So far, all courses were served on uniquely designed ultra-modern plates, but still not as unique as the next course which was served just on a piece of drawing paper! It was a beautiful contemporary art called flowers cotton. Different varieties of flowers were adhered to a sheet of paper with the aid of cotton candy. So colourful and elegantly decorated! One of the flowers unexpectedly made our tongue trembling until the next course, very unusual sensation.
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Flowers cotton |
Tangerine bonbon / peanut and curry cookie |
In El Bulli, it is difficult to pair wine with this kind of adventurous meal. In any case, our meal was accompanied by a bottle of white from Rioja in southern Spain, Remelluri 2004 – appealing floral aroma with flavour of pear across the palate.
Going on to the eleventh course, it was raspberry vinegar served in a medicine spoon and a sugar coated raspberry with a touch of fresh wasabi. It was warm and sweet, almost like a very light dessert, very tasty and refreshing.
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Raspberries fondant with wasabi and raspberries vinegar |
Melon spherical caviar |
Nothing is usual in this place. Instead of standard breaded meat croquette, they served acroquette but in liquid form - ham consommé trapped inside a thin fragile skin - long and difficult to prepare but quick and easy to eat. Unfortunately, it was just too greasy, like swallowing a mouthful of pork fat! The vegetarian alternative, few wedges of dehydrated and fried orange, employed similar technique as the previous pineapple dish.
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Liquid croquette 2006 |
Dehydrated and fried orange |
Steamed brioche with mozzarella |