Next: El Bulli

Next: El Bulli | April 18, 2012

A selection of photos from the 29-course menu served at Next.

Next: El Bulli | April 18 2012
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Next's menu/context card was printed with the codes employed at El Bulli to describe the experiments used to design the dishes
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Nitro Caipirinha with Tarragon Concentrate
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According to our hosts, Dave Beran gets a kick out of shattering the slate.
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Spherical Olives (2005)
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The contents of these vials change the composition of the drink pairings.

(Personal note: the green vial is a saffron and celery infusion that brought a brighter taste to the coconut/lychee/lime drink I had. The other vials alter the cava to mesh with the next dishes.)
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Golden Egg (2001)
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Black Sesame Spongecake and Miso (2007)
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Smoke Foam (1997)
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Carrot Air with Coconut Milk (2003)

See also the New York Times Magazine, August 10, 2003
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Cuttlefish and Coconut Ravioli with Soy, Ginger, and Mint (1997)
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Savory Tomato Ice with Oregano and Almond Milk Pudding (1992)
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Cauliflower Cous-cous with Solid Aromatic Herb Sauce (2000)
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Trumpet Carpaccio (1989)
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Red Mullet Gaudi (1987)
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Nasturtium with Eel, Bone Marrow, and Cucumber (2007) | Sanguis (Half Acre's 2012 Special Brew specifically for Next. - Label design by Phineas X. Jones)
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Civet of Rabbit with Hot Apple Jelly (2000)
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Gorganzola Globe (2009)
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Chocolate in Textures (1997) | Drink pairing (rear): White Chocolate, Blackberry, Black Cherry
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Chocolate Donuts (2010)
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Coffee with Pedro Ximenez and Añejo Tequila Cube
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