Creative process in elBulli

"In 1994, we began to realize that in order for our cooking to evolve at the pace we wanted, we had to broaden our understanding of creativity, and focus our search on creating new concepts and techniques." Ferran Adrià.

A new style emerged, resulting in a radical approach that questioned every aspect of cuisine that came before it. It was an approach in which the priority was not to create dishes, but to create concepts and techniques that would offer the diner an experience. The textured vegetable panaché is a trademark of this new era. This style was forged and adopted beyond the elBulli restaurant, influencing chefs around the world.