Das ist ein (in Worten EIN) zusammenhängendes Menü von Starkoch Ferran Adria. Wer es es ausprobieren will: Zwei bis drei Monate vorher anmelden.

Restaurant „El Bulli“ Ap. 30, Cala Montjoi E-17480 Roses (Costa Brava/Girona) Spanien Tel. 00 34 (9 72) 15 04 57 Fax 00 34 (9 72) 15 07 17 E-Mail: bulli grn es Internet: www.elbulli.com

The menu

Mojito One of Adria's "patented" layered foam cocktails, this one of white rum and lime zest.

Te de rosas al jengibre, miel y melocoton Rose tea with ginger, honey (described above)

Tuber-chips envueltas Root vegetable crisps wrapped in an artichoke sheet which resembled a long "tuile" and similar to Pierre Gagnaire's beet chips that Robert and Susan remember from the late 1980s, or even Terra Chips.

Mango caramelizado con pistachios y yuzu Caramelized mango with pistachios and yuzu. Inside a tiny "eggroll" was an intensely-flavored powder that turned into delicious mango juice when the dish was eaten.

Cangrejo frito Fried soft-shell crabs, salty and crunchy. A small touch of Thailand. Adria used this and the following "tapas" to appeal to all the palate "taste groups."

Obleas de frambuesa Raspberry "communion wafers" (obleas means capsules), with ginger in the center of each. Each wafer, a beautiful raspberry color, dissolved in the mouth and filled it with an intense taste of raspberries. This and the next three dishes were served together on a small tray.

Crujiente de pollo asado Crispy roast chicken skin

Avellana en texturas Hazelnuts in various forms (chopped, wrapped around a creamy center)with a hint of citrus from yuzu.

Mandarina en texturas Mandarine-flavored gelatin "tile," in a wrapper

Ravioli de guisantes Each person received two spoons placed on a small black stone. One held a round, transparent pasta filed with the liquid essence of peas; the other was filled with lightly cooked spring peas, tiny and impeccably fresh. This was a highlight.

Manzana especiada con piel de limon en tempura Spiced apple with tempura lemon peel

Caviar de ceps "Caviar" of cepes (described above)

"Aleta de Tiburon" a la oriental "Shark's fin" with Japanese flavors: tuna foam, wasabi, ponzu, gomasaio

Crepes de yuba de leche con gelatina de trufa negra Crêpes with black truffle jelly. Skepticism at encountering a milk-made dish after some of the preceding tastes turned into astonishment at the soothing quality of this one. Long, sheer crepes made from the "skin" of milk, encasing two tiles of a black truffle gelee.

Aire de zanahoria con coco amargo Carrot-coconut foam

Pasta brioche Deconstructed brioche

"Pure" de alcachofa con esencia de mandarina Artichokes with coffee essence and mandarin sauce; the artichokes had been treated so that they were as soft as a purée yet held their original form.

Zamburiñas a las especies Scallops with spices. Each diner received several perfect scallops and an equal number of small piles of powdered macadamia nuts, each flavored with a different spice; the scallops were to be dipped into the powder before eating.

Espardeñas con pure de limon Sea cucumbers, cut in noodle-like strips, served with a startling combination of puree of potato and lemon rind and a lemon marmalade on the side. A "dish of the night."

Cigala unilateral al te verde "Cigales" with green tea sauce and a basil foam (described above)

Ostras con almendras tiernas Perfectly fresh, raw oysters were broken down into minuscule pieces and reassembled with fresh, raw almonds, adding texture to the oysters. The delicious muscle was carefully removed from the shells and included in the dish.

Ventresca de salmon con amarenas Salmon belly with bitter cherries; the perfect salmon belly seared in pork fat, served with a strand of salmon eggs encased in a translucent skin, a fish reduction and a bitter cherry.

Menudillos de conejo a la gelee de garbanzos (described above) Rabbit brains with garbanzo jelly

Espaguetis al parmesano "Spaghetti" with parmesan (described above)

Huevos de codorniz con toffee Caramelised quails' eggs. A variant on Adria's famous "Golden Egg", but without the gold foil; sweetened with toffee.

Nieve "Snow", chilled meringue, rosewater, fraises des bois; the rosewater-flavored "snow" was formed into a snowball, which when broken open revealed wild strawberries.

Fruta de la passion con cafe y menta Passion fruit with coffee and mint flavors; the passion fruit shell was scooped out and the coffee inside (cold) flavored with the fruit and with a bit of mint.

Crema de cacahuetes Each diner was presented with a plate of round peanut toasts and a travel-size tube of toothpaste labeled "El Bulli Snacks". Inside was the creamiest, most delicious peanut butter to be squeezed onto the toast to the diner's liking. For those who preferred crunch in their peanut butter, there was a small pile of crushed peanuts.

Timbal de chocolate con naranja y nibs Chocolate-orange timbale. Served in a silver cup, the end of each thin timbale was dipped in orange-flavored chocolate.

Bizcocho al vapor con helado de cardamomo y menta Steamed "biscuit" with cardamom ice cream. The biscuit had a lovely soft texture, and the ice cream was deeply flavored.

Chocolata con miel caramelizada Chocolate with caramelised honey (described above)

Mehr hier. Credits to Klede.