Ferran Adrià flesh and blood

The chef refutes rumors of Cala Montjoi and admits to not be angry with environmentalists

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Ferran Adrià opens the interview section Flesh and Blood, a fortnightly space in which the journalist Cristina Jolonch talk with people linked to gastronomy to show his human side.

On this first occasion Adrià explains his work in the Bulli Lab – place where the interview took place – a place where the chef works without kitchen because, he says, “here is what we cooked knowledge.” That’s where he spends much of his time and which is preparing to create because “everything I do to recreate” again, says.

And there is also from where he talks about those who have a preconceived idea of him – “there are people who likes me and people not” – and those who oppose the works to house El Bulli Foundation in Montjoi cove. Some, he says, have thought that “wanted to build some bungalows speculate.” He admits he is not angry with environmentalists who oppose the project and considers that the thing must be placed in context. “The world is very difficult, in Catalonia and Spain is complicated and you have to be understanding, which does not mean that things will not be pissed off,” he adds.

Adrià has no objection to confess that has made money but at the same time has been able to save, “with Elizabeth, my wife, we have not had children and live in an apartment of 60 square meters.” His vice, he explains, is to go to restaurants or travel.

In a year and a half waiting for the reopening of El Bulli. “We will not be the best restaurant in the world and have three stars”, but this is something else.

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Car Service Barcelona

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Car Service Madrid

ex Bullis night

Michelin Stars 2016

Disfrutar restaurant Barcelona

Catalan chefs today have been the first to arrive at the Parador of the Catholic Kings of Santiago de Compostela, where the party was held presentation of the new Michelin guide. Despite the overcast sky, and the club still triestrellados extended (compose Arzak, Akelarre, El Celler de Can Roca, Martin Berasategui, Sant Pau, Quique Dacosta, Azurmendi and DiverXo), there have been developments such as the second star to have obtained Coke (Humanes, Madrid), the chef Mario Sandoval, and Zaranda (You Capell, Mallorca), Fernando P. Arellano chef (who had already had Star in Madrid before moving to Mallorca).

And, of course, there have been additions to the club crashed; a total of fifteen new stars, of which four are for the Catalans Enjoy and Hoja Santa, both in Barcelona, ​​Tresmacarrons (Masnou) and Emporium (Castelló d’Empúries). Good news that they remain, however, because Catalonia faded somewhat lost the same number of stars that incorporates. In Spain the total lost by closing the Commerce 24, Carles Abellan, Neichel and Arbelaitz Miramon in San Sebastian. And they stop having Manairo Star Catalunya in Barcelona and Ca l’Arpa, Banyoles. Three stars for closing seven are removed by the negative assessment of the inspectors of the guide.

If there is a star that is expected of the Enjoy, former heads of the kitchen of El Bulli Oriol Castro and Eduard Xatruch Mateu Casañas (the latter is the only one who has traveled to Santiago). His smile broadly represented the spirit of El Bulli that was felt in the presentation, as Albert Adrià has also obtained the first star for his Mexican Hoja Santa -third star joins those of Pakta and Tickets-. The years in the kitchen of El Bulli, remembered him yesterday, created impossible to break ties (another former chief of kitchen, Albert Raurich, has a star on his two sticks). “Sometimes we say it is rare to find such a complicity between partners who are not family.

But we are a family, “explained Castro. Today more than one had the feeling that what is rewarded was the work of the family. The blood or that is forged in the kitchen. As an example of the first, the chef Mario Sandoval and his brothers Rafael and Diego, third-generation Coke Madrid (Humanes), who earned the second star (like zarada, that once had star in Madrid and moved Mallorca); Jorda of the first star to a hotel which has been awarded several times and the kitchen and the wide range of wines; that of Aldana, the Tresmacarons (Masnou), who once dared to provoke Michelin with that name (the three ‘macarons’, referring to the three stars) or effort canaries brothers Juan Corner Carlos, among others.

Tonight was, by coincidence, the night of those friends turned into professional brethren, Oriol Castro, Eduard Xatruch, Mateu Casañas and Albert Adrià. The first three are about to celebrate the first year at the helm of Barcelona Enjoy and Albert Adrià and his partner, the Mexican chef Paco Mendez, just blow the first candle in his Mexican restaurant Hoja Santa. The spirit of El Bulli revived tonight at the presentation of the red guide and no one forgot think Juli Soler, who died a few months ago.

Castro recalled that the principles were hard. “We had the experience of sharing in Cadaques, but this was something else. We had left our money and we had a huge space, no reservation and the watchful eye of those who wondered what will the boys of El Bulli. But the truth is that we are happy. ” They remembered the night he arrived at the Cala Montjoi news of the third star for El Bulli. “A Juli Ferran and he caught them on a journey. We celebrate in the kitchen in style. ” Just as today will, before it returns Casañas.

They have not yet reached the second star to Dos Cielos or Can Jubany, whose chefs did not travel to Santiago. Yes they did, rising early with many of their Catalan colleagues, aspiring to the third Paco Perez, Paolo Casagrande (the Barcelona Lasarte), Raul Balam and Jordi Cruz. Its chef, David Andrew, also spoke of complicity. “Yesterday everyone wished us luck for Àbac. And I wondered, more? We are a young team, with good vibes. We work at home and felt like a family. ” With a mischievous smile, punctuated Jordi Cruz: “But if there early for the third, will continue rising early.”

Two stars

Coke (Humanes. Madrid)
Shaker (Hotel Castell. It Capellà. Mallorca)

A star

Kabuki Raw (Hotel Finca Cortesin. Casares)
Pike (Fuengirola)
Messina (Marbella)
Acanthum (Huelva)
Enjoy (Barcelona)
Hoja Santa (Barcelona)
Tresmacarrons (Masnou)
Emporium (Castelló d’Empúries)
The Hermit (Benavente. Zamora)
El Rincon de Juan Carlos (Los Gigantes. Tenerife)
Zarak (Bilbao)
Lua (Madrid)
Gastrobar Casa Marcelo (Santiago de Compostela)
Bon Bon (Corveiro. Faro. Portugal)

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Chauffeur Barcelona airport

Car Service Madrid