elBullifoundation, Exhibition and project to share

Ferran Adrià presents the exhibition about the past, present and future of elBullifoundation, opened until 27th July at Palau Robert.

Ferran Adrià presents “elBullifoundation. Public Exhibition. A Project for Sharing” which, with the aim of making the initiative known and sharing it with the citizens of Catalonia, will be open to the public from 2 June to 27 July on the second floor of the Palau Robert.

The exhibition will present to the public the transformation of the legendary restaurant elBulli – hailed as the best restaurant in the world for five years – into the elBullifoundation project, which has been designed by Ferran Adrià and his team.

The central part of the exhibition consists of the space elBulli1846 with a model of the new buildings and a detailed explanation of the architectural and landscaping project. The space elBulli1846 presents a narrative route through the creative and gastronomic process and also shows the observatory of the creative team, which is to be established as elBulliDNA. The name of the space refers to the total number of dishes created by the restaurant. The project has been designed by Enric Ruiz-Geli’s architectural studio Cloud 9, the Ruiz Narvaiza Associats design workshop and the Martí Franch Studio. A large part of the installations located in the Cap de Creus Natural Park and occupying a surface of 5,411 square metres will be moved underground and integrated into the pre-existing woods by means of a system of stone walls evoking the characteristic terraces of the rural setting of the Cap de Creus.

Another space offers an explanation of elBulliDNA, a creative team consisting of thirty people, professionals in the field of gastronomy and other disciplines, who will explore efficiency in creativity and will experiment over a period of eight months of the year, using the kitchen as a form of language through “Decoding of the Culinary Process”.

The exhibition is completed with the space Bullipedia, a tool in which all gastronomic knowledge is organised with a view to helping professionals in gastronomy both in reproduction of traditional methods and in innovation. This will have a particularly important role in the domain of education. The University of Barcelona is participating in the project, taking responsibility for part of the activity and managing relations with other universities around the world. In brief, this is a project devised in Catalonia, which will be popularised in Catalan, Spanish and English, but it will be universal as well. Telefónica is also taking part in the process as a technological partner.