Three of my friends had the opportunity separately to take their wives for a meal at El Bulli in its final month of operation, and all were dining there for the first time. The last of the three was the Ox, who wrote a very nice account of this very special experience. He has very kindly allowed me to repost his thoughts here, as it would be very interesting for many people out there to read about the meal.
I have often said that although my birthday dinner at El Bulli still remains the most amazing meal I've ever had, I do have my regrets because 1) I foolishly chose to leave my DSLR in the hotel room, as I wasn't in the habit of taking pictures of food back then; and 2) I started this blog upon my return from Spain - a mere 10 days after the dinner at El Bulli - so I didn't take notes at dinner. Despite having told myself to write down my thoughts about the meal immediately afterwards, it took me 4½ years to finally get off my ass to do it...
So here it is. The Ox and his El Bulli experience.
Showing posts with label Spain. Show all posts
Showing posts with label Spain. Show all posts
August 4, 2011
September 9, 2010
Jamón, Jamón
I love it. Yes I do. Truly. Jamón ibérico is hands down my favorite ham in the world. There's nothing else quite like the ham that comes from the black-hoofed (pata negra) Spanish pigs which feed on acorns (bellota). When I visited my friends Brian and Cow in Tokyo recently, I joked about their daughter's jamons since her thighs were amazingly plump. They understood completely...
So I got an email from Susan, asking me if she could interview me on how I felt about jamón ibérico. She asked: "Do you like it? Do you eat it?..." And here was my one-sentence reply:
"love it love it love it can't get enuf and definitely don't eat enuf"
Out came today's South China Morning Post, and my email reply became the opening line for her article... I'm reposting part of the article here, while the full text is available here (requires subscription).
Spanish jamon is the pork of the town
FOOD
Susan Jung
Sep 09, 2010
I love it, love it, love it; I can't get enough," says Peter Chang. The Diary of a Growing Boy food blogger isn't raving about some illicit substance, but something that's becoming much easier to acquire in Hong Kong - Spanish ham. Not just any Spanish ham, mind you, but jamon Iberico de bellota (acorn), made from pure-bred Iberian pata nega (black-hoofed) pigs that were raised free-range in oak forests.
Before tasting jamon Iberico de bellota, Chang's benchmark for fine ham was prosciutto di Parma. "I still eat it, but it's nowhere near the same," he says. "Parma is softer and pale pink. Jamon Iberico is firmer and chewier because it's dried longer; the colour is darker and prettier, and, as for the taste, it's all about the fat. It's almost liquid, it melts in the mouth and coats the meat. The fat coating makes the meat so much better."
All that fat would seem like a cardiologist's nightmare. But Oliver Win, managing director for Olivier Pacific, which supplies jamon to Estudio Iberico, a jamon and tapas bar in Great Food Hall, says it is healthy fat. "With this type of jamon, there's [fat] marbling in the muscle. The Iberian breed of pigs, fed on a diet of acorns, means a high amount of oleic acid. It's about 67 per cent similar to olive oil."
...
Win's company sells about 14,000 legs of jamon a year to restaurants, hotels and private clubs, with sales divided almost equally between jamon from Cinco Jotas, a company that's been in business since 1879, and the far less-expensive jamon Serrano.
"Spain is the centre of gastronomy and it revolves around jamon," Win proclaims. "I love the whole idea of the purity of the Iberian breed - the diet, range and the oleic acid. It's a speciality animal from Spain - Iberian pigs are black pigs and you can tell Iberian jamon from the marbling. The leg is elongated and narrow; Serrano is rounder and shorter. Only a small percentage of pure Iberico jamon is available, with some, it's a crossbreed, and they aren't all fed solely on acorns. Only a few producers have enough money to manage the selection process."
...
"The Pata Negra House concept is that we buy jamons made in limited quantity the old-fashioned way," says Saint-Raymond. "We buy jamon from different areas of Spain, from different suppliers. We have a wide range of Iberico ham - 10 to 12 types.
