Comments on: Reminiscing About El Bulli Menu 2009…Salted Peanut and Corn Snow Wafers

By: Elisabeth

Elisabeth — Wed, 07 Dec 2011 13:36:12 +0000

Love your site and i find myself visiting it several times a day when I am looking for inspiration. Regarding this recipe, I have to ask: when you mention glucose, do you mean glucose syrup or dextrose? I gave it a try yesterday using glucose syrup, but I doubt if the resulting texture was the desired one…

By: Michael Price

Michael Price — Mon, 13 Sep 2010 10:30:02 +0000

I was fortunate enough to eat at el bulli this year, I was everything I had ever hoped for and even more, however it took 8 years to gain the reservation.

A big part of the magic at el bulli is the journey there, and the sheer speed that the dishes are delivered, you find yourself feeling overwhelmed and get a little scared that you may have to give up. I think it must be normal to feel a little sick at times. Some of the dishes are so powerful in flavour that you rarely taste anything like them in Michellin star restaurants. It is this that makes the experience so special. Normal commercial restaurants could never take the chance of serving such extreme food, as it will alienate too many diners. Even the fat duck is muted by comparison. It will be sadly missed.
It looks like the next movement in food will consist of us paying for the privileged of crawling around hedgerows and eating bits of dock leaves. All in the name of ultra seasonal, local food. Personally I am a little tired of it already. Anyone else feel the same? Wasn’t Michel Bras doing that years ago?

By: Nicole

Nicole — Fri, 28 May 2010 21:27:07 +0000

I have recently found your site and have really enjoyed reading your posts and recipes. I was very excited to see the 2009 el bulli menu. I am going in October this year. Can’t wait.

Thanks,

Nicole

By: Maria

Maria — Wed, 18 Nov 2009 08:28:02 +0000

Thank you for the beautiful illustration of this seasons menu. Sounds amazing and photos are great!

By: Janie UK Thermomix

Janie UK Thermomix — Tue, 17 Nov 2009 21:06:47 +0000

Thank you for this lovely report and recipe, Maddy, and thank you very much for the beautiful pictures, Mr P! At last count I’ve been told that El Bulli has 25 Thermomixes!

By: Mike

Mike — Tue, 17 Nov 2009 17:24:03 +0000

I would hate Mr P for this.

But seeing as he is such a nice bloke and it is a well deserved space I will let him off.

Thanks Maddy for sharing the experience of EB with everyone.

P.S. I highly recomend the EB books, even if you dont wish to try the recipes the photography is food porn.

Keep up the good work guys. Maddy I spoke to Ross, no doubt he will share my good news with you.

Love

Mike

By: Domestic Executive

Domestic Executive — Tue, 17 Nov 2009 09:48:18 +0000

I applaud your commitment to El Bulli. Personally I am not a fan of molecular gastronomy. A rush of flavour which is over in a flash. Congratulations on the recipe inspired by El Bulli – it sounds amazing.

By: Michelle

Michelle — Tue, 17 Nov 2009 09:07:40 +0000

It looks amazing, like the recreated dish sounds easy enough to make. Will have a go this week.

By: Thermomixer

Thermomixer — Tue, 17 Nov 2009 08:06:24 +0000

Lucky Mr P !!! Met Ferran and Albert with Juan-Marie Arzak when they came to Australia in 2001. At that stage I thought that they had pretty much done as much as could be done with new ingredients. How wrong. he toured here last October to launch his book “A Day at El Bulli” and it was amazing to see the new work.

Congratulations on interpretting the recipes from the books. Not easy if you haven’t been privy to their kitchen/atelier.

By: Barry

Barry — Tue, 17 Nov 2009 07:41:16 +0000

First Class Madalene… your blog is one of the best….mind you that’s exactly what we used to do with the *** michelin restaurants …work endlessly just for our expenses to be paid… but w learnt sooo much and at least we had it on our c.v. …which worked wonders for our future