents a menu inspired by contrasting French regional cuisine historically touched by the exotic influence of spices.

the(sydney)magazine Food Hall of Fame Dinner

To celebrate Good Food Month and to honour our 2008 Food Hall of Fame winners we would like to invite our readers to a very special dinner at one of Sydney’s finest restaurants, Guillaume at Bennelong. Tickets on sale from September 25.

Young Chefs’ Dinner – Coast Restaurant

The Young Chefs’ Dinner showcases the cooking of Sydney’s best young chefs including James Parry from Oscillate Wildly, winner of the 2009 Josephine Pignolet Award. Other chefs include Luke Powell (Tetsuya’s), Josh Davidson (Coast), Michael Urquhart (No 2 Oak St, Bellingen) and Marc Williams (Foveaux Restaurant and Bar).

Chocolate classes – Adora Chocolates

Learn to make butter truffles and chocolate shavings.Learn to make chocolate baskets with fruit dipping and cluster making.

Bentley Restaurant and Bar – Vegetarian

Brent Savage prepares a ten course vegetarian tasting menu. The optional wine match for this menu will feature leading organic and biodynamic producers.