"Jamon is not as famous as French jambon," the Frenchman adds. "But it has a specific taste that's not found in other types of ham. The Iberico breed is only grown in Spain and Portugal. The pigs are raised in the forest and eat acorns and grass. The acorns give the fat oleic acid, which gives the jamon a long-lasting flavour."
Not all jamon is created equal. "Basic Spanish jamon is jamon Serrano, made from Duroc, a special breed of white pig, and it's aged for 20-plus months," says Saint-Raymond. "It's still good quality pork but it doesn't have a special acorn diet. The jamon from the white pig has a plainer flavour, it's not as long lasting on the palate and the fat isn't as healthy.
"Some Spanish ham can be aged for more than 50 months. We have two legs that are 50-plus months. It's of limited quantity. You have to start with a bigger pig. With drying and time, the weight is reduced so if it's starting off small, it will be too dry. With ageing, it becomes more intense, with more flavour. It's like wine - more flavours develop."
However, Win feels that too much emphasis is placed on ageing.
"I'm fed up with everyone talking about age," Win says. "At Cinco Jotas, they stop ageing it when it's right. In Spain, they don't talk about ageing; the important thing is the feed. It makes sense that the bigger the leg, the longer it's aged. A Duroc pig is fed on formula and can weigh more than 200kg; Iberico, fed only on acorns, weighs about 180kg."
...
Although it would seem to make economic sense for producers to increase the number of pure-bred Iberian pigs and let them range freely to feed on acorns, they can't, says Saint-Raymond. "There's not enough land. For top-quality Iberico, there's a limit by law - each pig must have one hectare of forest. And the area of forest isn't growing."
Win says one reason the sliced jamon is so expensive is that there's only a 40 per cent yield on each leg. But the remainder isn't wasted. "The bone is used for soup, the fat is used to fry omelettes and scraps are used for croquetas and scrambled eggs."
Richard Ekkebus, culinary director at The Landmark Mandarin Oriental in Central, used to serve jamon in traditional thin slices at the hotel's outlets such as Amber and the Mo Bar. But it's so popular he prefers to serve it in other ways.
...
"We still love the product but we use it in a less obvious way - like a salty element in the dish. We grate it with a microblade, and love to use the bone as the Chinese would with Yunnan ham in soups, where it adds flavour but it's not obvious. We sometimes sweat vegetables with it, and the trimmings - not the skin, because it's bitter, but the dried parts - we'll infuse them into sauces.
...
Ekkebus' favourite jamon is the Joselito brand, available at the Bon Bon Bon shop in Central.
Chang doesn't have a favourite - although he'd jump at the chance to sample a few more.
"When I was in Spain four years ago, I went to Jamonisimo in Barcelona and bought three of the top-end jamons, the ones based on the source. I also bought regular jamon Iberico without a premium rating. Unfortunately, I didn't taste them side by side, so I couldn't tell you which one I like best. But I'd definitely like to taste more."
______________________________
I still remember my visit to Jamonísimo. The place is literally a temple of worship for jamón lovers. I didn't even hesitate before buying 300g each of the 3 "reserves" - Salamanca, Andalucia and Extremadura. I would have bought more, except that they needed to be sliced by hand and it simply took too long and too much effort. Each pack of 100g consisted of about 20 slices of 5g each, all sliced by hand with a long and thin blade. The lady kinda got a little tired in the middle of slicing, and when the owner walked in he decided to take off his jacket and relieve his staff. I knew I was in good hands.
My friends and I actually contemplated buying a whole leg, but realized we would have to buy a jamonera... The combination would be a little too much in itself, not to mention that we were heading to El Bulli and didn't want the hassle. I did take home an additional 1kg block of "regular" jamón ibérico, which helped satisfy my cravings for a while.
