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The New York Times have published a long interview with the Spanish chef Ferran Adria discussing what he’s been doing since he closed his famed elBulli restaurant in 2011.
We’ve covered a lot about the elBulli Foundation, speaking with some of Adria’s staff who went with him from elBulli to help start the Foundation and his online culinary resource Bullipedia.
The article does reveal some new info about Adria’s current plans, one of which is a new search engine called SeaUrching and a whole new culinary language to describe gastronomy called Huevo, meaning egg in Spanish.
The piece also reveals a little bout about how Adria is working alongside Cirque du Soleil to help them “create a restaurant that is not a restaurant."
You can read the full piece on the New York Times and see more about Ferran Adria here.
