The exposition promoted by Palau Robert about the history of El Bulli restaurante makes us reconsider the initial project to expand the future Foundation's mission to preserve the essence and legacy of El Bulli. El Bulli's universe, Ferran Adrià, Juli Soler, Albert Adrià continue expanding the myth and manage to transcend the gastronomy world towards the world of innovation.
The last two years at El Bulli restaurant. Ferran and Juli decide to transform El Bulli and announce in Madrid Fusión 2010 the closure of El Bulli restaurante with the purpose of taking some time to reflect on how they will reopen it in 2014 as a creative center. Albert Adrià decides to start his own new challenge in Barcelona.
There is a wide consensus about El Bulli and Ferran in many fields, not only in the culinary world. Along with several awards from Restaurant Magazine, they receive design awards and honoris causa degrees. Ferran Adrià goes on a world tour for the presentation of his book "A Day at El Bulli." The Alicia Foundation is created.
Investing in creativity yields results. A permanent workshop is founded in Barcelona. Later, they open Bullicarmen, el Bulli's business HQ. Also, the menu is eliminated, leaving the tasting menu as the sole option. In the kitchen, a new breading is developed and CO2 siphons are used to create carbonated beverages.
The technical and conceptual research begins, which is probably the most important turning point for El Bulli. Ferran Adrià and his team point towards the research of new techniques, concepts and executions that would lead to a vast number of recipes. The settlement of the sweet-and-salty symbiosis takes place, along with the birth of the deconstruction and minimalism.
After a few years of autochthonous-based cuisine, a more personal style started making way. This path was bond to avant-garde cuisine and to the intention of conquering absolute creative freedom. The first creative processes are born. The structure of the menu highlights the appearance of the tapas and the change of the dessert cart in favor of plated desserts.