elBullirestaurantReal Academia de Gastronomía
At the start of the 2010 season at elBulli, 34 different dishes were served, in addition to the chocolate box, just like in 2009. But by the end of the season, they were averaging around 44 dishes, plus the chocolate box.
These were the 44 dishes of elBulli's final season.
1670 - Piña colada pillowReal Academia de Gastronomía
1670: Piña colada pillow
1671 - Apple mojito sandwich (2011)Real Academia de Gastronomía
1671: Apple mojito sandwich
1675 - Almond fizz with amarena cherry (2011)Real Academia de Gastronomía
1675: Almond fizz with amarena cherry
1695 - Nori empanadilla (2011)Real Academia de Gastronomía
1695: Nori empanadilla
1684 - Hibiscus and peanut pallet (2011)Real Academia de Gastronomía
1684: Hibiscus and peanut pallet
1692 - Whole pistachio ravioli (2011)Real Academia de Gastronomía
1692: Whole pistachio ravioli
1691 - Parmesan macaroon (2011)Real Academia de Gastronomía
1691: Parmesan macaroon
1690 - Parmesan stick (2011)Real Academia de Gastronomía
1690: Parmesan stick
1688 - Virgin olive oil chip (2011)Real Academia de Gastronomía
1688: Virgin olive oil chip
1705 - Bloody Mary (2011)Real Academia de Gastronomía
1705: Bloody Mary
1678 - Cod crackling with honey (2011)Real Academia de Gastronomía
1678: Cod crackling with honey
1699 - Baby shrimp fritters with savoury ginger and lime sugar cane (2011)Real Academia de Gastronomía
1699: Baby shrimp fritters with savoury ginger and lime sugar cane
1715 - Boiled prawn (2011)Real Academia de Gastronomía
1715: Boiled prawn
1728 - Ice mille-feuille with soy sauce and wasabi (2011)Real Academia de Gastronomía
1728: Ice mille-feuille with soy sauce and wasabi
1718 - Veal marrow/sea urchin nigiri (2011)Real Academia de Gastronomía
1718: Veal marrow/sea urchin nigiri
1598 - Prawns in two textures (2011)Real Academia de Gastronomía
1598: Prawns in two textures
1707 - Rose and jamón ibérico wonton with melon water (2011)Real Academia de Gastronomía
1707: Rose and jamón ibérico wonton with melon water
1710 - Mini-quails with carrot escabeche (2011)Real Academia de Gastronomía
1710: Mini-quails with carrot escabeche
1788 - Cantonese-style thrush canapé (2011)Real Academia de Gastronomía
1788: Cantonese-style thrush canapé
1794 - Game cappuccino (2011)Real Academia de Gastronomía
1794: Game cappuccino
1793 - Game ningyo-yaki (2011)Real Academia de Gastronomía
1793: Game ningyo-yaki
1711 - Soy matchstick with yuzu and miso (2011)Real Academia de Gastronomía
1711: Soy matchstick with yuzu and miso
1609 - Soy tiramisu with dashi tea (2011)Real Academia de Gastronomía
1609: Soy tiramisu with dashi tea
1742 - Caviar/hazelnut (2011)Real Academia de Gastronomía
1742: Caviar/hazelnut
1690 - Parmesan stick (2011)Real Academia de Gastronomía
1693: Hazelnut baton
1749: Black truffle tartlet (2011)Real Academia de Gastronomía
1749: Black truffle tartlet
1754 - Saint-Félicien blini with white truffle (2011)Real Academia de Gastronomía
1754: Saint-Félicien blini with white truffle
1741 - Duck foie gras tartlet (2011)Real Academia de Gastronomía
1741: Duck foie gras tartlet
1776 - Galician-style octopus shabu-shabu (2011)Real Academia de Gastronomía
1776: Galician-style octopus shabu-shabu
1782 - Steamed elvers (2011)Real Academia de Gastronomía
1782: Steamed elvers
1767 - Lulo and shellfish ceviche (2011)Real Academia de Gastronomía
1767: Lulo and shellfish ceviche
1771 - Oaxaca taco (2011)Real Academia de Gastronomía
1771: Oaxaca taco
1739 - Tomato tartare with honey candy (2011)Real Academia de Gastronomía
1739: Tomato tartare with honey candy
1723 - Gazpacho/ajo blanco (2011)Real Academia de Gastronomía
1723: Gazpacho/ajo blanco
"What Might Have Been" (2011)Real Academia de Gastronomía
2011: "What Might Have Been"
This includes recipes that did not come to fruition, although some of the concepts and techniques used in them may have laid the groundwork for future developments. You could call them "off-catalog" dishes.
1642 - Wood pigeon with soursop raviolini (2011)Real Academia de Gastronomía
1642: Wood pigeon with soursop raviolini
1791- Blackberry risotto (2011)Real Academia de Gastronomía
1791: Blackberry risotto
1795 - Hare with hare bolognese and blood (2011)Real Academia de Gastronomía
1795: Hare with hare bolognese and blood
1796 - Hot wild strawberries in hare consommé (2011)Real Academia de Gastronomía
1796: Hot wild strawberries in hare consommé
1798 - Mimetic chestnuts (2011)Real Academia de Gastronomía
1798: Mimetic chestnuts
1816 - Tea and lime sugar cube (2011)Real Academia de Gastronomía
1816: Tea and lime sugar cube
1819 - Cremat (2011)Real Academia de Gastronomía
1819: Cremat
1813 - Coca de vidre (2011)Real Academia de Gastronomía
1813: Coca de vidre
1820 - Coconut mini-doughnuts (2011)Real Academia de Gastronomía
1820: Coconut mini-doughnuts
1827 - Frozen apple rose (2011)Real Academia de Gastronomía
1827: Frozen apple rose
Image: elBullifoundation / © F. Guillamet
Acknowledgements: Rafael Ansón, president of the Spanish Royal Academy of Gastronomy; Elena Rodríguez, director of the Spanish Royal Academy of Gastronomy; María García and Caroline Verhille, contributors to the Spanish Royal Academy of Gastronomy.
Spanish Royal Academy of Gastronomy
This exhibition is part of the Spanish Gastronomy project jointly coordinated by Google Arts & Culture and the Spanish Royal Academy of Gastronomy.
