Rather than setting a resolution for 2022, I decided to set a project that would result in improving a few different skills more concretely. I am going to make one dish every week or two from the 2007 elBulli menu. After some deliberation, we decided on the 2007 menu because of the presence of nuts in multiple dishes and the overall intrigue in most of the dishes. At the end of the year, my partner and I will attempt to serve the menu to a group of eight folks.

While Alinea was the first restaurant to really open my eyes to what food can be and fascinate me, I decided to work on the elBulli recipes for a couple reasons. One reason being that so many techniques in modern cuisine were pioneered at elBulli and the menus have such a variety of textures, flavors, temperatures, etc. throughout and the challenge of tackling so many new techniques in a single meal is one that excites me.

Another being that I was deeply charmed by watching Ferran Adria eat his own meal in Anthony Bourdain’s No Reservations episode. The philosophy that Ferran has with respect to food is extremely appealing to me.

The last being, that from the couple dishes I have made from the books, that the few bites for each of the dishes have made me smile. There is something whimsical, clever, or beautiful in those bites that I just can’t help but smile as textures and flavors come together in ways I hadn’t experienced before.

This page will contain the steps, pictures, and notes for each of the dishes. As I complete the dishes, I will link each post to the item in the menu below and bold the dish.

The 2007 elBulli menu:

• Cocktails
• Cosmopolitan-Mallow
• Snacks – I
• Pineapple-LYO
• Snacks – II
• Golden Nugget 2007
• Goat’s Cheese Mercedes
• Parmesan Soufflés
• Beetroot and Yogurt Meringue/Profiterole
• Walnut Catanias
• Snacks – III
• Citrus Fruits 50%-LYO
• Snacks – IV
• Mandarin Bonbon and Curry Peanut Palet
• Pistachio Sponge Cake-LYO with Yogurt Foam
• Black Sesame and Miso Sponge Cake
• Raspberry Fondant with Wasabi and Raspberry Vinegar
• Horchata Flowers
• Flower Paper
• Oyster Yogurt with PX Tempura
• Spherical-I Butter Bean with Joselito Streaky Spanish Bacon and Black Garlic
• Tapas
• Tomato Couscous with Oil/Olives with Basil and Parmesan
• Dash Jelly with Ham, Basil Flower, and Yogurt Milk Skin
• Gorgonzola Shell with Walnuts, Celery, and Apple
• Polenta Spherical-I Gnocchi with Coffee, Saffron-Flavored Milk Skin and capers
• Garlic with Coconut
• Tender Sweetcorn Risotto in its Jus
• Teriyaki Mackerel Belly
• Cantonese-Style Lamb’s Tail with Yogurt
• Hare Jus with Black Currant-Flavored Apple Jelly-CRU
• Pre-Desserts & Dessert
• Cypress Honey with Peach Shot and Green Almond Marzipan
• Frozen Yuzu Yolks
• Frosted Blackberries
• Orchid
• Morphings
• Choco-Air
• Coconut-LYO
• Fizzy Candy Paper
• Chocolate Parfait Glacé Ningyo-Yaki
• Blackcurrant Bombolas