elBulli dishes

In the 3 years from 1983 to 1986, when Ferran and Christian ran the kitchen, they revisited and reworked dishes from classic Spanish cooking, as well as nouvelle cuisine. Among their creations from this period were an adaptation of "perdiz escabechada" (partridge escabeche) in the form of a boneless pigeon; Roses langoustine stew; vine tomatoes and brown crab; Troisgros seared red mullet escabeche; and the "truffle surprise."