El Bulli Case
Leah Kesselman elBulli Case Study
ElBulli is one of the best restaurants in the entire world and provides an extremely unique experience. It is only open 6 months of the year and getting a reservation is almost impossible. They only serve 8,000 customers a year, but get 1 to 2 million reservation attempts a year. The restaurant itself is a difficult journey, but once you are there, the atmosphere is said to feel like an artist's home. Eating at elBulli is not just a night out to dinner, it is an experience described as “Willy Wonka” and “Lab-like full of stainless steel.” Guests receive a tour of the kitchen and are then taken to a terrace that overlooks the beach for some relaxing and tasty cocktails. Then it is time for the meal …show more content…
Hans Schilling. Him and his wife opened a mini golf course that eventually became beach bar primarily serving tourists and then it became a restaurant. Dr. Schilling traveled often and visited the finest restaurants. He wanted to incorporate sophisticated recipes and ideas into his menu. Soon a chef named Jean-Louis Neichel joined elBulli and that is when the restaurant earned one Michelin star. With the coming and going of the tourists, the restaurant would close down during the winter and this was the time the chef would use to study new cuisine and create a new menu for the next season. The secret behind elBulli is Adria's style and he worked as hard as he could to learn from famous chefs and imitate the best nouvelle cuisine recipes. By 1988, Adria wanted to introduce a new creative cuisine style and in 1990 the restaurant achieved a second Michelin star. Adria wanted his dishes to provoke, to make people think and feel when eating. He focused on the five senses and created new food textures such as savory ice creams, foams or gelatins, raviolis, for example, would be filled with liquid instead of their traditional solid core. Adria brought in new techniques and equipment and by 1995, the method of deconstruction was the norm at elBulli. This meant breaking dishes down to their constituent components, then recombining and altering them in often delightful
ElBulli is one of the best restaurants in the entire world and provides an extremely unique experience. It is only open 6 months of the year and getting a reservation is almost impossible. They only serve 8,000 customers a year, but get 1 to 2 million reservation attempts a year. The restaurant itself is a difficult journey, but once you are there, the atmosphere is said to feel like an artist's home. Eating at elBulli is not just a night out to dinner, it is an experience described as “Willy Wonka” and “Lab-like full of stainless steel.” Guests receive a tour of the kitchen and are then taken to a terrace that overlooks the beach for some relaxing and tasty cocktails. Then it is time for the meal …show more content…
Hans Schilling. Him and his wife opened a mini golf course that eventually became beach bar primarily serving tourists and then it became a restaurant. Dr. Schilling traveled often and visited the finest restaurants. He wanted to incorporate sophisticated recipes and ideas into his menu. Soon a chef named Jean-Louis Neichel joined elBulli and that is when the restaurant earned one Michelin star. With the coming and going of the tourists, the restaurant would close down during the winter and this was the time the chef would use to study new cuisine and create a new menu for the next season. The secret behind elBulli is Adria's style and he worked as hard as he could to learn from famous chefs and imitate the best nouvelle cuisine recipes. By 1988, Adria wanted to introduce a new creative cuisine style and in 1990 the restaurant achieved a second Michelin star. Adria wanted his dishes to provoke, to make people think and feel when eating. He focused on the five senses and created new food textures such as savory ice creams, foams or gelatins, raviolis, for example, would be filled with liquid instead of their traditional solid core. Adria brought in new techniques and equipment and by 1995, the method of deconstruction was the norm at elBulli. This meant breaking dishes down to their constituent components, then recombining and altering them in often delightful