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Dedicated art lovers Franziska and Gerhard Flögel traveled from their home in Germany to a remote cove in northeastern Spain on July 2 to visit the creator in his studio. They toured his inner sanctum in appreciative silence. They marveled at his unusual materials, his precise execution, his sheer ingenuity. And then, like everyone else at El Bulli, they sat down and ate the master's work...
...each of the 100 days that Documenta lasts, Noack and Buergel select two people to send for dinner at Adrià's restaurant. "We go into the exhibition space and watch for someone who, figuratively, speaks to us," says Noack. Franziska Flögel became one of the chosen after she happened to strike up a conversation with the curator about the exhibition's audio guides, and let slip that she and her husband had been coming to Documenta since 1968. "We had read that two people were being sent each day," says Flögel. "But we thought...
...course, Adrià's cooking isn't like anyone else's. He and his team spend six months of the year traveling and tasting, trying new ingredients, inventing new techniques. For the Flögels and El Bulli's 48 other customers on Monday night, the result of all that investigation and inspiration took the form of "spherified" olives that, when put in the mouth, exploded with a gush of intensely flavored olive oil. The liquid yolk of a quail's egg came wrapped in a hard burnished shell tasting of candy. Citrus pulp turned into a tangy risotto...
...they hadn't been invited to El Bulli, the Flögels' dinner there would have set them back nearly $500. By the end of their meal, Franziska, an architect, and Gerhard, a civil engineer, had succumbed to Adrià's peculiar magic. "I was astonished the whole time I was eating," says Francisca. Her husband added: "This is a new way to create taste. When you're here, it's clear that it's art." Perhaps. But by the time Adrià's diners have worked their way through those 33 dishes, such abstract questions tend to fade into...
...After your lifetime-achievement award, do you feel more secure in the business than you did in, say, 1977? -Marie Craddock, Palm Bay, FL I'm secure in knowing things I would like to do [professionally]. But you need some insecurity if you're an actor. It keeps the pot boiling. I haven't yet started to think about retiring. I was shocked when I heard about Paul Newman retiring at age 82. Most actors just fade away like old soldiers...