 Unseen and new way to creativity in gastronomy it’s

the most differentiated enhancing service for a

restaurant: core service =Serving food
 Enhancing service=serving emotion.

 New experience
, Surprising
customer, with the
unexpected

 “Creativity comes
first then comes the
customer”
 Ferrnan Adria
Exclusivity and authentic spirit contrasted with “hi-
tech” recipe: GOAL IS EMOTION
The image comes along with the personage, the
creative process is generated by Chef Ferrnan
Adria
  what exists already never
satisfies the creative
mind…This is where creation
takes place.
The goal is to achieve the
unthinkable, the unseen and
unspoken of!
 The creative team: 8 to 9
creative minds that are
researching the emotion in the
food chemistry
 Implementing the creative team is a “method” for Ferran Adrian “to
make ideas flow”
 Creative brainstoming, traveling reserching arround the world.
 Divided in three groups, each presenting to the others generating
feedback and ensuring leading position in the molecular gastronomy
field.
 Constent reserch for the new emotion through tastes and textures
 High-tech equipment for precise
manipulations, cooking becomes
chemistry
 To create new experiences
that would awaken all 5
senses, the restaurant closes
from October to late march.

R&D laboratory: “El Taller”

where the visionairs team up :
Chef Oriol Astro, Albert and
Ferran Adria.

Complete review of the

recopies, everything is
changed from a year to the
next.

The creative process is focused on the

development of elBulli’s

sixth sense:
”Introducing emotions
in cooking”
“Irony, Hum
our, Provoca
tion, Chilhoo
d
memories.”
Solids

Liquids
foams…
 60 persons staff for 50
guests
 Half of the staff is trainees
 7am to noon: purchase of
the necessary products
 10 a.m. Adria arrives at
the restaurant: 1hour for
day organization
 3 p.m. cooking starts
 4 p.m. hall cleaning and
dining-room set-up
 5:30 restaurant is ready for
operations
 7:30 customers arrival.
 Why not…

 Lowering the staff : 30 cooks is a lot

 Extend the operation of the restaurant to all

year round
 Such improvement could be applied…

BUT IS IT REALY WHAT THE CUSTOMER

WANTS?

 The restaurant’s operations are to be

improved but elBulli is oriented towards a
goal of gastronomy, surprising experience
and not towards profit!