Food, Dali, Ferran

and the traditions of Spanish art

1929

Still Lifesand Bodegones

The mineral and the organic –

“a strange and prodigious dialectic between the living and

the dead.”

Now, please consider Ferran’s production in the

light of this tradition. Look for the crystalline and the organic, the timeless and

the temporal.

September 25, 2016 – November 27, 2016

Exhibition showcases Adria’s culinary work

with breathtaking images of his creations

paired with their inspirations from the

natural world, creative notebooks elaborating

his innovative thinking, and tableware and

serve-ware he designed. Dali’s food-inspired

paintings and flatware he designed will also be

presented.

FERRAN ADRIA

Born May 14, 1962 in Barcelona, Spain

Head chef at elBulli in Roses on the Costa

BravaConsidered one of the

best chefs in the world

elBulli• A Michelin 3 star restaurant near the

town of Roses in Catalonia, Spain

• “The most imaginative generator of haute

cuisine on the planet.”• Number One

Restaurant in Restaurant Magazine’s

Top 50 – 2002, 2006, 2007, 2008, & 2009.

Richard Hamilton, Early Footage, Thawing

NATURA

NATURE’S VESSELS

Ferran Adria and Dali

Dali and elBulli Dali

Tableware made by Dali

Tableware by Ferran Adria

Projection of elBulli meal on tabletop

IN THE KITCHEN

Ferran Adria kept binders and

notebooks of catalogued

recipes organized chronologically by

date. Most of these recipes are

written by hand in the moments of

creation.

Complex recipes are written by

hand and documented by

photo and sketch.

In 2008, elBulli

employed 42 chefs.

elBulli completed its journey as a restaurant in July 2011 with plans

to reopen as a creativity center

focusing on gastronomy and creative cuisine.

Ferran Adria created many works

documenting his culinary experiences at

elBulli, including chronological detailed

catalogues of meticulous recipes and fine photography of the sculptural and beautiful

food that he created.