WHERE THE ROAD ENDS -Reblogging Tony Bourdain
Reportedly, there are about 4 million requests for reservations per year at EL BULLI, inarguably, the world’s most innovative and exciting restaurant. Only a few thousand are accommodated. There have been about as many words written on the subject, most of them focusing, understandably, on Ferran Adria, the chef, and on the wildly creative and forward thinking techniques and presentations he has introduced each year to the world. A snarky, sour grapesy, but not entirely untrue piece on slate.com recently described a writer’s syndrome called IAAEBAYD (or something like that): I Ate At El Bulli And You Didn’t; a common malady that infects most of the writers, myself included, who have been among the tiny minority lucky enough to have eaten at El Bulli—much less been given access to the people behind it. Invariably, the author points out, every article about El Bulli has to contain a passage describing the twisting and treacherous road from the nearest town on Spain’s Costa Brava to the remote cove where the restaurant is tucked away at one end of a mostly unpopulated beach.
