Ferran Adrià exposing the new project
This is how it sums up Ferran Adria the new project they have been working on since 2011, when the iconic restaurant located in **Cala Montjoi (Girona)** closed and which will finally see the light of day in 2019.
“Many ask me why it has taken so long. The point is that it has become something very big ”, affirms Adrià in Madrid Fusión.
The new elBulli, which will not be a restaurant; It will stand on five pillars, centered on “understand to innovate” , the first being his ambitious BulliPedia .
Secondly, LA Bulligraphy , a museum archive of 6,000 m2 based on the creative and innovation audit of elBulli, which in both its offline and online version will have 90,000 documents, images, audiovisuals and scanned objects.
We have a lot of elBulli ahead of us
Sapiens, a methodology to connect knowledge in order to understand and be more efficient that can be applied to different areas such as education, the business world or innovation and that in November 2019 will be reflected in a book .
elBulliDNA, elBulli's content platform, with all the recipes and digitalized creative notebooks from its more than 20 years of history and elBulli1846, the heart of the initiative: an exhibition laboratory dedicated to studying, researching and experimenting with the aim of improving efficiency in innovation.
This entire project, in which they have invested 1 million euros per year, will be revealed, as the Catalan chef revealed at Madrid Fusión, in a website that will be active from May 1.
"If we don't take care of the room we will be dead"
Adriá acknowledges that, over time, the idea of the project was one thing and has become another. But they have never been stopped: in these eight years they have held 15 exhibitions around the world and they have generated content for 35 books, as he himself explains.
And there is much more: one of the initiatives that will give the most talk will be the call for three debate spaces open to the public, not only to chefs, who will offer the opportunity to "participate with the best creatives in the world in defining projects that will mark new milestones in the future of innovation”.
The first will take place from February 3 to July 3, 2020; the second, from September 1 to December 20, 2020 and the third, during the first half of 2021.
Madrid Fusión: the future of gastronomy is here
They will start with one of the keys that most worries the world of gastronomy today: the dining room, to develop the curriculum of an innovative team.
“If we don't take care of the room we will be dead”. Adriá is blunt. Therefore, fifteen people with different profiles (from economists to journalists) will have the opportunity to participate in this unique experience that The registration period will open on September 1.
The Second call, focused on obtaining ideas (not dishes) and creating from the study of one hundred relevant books in the history of gastronomy, it will be aimed primarily at historians and will help us better understand gastronomy.
All this, in Cala Montjoi: “We have a unique place: we have maintained but renovated the dining room and kitchen at elBulli and we will have 1,500 meters of indoor exhibition space and more than 3,000 outdoor ones”.
After multiple problems with permits, it seems that the fourth project that they have presented to the city council will finally come together: elBulli will become a multidisciplinary space, not a restaurant, that will go a step further to study, contextualize, investigate and experiment on the how, what and where of innovation for mark a before and after, still with multiple unknowns to be resolved, in gastronomy.