OverviewOr - A rose by any other name...
I remember the weekend like it was yesterday. A hot summer night, in the city of Chicago. It was a perfect evening, both because my husband and I had gotten tickets to Next restaurant's Tour of Thailand; and it was the last dinner served at Ferran Adria's famed El Bulli. A twist of fate I simply could not chalk up to mere chance.
Neither was the chance we got to meet Dave Beran, in the kitchen after dinner. I asked some silly questions, and I'm sure looked like an idiot; but something really struck me that night. These guys aren't afraid of a challenge. They have big dreams, and they see the world a bit differently than your average Chicagoan. Than your average American, even.
Fast forward to a chilly, mid-February evening, months later. We managed to secure the elusive tickets. It was real, in an artificially surreal kind of way. Like I was watching myself from outside my body. Perplexing, to say the least; but not entirely unenjoyable.
The roses hung from the ceiling, suspended on fine, light wires. They faced downwards on each table, pointing to where your dinner show would be served. And, what a show it was.
The open was a slate plate with ice in a lime, and a tiny spoon with terragon. From the very first bite, all the way to the last - more than 6 hours later; this was the best food I have ever eaten. Now, I didn't love every single course- everyone's tastes are different, after all.
But, I'll go through the ones I'm still thinking and dreaming about, two months later.
Iberico ham sandwich - just meat on an airy, cracker-ey bread- but sublime happiness in three bites. I wished there were more of these, because it was the best I've ever tasted.
Carrot foam - above a coconut milk, in an angled crystal bowl. The bowl was almost as novel and fun as the foam! Its story is remarkable, as well. They only acquired 19 of them from a private collector, so they are constantly rewashing them. Chef Beran worries about chips and damage. I heart him even more...
Spheroid olive - This was a fun course for me, because I've always hated olives! It defied expectation and convention, and changed my mind entirely. I can and do love some olives now!
Cauliflower cous cous - Another fun plate for me, even though I still hate cauliflower. But, the artful presentation of such an earthy, low food was simply delightful. Tons of fun.
Shrimp suquet - Six ingredient dish that embodied the whole evening, quietly. It doesn't have to be complicated, but it has to be excellent. Those tiny shrimp were delectable. I wish I could eat that way more often.
Foie Gras panna cotta - I didn't love the foiesting from the Childhood menu, so I was delighted to realized how much the panna cotta changed my mind. Savory and sweet can live in harmony in one dessert, after all. Ha. I love being wrong.
Chocolate five ways - I know, I know it's cliche. If I could eat this plate for breakfast lunch and dinner, I would. But, I am normally a vanilla gal; so take it for what you will!
There was 29 courses, and it was an amazing, unforgettable show. The servers all chatted with me about the details, and I had many questions! I even got my Oct2011 Vogue signed by the chef and service staff. Inside, there was a great article about the closing of El Bulli, with great photos.
They were a bit hard to read, but I think it was Chef Dave Beran who wrote, "Legends never die." near his own signature.
Indeed, sir.
My fan girl crush just hit Ryan Gosling level.
Hey, girl.