Word: adriã
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...most fussed-over restaurant in the world, its 33-course meals the object of countless gastronomic pilgrimages, its 8,000 reservations per season snapped up in a single day, its edible foams and spheres part of the current culinary vocabulary. But since its famous chef, Ferran Adri??, was named a featured artist in this year's edition of Documenta, the provocative contemporary-art show held every five years in Kassel, Germany, El Bulli has become the focus of a lively debate about the aesthetic value of avant-garde cuisine. Suddenly art critics and foodies alike are scrutinizing the gin fizz...
...aren't saying that cooking is a new art form," says Ruth Noack, Documenta's curator. "We're saying that Ferran Adri?? shows artistic intelligence." That distinction is lost on Spanish artists, who feel underrepresented at Documenta and have long toiled in obscurity even as Spanish chefs became international superstars. Others complain that the move signals the banalization of Documenta. "Both Adri??'s participation and contribution seem ridiculous to me," sniffed the great art critic Robert Hughes, adding that "food is food." Adri?? counters that his critics don't understand what he does or his role in the art show...
...while its lodes are being picked at by illegal miners the government seems unable or unwilling to stop--workers Crystallex says it would be happy to hire if it could just run the mine. "The way to resolve the misery and desperation [the miners] live in," pleads Guillermo Adri??n, Crystallex's Las Cristinas general manager, "is to give them the jobs...
...different tree branches every morning in an oxygen-controlled oven. At the Guggenheim in Bilbao, a prodigy named Josean Martínez Alija, 27, is winning accolades for dishes like roasted tomatoes stuffed with baby squid and candied cod in garlic oil. Most famously, there is Ferrán Adri?? of El Bulli, two hours north of Barcelona in the seaside town of Roses. A food alchemist, Adri?? has inspired a generation of chefs with his scientific approach to cooking: rendering gelatins out of seaweed powder, combining flavors like salmon and coffee, using nitrous oxide gas to create sauces airier than foam...
...shut out of El Bulli and stuck in Madrid, don't fret. The city boasts plenty of innovative places. One of them is La Broche in the Miguel Angel hotel, whose executive chef, Sergi Arola, apprenticed with Adri??. Dining at La Broche is an immersion in formalism. The color scheme of the dining room is sci-fi white, from the rectangular tables to the window blinds. The wait staff is all business (as is most of the clientele). The food, accelerating in flavor and intensity through a meal, seems conjured in Adri??'s lab: breaded fois custard cream with apricot...