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    By El Bulli

    Muelle de caramelo de aceite de oliva virgen.elBulli. 2005 genious Ferran Adria

    We look at some of Ferran Adrià's signature dishes from his El Bulli restaurant

    food art

    These crunchy, ultra thin and translucent OLIVE OIL CHIPS are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and large surface area allows you to showcase the aromas and flavors of a good olive oil. The outstanding presentation makes them a great way to start a molecular gastronomy meal.

    asparagus and black truffle lolly: el bulli

    Bosque-de-bambu. exprimental. elBulli 2007 Ferran Adria

    Ferran Adria's spherical balloons of rose water in lychee soup, photo by Francesc Guillamet

    Sniffs de fruta de la pasión y café. elBulli 2001 Ferran Adria

    Papel de hibisco. elBulli 2006 Ferran Adria

    Shubhangi Dhaimade : Title: Ferran Adria, Magazine: VOGUE

    Shiso flexia caramel with its own soft candy

    Nori-trias: Lightly salted and creamy black sesame paste filling, wrapped into a fragile-crispy nori sheet.

    "Cauliflower cous-cous with solid aromatic herb sauce" from Next El Bulli's menu

    El Bulli Flowers Paper – A pressed sheet of cotton candy with a colorful bouquet of pressed flowers presented in a folded sheet of Japanese threaded paper. Some of the flowers are pickled, others raw. Adam Goldberg - A Life Worth Eating

    El Bulli Frozen sake photo: Adam Goldberg - A Life Worth Eating

    El Bulli Mini donuts photo: Adam Goldberg - A Life Worth Eating

    El Bulli Coca de Vidre Crystal Cake photo: Adam Goldberg - A Life Worth Eating

    El-Bulli Liquid hazelnut porra photo: Adam Goldberg - A life Worth Eating

    El Bulli's foam! photo: Francesc Guillamet/el Bulli 2010-03-24 Washington Post

    El Bulli 2/11/12

    Caviar and Hazelnut - El Bulli

    El Bulli's chocolate with wasabi

    hot vegetable jelly minestrone with fluffy parmesan truffles from el bulli

    El Bulli