Adrià decides to permanently close El Bulli

Desserts

Updated. As I imagined and put below. Adrià has denied the information of The New York Times indicating that it has been a “confusion”.

Yesterday they published in the gastronomy blog of The New York Times that Adrià decides to permanently close El Bulli. At first it was said that it was for two years to stop and think about their future but it seems that Ferrán Adrià and Juli Soler have decided to permanently close down due to the economic losses that El Bulli has every year.

Surely they already had in mind the resolution of those two years of temporary closure when they said that El Bulli could no longer be classified as a restaurant. The opinion in The New York Times is based first on an interview that The Wall Street Journal conducted with Ferrán Adrià at the end of last month where he responded with figures to the volume of business of El Bulli. Or rather the annual cost of El bulli, estimated at 300,000 euros.

After a few weeks after the announcement of Madrid Fusión, Adrià told The New York Times that the closure will finally be permanent and that he has other types of projects in mind to invest all the money it costs him to maintain El Bulli and the Barcelona workshop nearby half a million euros a year.

Those projects could range from creating scholarships for future cooks or even creating a cooking “academy” that could be open for informal breakfasts or lunches.

Be that as it may, this news I take it between a certain tone of expected and between the surprise of being announced only a few weeks after the announcement of the temporary closure. Could it be a certain misunderstanding of The New York Times? We will have to wait for the reaction in Spain from Ferrán Adrià.

Via | The New York Times
Photo | Charles Haynes
Directly to the Palate | Adriá protagonist in the first day of Madrid Fusión
Directly to the Palate | El Bulli is not profitable, pose or reality?

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Tags:  Selection Recipes Desserts 

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