1961-19821983-19861987-19931994-19971998-20022003-20052006-20082009-20112009-2011

the period that mapped our future

1994
The birth of the concept of the creative team.
1994
The birth of technique-concept cuisine.
1994
Courses at Cala Montjoi.
1995
The birth of elBullicatering.
1995-1996
Talaia, a prototype workshop.
1995
National and international distinctions.
1996
Support from Robuchon, a vital factor in our career.
1997
The workshop in the Aquarium.
1997
Three Michelin stars.
1997
Tableware for our "follies".
1997. Tableware for our "follies". In 1996, we had contacted some young Barcelona designers to help us design specific tableware for our petits fours. After several months’ work, we came up with the definitive range. The pattern followed was based on origami shapes, embodied in thin silver-coated sheets which were shaped to match their purpose. Each piece had its raison d’être, its own personality, which was irrevocably linked to a particular petit four, while each petit four was conceived in terms of its particular receptacle. The impact in the restaurant was a sensation. These items marked the beginning of our relationship with the world of design, which has subsequently continued in other initiatives. As part of this reassessment of petits fours, we needed to think of a name for these preparations, and from the following year onwards they came to be known as follies.

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Conceptual sketches for "follies".

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