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The former El Bulli chef says living and working in this unspoilt Catalan cove is a real privilege
His restaurant was voted best in the world five times. Since it closed, he’s been working on his legacy
He brought global fame to elBulli and to Ferran Adrià, its head chef
The workaholic cook on how he creates a ‘restaurant of its time’ and the value of entrepreneurship
The legendary restaurant may have closed, but Ferran Adrià is determined his culinary legacy will live on
Ateliers or workshops that double as ‘living showrooms’ create a new experience of choosing high-end interiors
Deconstruction moves food into an intellectual sphere – we can no longer simply “enjoy” it
This week’s new film releases reviewed: ‘Searching for Sugar Man’, ‘El Bulli: Cooking in Progress’, ‘Leave It on the Floor’ and ‘Dr Seuss’ The Lorax’
The land of Dalí is not immune to the housing crisis, but Catalonia’s golf and gastronomy beckon
Football fans visiting the Polish capital for this summer’s Euro 2012 finals will not leave its restaurants disappointed
Teams of MBA students are taking part in a contest to serve up a business plan for the elBulli foundation
Ten top culinary minds, from Ferran Adrià to Nuno Mendes, reminisce about Christmases past and reveal what’s on the menu this year
The strength of the creator’s personality seems to distinguish most appealing places
Rachel Morarjee talks to one happy resident who visited Shanghai 10 years ago and never left
‘My first thought was to give him the best of something he would rarely eat’
A tribute to El Bulli, the world’s most influential restaurant
Paying three-star prices in a restaurant with very limited menu justifies you in expecting the wine waiter give several perfect matches for every dish
Pura Brasa’s inexpensive Mediterranean food and playful atmosphere are proving popular
Over herring and halibut, the world’s top chef admits that he is ‘always thinking about food’ and talks about the unique selling point of his restaurant Noma
Has familiarity simply bred contempt? Is the country’s food now too popular to be sexy?
International Edition