I drink Sherry with my jamón, and switch between drier versions (González Byass Del Duque, an amontillado muy viejo) and the sweeter styles (González Byass Metusalem, an oloroso dulce muy viejo). I'm sure I could just as easily pair the jamón with something simpler like Tio Pepe, but... I am who I am.
 |
| Courtesy of Brian |
So I got an email from Susan, asking me if she could interview me on how I felt about jamón ibérico. She asked: "Do you like it? Do you eat it?..." And here was my one-sentence reply:
"love it love it love it can't get enuf and definitely don't eat enuf"
Out came today's South China Morning Post, and my email reply became the opening line for her article... I'm reposting part of the article here, while the full text is available here (requires subscription).
Spanish jamon is the pork of the town
FOOD
Susan Jung
Sep 09, 2010
I love it, love it, love it; I can't get enough," says Peter Chang. The Diary of a Growing Boy food blogger isn't raving about some illicit substance, but something that's becoming much easier to acquire in Hong Kong - Spanish ham. Not just any Spanish ham, mind you, but jamon Iberico de bellota (acorn), made from pure-bred Iberian pata nega (black-hoofed) pigs that were raised free-range in oak forests.
Before tasting jamon Iberico de bellota, Chang's benchmark for fine ham was prosciutto di Parma. "I still eat it, but it's nowhere near the same," he says. "Parma is softer and pale pink. Jamon Iberico is firmer and chewier because it's dried longer; the colour is darker and prettier, and, as for the taste, it's all about the fat. It's almost liquid, it melts in the mouth and coats the meat. The fat coating makes the meat so much better."
All that fat would seem like a cardiologist's nightmare. But Oliver Win, managing director for Olivier Pacific, which supplies jamon to Estudio Iberico, a jamon and tapas bar in Great Food Hall, says it is healthy fat. "With this type of jamon, there's [fat] marbling in the muscle. The Iberian breed of pigs, fed on a diet of acorns, means a high amount of oleic acid. It's about 67 per cent similar to olive oil."
...
Win's company sells about 14,000 legs of jamon a year to restaurants, hotels and private clubs, with sales divided almost equally between jamon from Cinco Jotas, a company that's been in business since 1879, and the far less-expensive jamon Serrano.
"Spain is the centre of gastronomy and it revolves around jamon," Win proclaims. "I love the whole idea of the purity of the Iberian breed - the diet, range and the oleic acid. It's a speciality animal from Spain - Iberian pigs are black pigs and you can tell Iberian jamon from the marbling. The leg is elongated and narrow; Serrano is rounder and shorter. Only a small percentage of pure Iberico jamon is available, with some, it's a crossbreed, and they aren't all fed solely on acorns. Only a few producers have enough money to manage the selection process."
...
"The Pata Negra House concept is that we buy jamons made in limited quantity the old-fashioned way," says Saint-Raymond. "We buy jamon from different areas of Spain, from different suppliers. We have a wide range of Iberico ham - 10 to 12 types.
"Jamon is not as famous as French jambon," the Frenchman adds. "But it has a specific taste that's not found in other types of ham. The Iberico breed is only grown in Spain and Portugal. The pigs are raised in the forest and eat acorns and grass. The acorns give the fat oleic acid, which gives the jamon a long-lasting flavour."
Not all jamon is created equal. "Basic Spanish jamon is jamon Serrano, made from Duroc, a special breed of white pig, and it's aged for 20-plus months," says Saint-Raymond. "It's still good quality pork but it doesn't have a special acorn diet. The jamon from the white pig has a plainer flavour, it's not as long lasting on the palate and the fat isn't as healthy.
"Some Spanish ham can be aged for more than 50 months. We have two legs that are 50-plus months. It's of limited quantity. You have to start with a bigger pig. With drying and time, the weight is reduced so if it's starting off small, it will be too dry. With ageing, it becomes more intense, with more flavour. It's like wine - more flavours develop."
However, Win feels that too much emphasis is placed on ageing.
"I'm fed up with everyone talking about age," Win says. "At Cinco Jotas, they stop ageing it when it's right. In Spain, they don't talk about ageing; the important thing is the feed. It makes sense that the bigger the leg, the longer it's aged. A Duroc pig is fed on formula and can weigh more than 200kg; Iberico, fed only on acorns, weighs about 180kg."
