1637 - Jellied hare consommé with sea urchin (Sequence of Game)

Sequences were one of the most significant additions to the menu in 2009, and indeed of the final years of the elBulli restaurant. Earlier versions of the sequences existed, such as the Oysters in Two Servings, created in 1991 and in turn based on a concept invented by the French chef, Jacques Maximin. Dishes from classic cuisine, such as duck à la presse, could also be considered forerunners of the concept. A sequence may be defined as a series of dishes, all of which are related to a single product or a specific theme. The aim is to create multiple perspectives on the product or theme by serving it in several different ways.