Spain is a very rich country in terms of traditional cuisine. Each Spanish region offers a wide range of diverse dishes, either inland or coastal. Perhaps is the consequence of the influence throughout its history by the cultures who conquered its territory, in addition to the cultures that later were colonised by Spain, which has provided influence on a wide range of culinary techniques and ingredients.
It is not just about an excellent oil, amazing paella and the world famous ham. It is about hundreds of recipes and ways of cooking meat, fish, vegetables, legumes, or fruits. Lunches and dinners are an essential social practice in any family, friends, business gathering or commercial agreements. Being a good cook in Spain is an element of prestige among friends.
But for some years to date, Spain has been shining in the gastronomic world for being at the forefront of the so-called molecular cuisine. It has become one of the most important gourmet destinations of the world.
The messiah has been the Chef Ferran Adrià. In the UK, The Guardian has described him as “the most imaginative generator of haute cuisine on the planet”. Ferran was known worldwide for running the restaurant El Bulli, located in a farmhouse next to the Mediterranean Sea in the Catalan Costa Brava. This small restaurant won three Michelin stars in 1997 and since then was considered the best restaurant in the world for five years.
The magazine Time included Ferran Adriá among the 10 most innovative people in the world in 2004. The Spanish chef led the break with many classic cooking principles. He introduced techniques such as deconstruction, foams, spherifications, or liquid nitrogen. He gave all the prominence to the elaboration of his dishes and reduced the plating to minimalism.
El Bulli closed its doors in July 2011. Ferran wanted to avoid the pressure of reservations, calendars, and gastronomic guides to dedicate himself exclusively to researching and creating. He does so from El Bulli Foundation.
Ferran became a global icon of cuisine and a permanent ambassador of Spanish restaurants around the world. An adventure that was born in Biarritz in 1995, when he attended lectures on physics and chemistry in gastronomy by the French scientist Hervé This.
There he studied the physicochemical properties of food and the technological processes that occur during cooking, depending on the ingredients and the techniques applied. After gelling, increasing viscosity, emulsions or foams, comes the union of flavours, textures and ingredients, all that trying to achieve the unique and overall aim of surprising the palates of the diners.
The “Bullinian revolution”
His legacy is alive. The chefs of El Bulli transmitted it around the world. Xavi Sagristà, chef, and Toni Gerez, Ferran’s maître at El Bulli, took the initiative to set up their own business (Mas Pau, in Avinyonet de Puigventós). Becoming a benchmark in the evolutionary Empordà’s cuisine (North Catalonia). Sergi Arola transferred his experiences to Madrid. Carles Abellán exported Adrià’s idea of creative tapas and playful gastronomy to Barcelona (Comerç 24, Tapas 24, Velódromo, and the recent one, Bravo 24, at the Hotel W terrace). José Andrés became the most famous chef in the United States. Andoni Luis Aduriz transformed a dairy into Mugaritz restaurant, in the village of Rentería (Basc Country). We can continue talking about, Paco Roncero (La Terraza del Casino, Madrid). Albert Raurich (Dos Palillos from Barcelona and Berlin or Alex Montiel (La cuchara de San Telmo, San Sebastián), and many others.
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