...
Although it would seem to make economic sense for producers to increase the number of pure-bred Iberian pigs and let them range freely to feed on acorns, they can't, says Saint-Raymond. "There's not enough land. For top-quality Iberico, there's a limit by law - each pig must have one hectare of forest. And the area of forest isn't growing."
Win says one reason the sliced jamon is so expensive is that there's only a 40 per cent yield on each leg. But the remainder isn't wasted. "The bone is used for soup, the fat is used to fry omelettes and scraps are used for croquetas and scrambled eggs."
Richard Ekkebus, culinary director at The Landmark Mandarin Oriental in Central, used to serve jamon in traditional thin slices at the hotel's outlets such as Amber and the Mo Bar. But it's so popular he prefers to serve it in other ways.
...
"We still love the product but we use it in a less obvious way - like a salty element in the dish. We grate it with a microblade, and love to use the bone as the Chinese would with Yunnan ham in soups, where it adds flavour but it's not obvious. We sometimes sweat vegetables with it, and the trimmings - not the skin, because it's bitter, but the dried parts - we'll infuse them into sauces.
...
Ekkebus' favourite jamon is the Joselito brand, available at the Bon Bon Bon shop in Central.
Chang doesn't have a favourite - although he'd jump at the chance to sample a few more.
"When I was in Spain four years ago, I went to Jamonisimo in Barcelona and bought three of the top-end jamons, the ones based on the source. I also bought regular jamon Iberico without a premium rating. Unfortunately, I didn't taste them side by side, so I couldn't tell you which one I like best. But I'd definitely like to taste more."
______________________________
 |
| From Spain |
I still remember my visit to Jamonísimo. The place is literally a temple of worship for jamón lovers. I didn't even hesitate before buying 300g each of the 3 "reserves" - Salamanca, Andalucia and Extremadura. I would have bought more, except that they needed to be sliced by hand and it simply took too long and too much effort. Each pack of 100g consisted of about 20 slices of 5g each, all sliced by hand with a long and thin blade. The lady kinda got a little tired in the middle of slicing, and when the owner walked in he decided to take off his jacket and relieve his staff. I knew I was in good hands.
My friends and I actually contemplated buying a whole leg, but realized we would have to buy a jamonera... The combination would be a little too much in itself, not to mention that we were heading to El Bulli and didn't want the hassle. I did take home an additional 1kg block of "regular" jamón ibérico, which helped satisfy my cravings for a while.
I drink Sherry with my jamón, and switch between drier versions (González Byass Del Duque, an amontillado muy viejo) and the sweeter styles (González Byass Metusalem, an oloroso dulce muy viejo). I'm sure I could just as easily pair the jamón with something simpler like Tio Pepe, but... I am who I am.
April 23, 2008
Restaurant Magazine's Top List 2008
The list of "World's 50 Best Restaurants" have just been published yet again by UK's Restaurant Magazine. The updated list for 2008 remains unchanged at the top, and since I haven't made any visits to Europe and the US since 2006, I have only been to 4 out of the top 10. I would certainly agree that El Bulli, French Laundry and per se all merit a place within the top 10. Not so sure about Arzak. I have been to 18 of the top 100 restaurants listed.
Honestly, some of the restaurant rankings make me choke, and I question whether some of the people on the panel really know what they are talking about, particularly when it comes to Asian/Japanese food.
As Chubby Hubby has already mentioned in his blog, restaurants from Japan are glaringly missing - there are NONE among the top 100. The top restaurant in Asia continues to be Bukhara in New Delhi - at #55. While I have been to Bukhara and really enjoyed my dining experience there, I feel that there are many, many better restaurants across Asia. Can this be a result of the heavy British influence, where many of the Brits have visited India while travel less to Japan?
