Q and A With Ferran Adrià | Bleader

Q and A With Ferran Adrià


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Always wanted to quiz El Bulli chef Ferran Adrià about his cooking, whether he invented what's come to be known as molecular gastronomy, or why he doesn't like that term? The New York Times's Diner's Journal is offering readers a chance to post questions for Adrià--who's in New York this week promoting his new book, A Day at El Bulli--promising that he'll answer as many as possible. Some favorites, from the bizarre to the bizarrely broad:

"I am a firm believer that eating well should be a glorious feast for the senses. Do you feel that in order to attain these results the end justifies the means?"

"Is food sexual?" 

"What do you advise for young chefs in training?"

"I would be interested in a comparison of Spanish cuisine with Mexico’s cuisine."

He doesn't appear to have started answering yet, and there are over 100 questions already. Still, your chances of getting yours answered are probably still better than of getting a reservation at El Bulli, which gets hundreds of thousands of requests for 8,000 openings each season; a 2006 Guardian article on the restaurant put the number of requests for each table at 400.

If you want to give it a shot, though, it's almost time to start making reservations for the 2009 season, which runs from mid-June through mid-December. They start taking reservations in mid-October; send an e-mail with the date you'd like and number in your party to bulli@elbulli.com (it's the only time of year they take reservations, and they don't do waiting lists). And although the information for making reservations is on the restaurant's Web site this year, Louisa Chu's blog post about it from last year is still worth reading (Chu finally ate there last week, but hasn't blogged about it yet).

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