Then there was a kumquat sorbet, which was too bitter. Kumquat was a fruit originally from China, alike but smaller than Clementine.  The best dessert was raspberry meringue, with a layer of jelly and cream inside. It was so soft and puffy; so refreshing and lovely!

Kumquat sorbet	Raspberry meringue	Moon

Our meal finished with the one last dessert, moon. What a fancy name for a chocolate mousse with a footprint, resembling human footprint when first landed on moon in 1969!  The chocolate mousse was delicious, rich but not overwhelming, smooth and melting upon contact with the tongue.

Finally, we had our petits-fours and tea at the patio.  It started off with some meringue dusted with some spice on top.  Strange flavour…  Then, some doughnuts-like dessert arrived, filled with chocolate ice cream inside. Very yummy!   Finally, to end this meal, we were served with small rectangular blocks of tangerine gel resting on pieces of butter biscuits.

Meringue	Doughnut / Chocolat	Tangerine cake

After our 30+ course “mind-blowing” journey, we were mentally exhausted, eating so many courses one after another for almost five hours. However, physically, we were not as full as we thought we would have been, probably because there were not that many dishes with real food in them!

Overall, El Bulli offered us a joyful, stimulating and interesting dining experience that no other restaurant in this world could provide.  It was not our best meal, but definitely a true “tasting menu”!

The creativity we have seen from our meal was not as great as we expected.  Though there are unique twists to usual dishes, but many techniques and ideas, such as freeze-drying, famous “culinary foam” and spherical presentation, were repeatedly used throughout our meal.  Many courses were actually very similar to previous years, with just some slight changes in ingredients or presentation. As Adrià admits, each year the menu creation gets harder, because it is difficult to create new concepts and new techniques.  Each year, there are only two or three new cooking techniques that emerge. Therefore, we probably should not blame the chef for lack of creativity. He already tried his best and we truly appreciate his effort!