1999. The cataloguing starts.
In 1999 the snacks, tapas, dishes, desserts and petits fours that we had created along the way were
now profuse, and we had often thought that it would be useful to categorise them somehow. We had of course kept the recipes for each of them, but it
had not yet occurred to us that it might be a good idea to catalogue them as well. The occasion to tackle this task arose when we were organising
the menu for the Hacienda Benazuza restaurant, when we thought of offering some of elBulli’s "greatest hits" as it were. So we began to review our
output year by year and started giving a number to each recipe. This task was fundamental when we decided to tackle our General Catalogue and the
first evolutionary analyses.
The menu of Hacienda Benazuza, 1999.