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From the early 1990s onward, they focused on a tasting menu as the ideal formula through which to express themselves and to make their dishes known. That structure began to take shape and grow in substance as their confidence in their own language grew.

We served a total of 30 recipes in 2006, and increased to 34 in 2007 and 2008.

From 2009 onward, the sequences, the rhythm of the menu, the tempo, and the number of dishes were coming closer to this ideal formula in an unprecedented way.

Details

  • Title: Menu elBulli - 1996
  • Date: 1996
  • Rights: elBullifoundation
  • Restaurant: elBulli
  • Chef: Ferran Adrià

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