2000. Work starts on the elBulli General Catalogue.
At the start of the new century, with many different recipes behind us, we began to work on a project that
had already been outlined in our previous books: an analysis of our cuisine. This was an idea in which we were forced to start from scratch as we
saw that no previous studies of this type were to be found in the catering world. The method we adopted involved firstly dating and numbering
all the elBulli creations, a practice unknown in gastronomy. Based on this dating, we drew up an "evolutionary map", a chart which identified
the parameters defining the changes that occur in a cuisine. The families making up this map were those that were subsequently followed year
after year, with the purpose of tracing the evolution occurring in our cuisine. This was the beginning of a long process, taking over five years,
which led to what is today our General Catalogue.
Preparation of the first book.