ʻO nā meaʻai ʻai ʻai i hana ʻia i loko o ka microwave, momona ea, multitaste a i ʻole ka papaʻaina i hoʻopaʻa ʻia e puka mai ai nā nahu like ʻole. Hiki i kona mau chefs ke hoʻomau i ka hana hou, e hana i nā ʻenehana hou a me nā manaʻo hou, e kāhāhā i kēlā me kēia kau a hiki i nā mea kūʻai aku kānalua. ʻO ka mea hou a me ka noʻonoʻo mau me kahi manaʻo, me kahi loiloi i ka mea i lawelawe ʻia ma ka pā. A me ka hoʻoponopono mau ʻana o ka meaʻai a me ka maʻamau o nā mea kaulana. ʻO ia ka ʻoliʻoli, ka hopena o ka hui ʻana, ka hoʻoikaika hui ʻana o ʻekolu mau kuki nui, ʻo Oriol Castro, ʻo Eduard Xatruch a me Mateu Casañas, nāna i hoʻokumu i ko lākou kūleʻa ma ka hana, ma ka noiʻi ʻana i nā laina hou a lākou e holomua ai i kā lākou lumi kuke.
ʻO nā hoʻoilina o El Bulli me ka ʻole o kēia manaʻo he hoʻomau kēia hale. Akā, no kona ʻuhane, ka mea a Oriol, ʻo Eduard a me Mateu i hāʻawi maikaʻi ai i nā makahiki he nui. Mai kona wehe ʻana i Ianuali 2015 ua lohe mua mākou e kū nei mākou i kekahi o nā hale ʻaina nui ma Sepania. A o ke ao nei. ʻO kāna wahi ʻekolu ma ka papa inoa marquetinian a nīnau mau ʻia ʻo 'Restaurant' ʻaʻole ia he mea ʻē aʻe ma mua o ka hōʻoia ʻana i ka hāʻawi ʻana o ka honua gastronomic i ka hana maikaʻi a kēia mau chef ʻekolu. He mea maopopo ia he manawa ma mua o ka hiki ʻana i ka helu ʻekahi. I ka ʻimi ʻana i ka maikaʻi, e hoʻomaikaʻi i ka mea i loaʻa no ka mea hiki ʻole ke hoʻomaikaʻi. Akā, me ko lākou mau wāwae i ka honua a mai ka haʻahaʻa loa, he ʻano maikaʻi ʻole i loko o ka hui kīhini akā hoʻokahi mea i loaʻa i kēia ʻekolu.
ʻO nā kīʻaha kiʻekiʻe e hahai kekahi i kekahi ma ka papa kuhikuhi, kahi e hoʻokau ʻia ai ke akamai a pau o ka poʻe kuke, kā lākou ʻenehana nui i ka leʻaleʻa o ka hale ʻaina. ʻO nā manaʻo nani kahi e hana nui ai ka lumi. He hui maikaʻi loa, hilinaʻi, aloha, ʻaʻohe rigidity, pono ʻoe akā me ka ʻoihana ʻoi loa. ʻAʻohe kāleka, ʻelua mau menus no 235 euros. ʻO kekahi me nā mea kahiko o ka hale, ʻo kekahi me nā hana o ke kau. Aia ka hale ʻaina e kū pono ana i ka mākeke ʻo El Ninot o Barcelona.
ʻO kekahi mau papaʻaina ma ka puka komo a me kahi alaloa lōʻihi e pili ana i ka lumi kuke ākea nui e komo ai ka poʻe ʻaina i ka lumi ʻaina nui, nona kahi pā kīhāpai ʻoluʻolu. E koho i ka papa kuhikuhi i koho ʻia e ka mea kūʻai aku, mai ke kahaha a kahaha. ʻO kekahi mau 'snacks' crispy e pili ana i ka Parmesan, ka basil a me ka curry i hana ʻia i loko o ka microwave e hoʻomanaʻo ana i ke ʻano o kahi waffle. A i ʻole ka pata i puhi ʻia me ka caviar, i hana me ka ʻenehana e hiki ai i ka momona ke aerated. A i ʻole ka pesto multisphere, kahi mea hou mai nā chef ʻekolu. A i ʻole nā nuts, aia mau ma nā menus. No ka laʻana, ʻo nā ʻalemona, ma kahi kaʻina e hoʻopau me kahi 'empedrat' e hui pū ana i ka palupalu a me ka moʻa (me ke ʻano hoʻomanaʻo o ka pīni), nā ʻoliva ʻeleʻele, nā tōmato a me ka hake ma kahi o ka cod kuʻuna. I loko o ke aniani kahi hupa o nā pīni maoli.
ʻO ka hoʻoponopono hou ʻana o ka meaʻai kuʻuna. A i ʻole ke ʻano ʻokoʻa o ka 'vitello tonnato' me ka ate monkfish i hāʻawi i ke ʻano a me kahi ʻono ʻokoʻa. A i ʻole ka asparagus laminated i hāʻawi ʻia i kona ʻano ponoʻī, me ka hoʻohana ʻana i ka yolk mandarin no ka wēlau a kāʻei i kahi hau kalima i hana ʻia mai ka mea kanu like i loko e hoʻoikaika i kona ʻono. A i ʻole ka entrecôte me ka pepa ʻōmaʻomaʻo: ʻo ka wai, hoʻemi nui ʻia, i loko o kahi teaspoon; ʻiʻo liʻiliʻi e like me ka 'steak tartare'; a hoʻomaʻamaʻa iā ia i hau hau maikaʻi. Akā ma waena o ka maikaʻi loa, makemake wau i ka mea i kanalua ʻia kāna kīʻaha hae mai ka hoʻomaka ʻana: ka berena Kina. He 'bao' i hoʻopiha ʻia me ka caviar a me ka ʻaila ʻawaʻawa. Nahu nani, ʻono maʻemaʻe, piha i ka ʻono. Ma nā wahi liʻiliʻi makemake mākou e hele mau ka papa kuhikuhi. ʻO ka leʻaleʻa kekahi o lākou.
