1970-1975. An ever-increasing choice.
From 1970 onwards, El Bulli went from strength to strength as a restaurant. Many more French dishes began to
be served, including flambéed sea-bass with fennel, prawns in Pernod, double entrecôte with béarnaise sauce and emincé of beef Stroganoff. Whenever
Dr Schilling returned to Roses in the autumn, he was always pleased to see the progress made in the restaurant under Marketta, and each time he would
bring new ideas, items, including products that were difficult to import at that time.
Template for writing menus used upto 1975.