Sadness about El Bulli's passing
I just heard that El Bulli is closing its doors on july 31 of this year.
I am sad because it was always a dream to go there and dine, and now......now what? What will Ferran Adria get up to next? Maybe I'm a little late to this party, but I don't know where I will dream of going to dine anymore. There is always The Fat Duck (unless it closed too) but the location doesn't have the same romantic pull of Spain.
What about you?
It's unfortunate, but I think the one thing that stands out in my mind about El Bulli and its #1 rank is that some voted for the place without every having gone there. Not being all that patient and into planning, it's not a place I would've ever gone to and... I have an incredibly tough time believing that the #1 place is that much better than the #50. Heck, I'm sure there are many that personally like a michelin 1 star over a 3 star.
"Ferran, The inside Story of ElBulli and the Man who reinvented Food" by Colman Andrews 2010
is a book that was marked down throughout a month or so long closing of Borders, from 80% down through 30%. Finally, it was marked down to $2.99 with a couple of copies still left.
It must've not been a best seller here in VA, or they bought too many copies.
I am wondering if his book made any money and that might have encouraged him to take a break. On the other hand, perhaps the sales of the book helped convince him that he was of no import any longer and had to change.
I am wondering who else has made their mark in the world -- would Marco Pierre White be considered important or not?
Ah, just musing -- his book was $2.99 also.
All is not lost, jiminy. You can get reservations right now if you want. There's a discussion about it on the Spain and Portugal board.
AFAIC, it doesn't matter if they stayed open another ten years, I'll never be rich enough to dine in a three star restaurant without feeling self-conscious about it.
Went there three times early in their genesis, so was not overly expensive, nor difficult to reserve. Glad l was there at that time.