Other British/western influence end up with some glaringly ludicrous rankings. Hakkasan at #19? Puh-leeeze! Chinese food for Brits in a hip setting, only a step up from serving chop suey and General Tso's chicken... Nobu London, Nobu New York, Zuma London and Zuma Hong Kong?! These guys clearly have never had a good meal in Japan! Why does Zuma Hong Kong even deserve its #99 spot?!
I am happy, however, with the fact that Singapore's Iggy's has shown up at #77. I have always liked Iggy's and felt it was the best western restuarant in Singapore by a long shot. Pierre Gagnaire in Hong Kong has also made it at #88.
Let us hope that the list improves every year, in terms of having more people on the panel who actually know Asian cuisine...
Honestly, some of the restaurant rankings make me choke, and I question whether some of the people on the panel really know what they are talking about, particularly when it comes to Asian/Japanese food.
As Chubby Hubby has already mentioned in his blog, restaurants from Japan are glaringly missing - there are NONE among the top 100. The top restaurant in Asia continues to be Bukhara in New Delhi - at #55. While I have been to Bukhara and really enjoyed my dining experience there, I feel that there are many, many better restaurants across Asia. Can this be a result of the heavy British influence, where many of the Brits have visited India while travel less to Japan?
Other British/western influence end up with some glaringly ludicrous rankings. Hakkasan at #19? Puh-leeeze! Chinese food for Brits in a hip setting, only a step up from serving chop suey and General Tso's chicken... Nobu London, Nobu New York, Zuma London and Zuma Hong Kong?! These guys clearly have never had a good meal in Japan! Why does Zuma Hong Kong even deserve its #99 spot?!
I am happy, however, with the fact that Singapore's Iggy's has shown up at #77. I have always liked Iggy's and felt it was the best western restuarant in Singapore by a long shot. Pierre Gagnaire in Hong Kong has also made it at #88.
Let us hope that the list improves every year, in terms of having more people on the panel who actually know Asian cuisine...
December 2, 2007
My Top 10 Restaurants in the World
I was browsing the web and was looking through ChubbyHubby's website, when I decided to read his review of per se. I'm not sure why, but I was suddenly struck by an urge to list out the top restaurants that I have had the pleasure, no priviledge, of dining at.
Since many of my friends know of my reputation (or is it infamy) as a foodie, I am often asked about my favorite restaurants. So here goes:
1. El Bulli (Roses, Spain)
This restaurant deserves every bit of the attention it has been getting. It is the single hardest reservation to make in the world. I was fortunate to have secured a table for June 2006, on my birthday no less! My experience here surpasses any other meal I have ever had, so it will probably remain #1 for quite some time.
2. per se (New York, USA)
Many people would be amazed that I would rank this ahead of the French Laundry, since Thomas Keller is usually found in Yountville, not New York. However, I think the atmosphere of per se just makes the dining experience so much better, although the courses in the tasting menus are almost identical to that of the French Laundry. Last visited in March 2006.
3. The French Laundry (Yountville, USA)
This is Thomas Keller's flagship restaurant and justly deserves its place among my top experiences. It lost out to sister restaurant per se simply because we were seated upstairs and space was very cramped. One can't help but listen in on the conversation at the next table, which is very annoying to me when dining at fine establishments. Last visited in March 2006, a few days after the per se visit.
4. La Tour d'Argent (Paris, France) Given my penchant for creative and nouvelle cuisine, many people may be surprised at the ranking given to this grande dame of a restaurant, the symbol of haute cuisine for many. I am awed by the history of the place, the gigantic wine cellar (the collection was around 500,000 bottles during my last visit), and the amazing courses I had. It was here that I first had milky smooth foie gras d'oie scooped out to me using large dinner spoons. I have also had the caneton on both occasions, and received the little cards with their serial numbers. It's all about tradition here. Last visited in August 2002.
5. Kyubey 久兵衛 (Tokyo, Japan) Despite receiving only one Michelin star in the recently published guide, this is still my favorite sushi restaurant in the world. It is the one restaurant which I must go to during every visit to Tokyo (and only to the Ginza restaurant). I may try other sushi restaurants in the future, but for now Kyubey remains tops on my list. Last visited August 2007.
