Ferran Adria Taking a Two Year "Sabbatical"

Related somewhat to the earlier thread about the best living chefs, the New York Times today reported that Ferran Adria of El Bulli is taking a two year "sabbatical" and that when he re-opens the restaurant will be quite a different game indeed. Among his goals during the two years is to compile a "comprehensive and thorough encylopedia".

In my earlier post I expressed my belief that molecular gastronomy was Adria's culinary joke of the century. I predicted that in the quite near future he would compose a book exposing this huge and yes magnificent joke. One hates to say "I told you so" but I did tell you so.

See the NY Times article at http://dinersjournal.blogs.nytimes.com/ ... -el-bulli/

Best
Rogov

Hi Daniel
I have to agree with you re the MG joke. Whilst I enjoy interesting and challenging foods and like to taste a number of different things in a meal, I rather think we have been "had" by the whole degustation scenario. We have never paid so much, for so little; and the restaurateurs are making a killing. With so many restaurants serving "tasting menus" as the only choice they have it made. There is no wastage as they know exactly what each diner will be served, there is no angst regarding how many portions of each menu item they should allow for and there is therefore no risk of running out or over supply so their food cost percent should be an accountants dream. No wonder they can spend millions on decor and curious equipment.
I choose to eat at restaurants where a) I can make a reservation and b) I can choose what I want to eat

cheers from a grumpy old woman

Doesn't he close six months a year anyway? Man, I want his schedule.

Dear Jacques,
That is exactly what I was going to say. He already has half the year off! Would it kill him to serve the same recipes in the restaurant for two years in a row?

Hello Rogov,
My response would be, even Joel Robuchon took a Sabbatical.

I will say this is ironic after all the discussion we had on the top 3 living chefs.

Have a good day!
Rick