2006 El Bulli Reservations

Well, at El Bulli I had both things. Some dishes were plain ingredients and others were more technically centered. And I enjoyed both. Obviously, El Bulli is more about technique than about market-cooking. What I can say, for sure, is that there is no compromise in the quality of the ingredients. And, more interesting, they manage to retain a connection with the region where it is located.

Well, I do not agree with you. After all, wine is a manipulation of a primary ingredient such as a grape is. And it does not resemble a grape almost in any manner. Under your thesis, wine should not exist. What to say about oak (OAK!!!) barrels, temperature controlled fermentation vats (technicque) an so on. Whether any of the techniques you mention become a standard as starting the malolactic is accepted today, only time can say.

And then it is the same with food. You put a fat on a saucepan, add flour and milk to get a white sauce is also technique. Is it better or worse than sous-vide cooking at low temperature? I do not know, but the best hake I have ever had (and I have had quite a lot) was cooked that way, and no hake I had had displayed the fish flavour with such a purity. Sferification? I do not know, but Olivas Esféricas was great to have at El Bulli in September.

I have re-read this email and I think it may read a bit harsh. Please consider it as a problem with my English, and not my mood when writing it.