6. Guy Savoy (Paris, France) My only visit to this restaurant comes months after Guy finally receiving the third Michelin star that he rightfully deserves. I had ordered a bottle of nice white Burgundy, and I was offered different types of bread to pair with my choice of wine! That was a first for me. Last visited in August 2002.
7. Akelarre (San Sebastian, Spain) Maybe it was the drive out past Monte Igueldo on a nice day, but I really enjoyed the dining experience at this restaurant with views of the sea. The food is decidedly creative, like many establishments in Spain. Being able to order in half portions is definitely a plus. Last visited in June 2006.
8. Martin Berasategui (Lasarte, Spain) This Michelin 3-star restaurant is almost on par with Akelarre in my book. The food is wonderfully delicious, creative, and you can order everything in half portions. We sat out on the terrace for lunch on a beautiful day. The only thing marring the experience slightly was the periodic smell of manure floating in with the wind (which was fertilizing the beautifully green hill in front of us. This was also the first experience with how casual the Spaniards are when it comes to dressing to eat - some guy was wearing denim shorts and flip flops while dining at a 3-star restaurant! Last visited in June 2006.
9. Le Bernardin (New York, USA) Eric Ripert is a creative master, and I love dining at Le Bernardin when I'm in New York. This guy can do magic with all kinds of seafood, and the way they pack the large dining room every night is a testament to his skills. Last visited in March 2006.
10. Pierre (Hong Kong) It was tough deciding the 10th place on this list. Admittedly I have had many meals at great restaurants, and some with Michelin 3-stars have not made it into my Top 10. Why do I think Pierre deserves to be here? Well, the food IS extremely good and consistent. And the ambience is also wonderful, befitting a dining establishment of this stature. The biggest downside is the poor and expensive wine list, and the fact that they don't normally allow BYO. Last visited In March 2007.
Since many of my friends know of my reputation (or is it infamy) as a foodie, I am often asked about my favorite restaurants. So here goes:
1. El Bulli (Roses, Spain)
This restaurant deserves every bit of the attention it has been getting. It is the single hardest reservation to make in the world. I was fortunate to have secured a table for June 2006, on my birthday no less! My experience here surpasses any other meal I have ever had, so it will probably remain #1 for quite some time.
2. per se (New York, USA)
Many people would be amazed that I would rank this ahead of the French Laundry, since Thomas Keller is usually found in Yountville, not New York. However, I think the atmosphere of per se just makes the dining experience so much better, although the courses in the tasting menus are almost identical to that of the French Laundry. Last visited in March 2006.
3. The French Laundry (Yountville, USA)
This is Thomas Keller's flagship restaurant and justly deserves its place among my top experiences. It lost out to sister restaurant per se simply because we were seated upstairs and space was very cramped. One can't help but listen in on the conversation at the next table, which is very annoying to me when dining at fine establishments. Last visited in March 2006, a few days after the per se visit.
4. La Tour d'Argent (Paris, France) Given my penchant for creative and nouvelle cuisine, many people may be surprised at the ranking given to this grande dame of a restaurant, the symbol of haute cuisine for many. I am awed by the history of the place, the gigantic wine cellar (the collection was around 500,000 bottles during my last visit), and the amazing courses I had. It was here that I first had milky smooth foie gras d'oie scooped out to me using large dinner spoons. I have also had the caneton on both occasions, and received the little cards with their serial numbers. It's all about tradition here. Last visited in August 2002.
5. Kyubey 久兵衛 (Tokyo, Japan) Despite receiving only one Michelin star in the recently published guide, this is still my favorite sushi restaurant in the world. It is the one restaurant which I must go to during every visit to Tokyo (and only to the Ginza restaurant). I may try other sushi restaurants in the future, but for now Kyubey remains tops on my list. Last visited August 2007.
6. Guy Savoy (Paris, France) My only visit to this restaurant comes months after Guy finally receiving the third Michelin star that he rightfully deserves. I had ordered a bottle of nice white Burgundy, and I was offered different types of bread to pair with my choice of wine! That was a first for me. Last visited in August 2002.
