![]() ![]() Delicious.Ĥth Course – Nigiri of Tuna: A slice of the akami (red lean meat) of the tuna served on a puffed up lemon meringue made to look like a ball of rice. ![]() The creamy bufala was a much needed component that was cleverly added last minute to avoid the pizza base losing its crunchiness. The pizza base was wafer thin and crispy, topped with a dust of dehydrated tomatoes, microbasil and spherified basil oil. I could easily have had a bag of these with a cold glass of beer.ģrd Course – Crunchy pizza which came with… However, the ones successfully devoured were delicious and fun when they popped in your mouth.Ģnd Course – Spicy corn tentacles: Crunchy corn crackers with a mild level of heat from spices. Left to our own device to serve them, it was inevitable that there were a few casualties. The flavour was… well… not too dissimilar to that of a high quality virgin olive oil. They were very delicate spheres that had to be scooped delicately to avoid breaking the membrane. Much to our relief, this was not one of those quiet Michelin starred establishments.ġst Course – Tickets’ Olive-S: I wasn’t surprised to find the reverse spherified olive at Tickets given Ferran Adria was the pioneer who invented the technique. ![]() I was initially worried about inconveniencing other diners if she cried but the festive atmosphere in the restaurant muffled any noise. My daughter was even given a very colourful bib for her meal. Of course it was music to my ears, and if anything it highlighted the cultural difference between Australia and Europe when it came to dining out (cough, cough, Vue de Monde). This time however, there was one difference… I was with my 11 month old daughter… I was surprised (but also relieved) to find that a child seat was an option when making a reservation. So, after flying 32 hours from Australia, I was finally here outside waiting eagerly to reignite that magical meal from four years ago. I had only visited elBulli once (4 years ago, just prior to its closure) so I saw this as my chance to try some of the other elBulli classics that had evaded me over the years of unsuccessful reservation attempts Tickets, I understood, also had some of the classic elBulli dishes so my chances were good. Of course, there were a few thousand people who had missed out year after year on a reservation at elBulli (I was one of the fortunate ones but only just), but surely the hype would have died four years on? Is molecular gastronomy a thing of the past? I was initially intending to go to 41 degrees but unfortunately it had closed before I could come back to Europe, but don’t get me wrong, I wasn’t disappointed when I managed to secure a table at Tickets. It was therefore reasonable, in my view, to be skeptical about the longevity of the Adrià brothers molecular tapas venture in Barcelona, Tickets. There was a shift in the global culinary direction away from molecular gastronomy and towards foraging – thank you Rene Redzepi. Chef: Albert Adrià Website: Cuisine: MolecularĮlBulli’s closure in 2011 marked an end of an era. ![]()
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