The electric milk, I ate all of, because I wanted to sample it in its entire experience. A member of my dining party had already sampled it and heavily cautioned me against it, since they know my sensitivity to this kind of thing. What's especially bad about it is that it hits not only one's tongue, but the stinging, harsh, terrible sensation hits more directly the top of one's mouth as well. It is "electric" in the sense that it jolts, disturbs, numbs partially one's mouth.

That was the first time my dining companion suggested they might leave. (As context, our prior two meals, including lunch the day of EB, were lengthy meals at Can Fabes). They said I should leave too, but that was of course not in the works. I had to continue until the very end, to see the silliness and stupidity of the blown up gloves. My dining companion wanted to walk out again after the first 1/2 of the meal (which admittedly was the inferior of the two halves, although that is only relative).

Adria is not a good chef. That climate controlled box he had close to his desk for the shiso leaves -- that is not dedication or passion. It is stupidity. Let a shiso leaf grow in the garden, or, if it not natural to one's surroundings, don't put it in one of those boxes and pretend you are a great chef as a result of that stupidity.

Don't feed me parmesan foam with some dried fruits in a styrofoam take-out box with a paper wrapper, and tell me that's good food, because it is not. Perhaps the parmesan goes to how I was not inclined to like Adria's manipulation aspects to begin with. What's wrong with a beautifully aged piece of parmesan reggiano? A chef shouldn't disturb that just because he can. There has to be a reason, and, at a minimum, the manipulation should not be displeasing relative to the original state. At a minimum, the manipulated version should taste good. I understand the potential benefit of diner surprise, but, that has to be balanced against the other merits of a dish. Diner surprise only works if one's cuisine is otherwise good-tasting and the surprise is combined with that taste.

BTW, why is the electric milk called "milk"?

All that being said, I have pursued a second reservation (unsuccessfully so far) because I am intersted in seeing if the next experience will be as disastrous as the first. But there were so many dishes that were off or worse that I know the first experience is indicative. I am not saying that other diners would not like EB, but I certainly didn't and I don't ever believe I will. But EB is close to a restaurant I do plan to go back to again, Can Fabes. So, in a way, if I get an EB reservation, I would be going to Can Fabes principally and EB as a sort of detour.

It's not discovery/innovation. It's a sad sad part of the meal, and a reflection of a chef who is grossly overrated. If I were the keeper of Michelin stars, Adria would stretch to get one.

If you shock your diners' mouths because you create something so unusual (negative), so ugly, so difficult to taste that they are shocked, that is obviously not a good thing.

The tarragon is as bad. It is on a tiny spoon, and looks sort of innucuous. But it is sharp and jolting and terrible.

I have a recipe and presentation for "dehydrated smen reduction cracker" but it's too rude to post.

Also, if I am remembering this correctly without my notes, the caphira item -- part of its dramatic effect is how it is "mixed" in front of the diner on a cart. There is a lot of cloudy vapour uncurling from the contraption where this thing is being mixed at one point. I thought to myself, if I wanted this, I would be go to a bad circus performance instead.

It's more cheesy than Benihana.

But the whole first half had bad tastes. The carrot ribbon was not good tasting. I don't care if carrot had been made into a ribbon if it tastes really bad. At least I think it was carrot ribbon without my notes. Although at least the ribbon item was not affirmatively repugnant like the electric milk.

Some very bad tasting things can be shocking. But that just means the chef is misguided in trying to shock at the cost of having the diner experience something very bad.

Not having been, I have no opinion, but there is some very entertaining writing on this thread.

After our meal at ElBulli in July, my comparison has been that it is like the Cirque de Soleil of the restaurant world. I enjoyed Eb very much, just as I really enjoy Cirque performances--but I would not want a constant diet of Cirque and no other theatre, just as I would not want a constant diet of Eb and no other restaurants.
I found it to be unique, funny, and entertaining for my taste buds and my mind. I would go back to Can Fabes before I would go back to Eb (assuming I had the option).

I had this same discussion with a friend not long ago. We both concluded we would rather go back to CR before going back to eB

I can see no point in going back to El Bulli once you have been, unless you become some kind of avid fan. It is a thoroughly fun and unusual experience, but not one anyone really needs repeat- just like the Cirque de Soleil in fact

I fully intend returning to both Can Roca and possibly Can Fabes too.

SillyDisciple -- Since I am going to CR sooner or later, could you advise on where you stayed when you were dining at CR? Also, any dishes that were particularly memorable?

Can Roca. On the fast track for its *** after they re-locate to their new luxe location after the first of the year...
And deserving.

So they are relocating only from 1.1.06?

My understanding is it is still a bit off. it will be in downtown Girona, certainly more accessible to dining travellers. From what I hear it is not until at least after the first of the year.
They talk quite freely about the re-location if you ask when you dine there.

The dish is so beautiful to look at. The Lobster Bisque is studded with tiny emerald green jewels of limpid glycreinie mint, and centered with the mint foam. It looks for all the world like a brooch

I wonder what sort of lobster is in that dish. I have a strong interest in langouste, cigales de mer, different types of lobster, crab from different waters in the world. I especially like Brittany Lobster from the waters surrounding the tiny islands of Contentin.

Bogavante in Spanish, Llamantol in Catalan. According to Davidson, Homarus Gammarus.
I would think Roca get's most of his stuff locally, possibly at the fish market in Roses.

Silly Disciple -- Thanks for all this info. What are the restaurants you would recommend in Barcelona itself?

I like Alkimia, and have posted about it on this board.
I like Can Fabes quite a bit. The chef made a piece of lard adjacent to the neck of a pig, with caviar that was wonderful. Also, a very nice signature dish of shrimp ravioli, with the raw flesh of veined shrimp being the "ravioli" skin. Very nice deconstruction/reconstruction of tomato, in a dish.

I'm thinking. Tempted, but also tempted by revisit to Bordeaux. I am becoming an aspiring wine person.

Actual pastry pastry was the weakest element of their desserts ... that and the overspiced chocolate soupy thing. The rest was great.

READ THE ARTICLE...
Bulli for him: Ferran Adria on why he's the greatest

and bulli for me - just got my "sorry but no" email

does anyone have a reservation to sell?

Gary Leff's visit to El Bulli. Lots of photos.

I enjoyed that. Good photos and the food looks appetizing. Gives you a good idea of the location too.

I enjoyed it as well -- thank you for the link, bigbear!

Interesting article on a philosophical dispute between Ferran Adrià of el Bulli and Santi Santamaría of Can Fabes in the Times here.

NYT three weeks late as usual.