7. Akelarre (San Sebastian, Spain) Maybe it was the drive out past Monte Igueldo on a nice day, but I really enjoyed the dining experience at this restaurant with views of the sea. The food is decidedly creative, like many establishments in Spain. Being able to order in half portions is definitely a plus. Last visited in June 2006.
8. Martin Berasategui (Lasarte, Spain) This Michelin 3-star restaurant is almost on par with Akelarre in my book. The food is wonderfully delicious, creative, and you can order everything in half portions. We sat out on the terrace for lunch on a beautiful day. The only thing marring the experience slightly was the periodic smell of manure floating in with the wind (which was fertilizing the beautifully green hill in front of us. This was also the first experience with how casual the Spaniards are when it comes to dressing to eat - some guy was wearing denim shorts and flip flops while dining at a 3-star restaurant! Last visited in June 2006.
9. Le Bernardin (New York, USA) Eric Ripert is a creative master, and I love dining at Le Bernardin when I'm in New York. This guy can do magic with all kinds of seafood, and the way they pack the large dining room every night is a testament to his skills. Last visited in March 2006.
10. Pierre (Hong Kong) It was tough deciding the 10th place on this list. Admittedly I have had many meals at great restaurants, and some with Michelin 3-stars have not made it into my Top 10. Why do I think Pierre deserves to be here? Well, the food IS extremely good and consistent. And the ambience is also wonderful, befitting a dining establishment of this stature. The biggest downside is the poor and expensive wine list, and the fact that they don't normally allow BYO. Last visited In March 2007.
July 4, 2006
Welcome to my first blog!
I never thought I'd do a blog of my own...always thought it was for people who had too much time and too little to do. Well.... here I am starting my own! I felt the urge to share the latest news with my friends, and a personal blog is probably the easiest.
Just came back from a fantastic vacation in Spain and Portugal. It was a 2-week gourmet tour. We were in Bilbao, San Sebastian, Barcelona, and Rioja in Spain, and also spent time in Lisbon, Porto and Pinhao on the other side of the Iberian Penninsula.
- 3-star Michelin restaurants visited: 3 (El Bulli, Arzak, Martin Berasetagui)
- Total Michelin stars this trip: 11
- Total amount of food consumed: way too much
- Total weight gain: about 1 kg
Will write a more extensive review later. It's 5am and I'd better get some more sleep before going to work...
June 22, 2006
Dinner at El Bulli
Note: this post was composed in December 2010, a full four-and-a-half years after my dinner at El Bulli. Somehow I never got around to writing about this evening, but it definitely deserves its own post...even though the dinner pre-dates me setting up the blog.
El Bulli certainly needs no introduction. Back in 2005 when I came up with the idea of going there, it was the single hardest table to book, and I conservatively estimated that the 9,000 covers they do each year means the chance of getting a seat was about 0.2%. Things have surely gotten worse since then.
In the fall of 2005 I had asked my concierge service to get me a table. I didn't have high hopes of actually getting a table, never mind getting one on my birthday. In order to maximize my chances, I asked for a table of 6 instead of 8 as I originally wanted, given that the restaurant only seats 50. I was therefore elated when I received confirmation in December 2005, notifying me that I would be spending my birthday at El Bulli the following year.
El Bulli certainly needs no introduction. Back in 2005 when I came up with the idea of going there, it was the single hardest table to book, and I conservatively estimated that the 9,000 covers they do each year means the chance of getting a seat was about 0.2%. Things have surely gotten worse since then.
In the fall of 2005 I had asked my concierge service to get me a table. I didn't have high hopes of actually getting a table, never mind getting one on my birthday. In order to maximize my chances, I asked for a table of 6 instead of 8 as I originally wanted, given that the restaurant only seats 50. I was therefore elated when I received confirmation in December 2005, notifying me that I would be spending my birthday at El Bulli the following year.
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