Loin of hare with duck foie gras ravioli and cocoa and red berries

Ferran Adrià's culinary universe was built around the desire to develop elBulli as a gastronomic restaurant. Juli Soler, Ferran Adrià, Albert Adrià, and Oriol Castro tore down culinary and gastronomic conventions. They took a critical and analytical look at all the essential, surrounding components before rebuilding. The idea was to forge new connections between elements that had never been linked before.

This creation is part of some of the most significant elaborations and contributions in the history of elBulli, with the production number and the year of its creation.