history

an stablished style

1998
Los secretos de El Bulli, Los postres de El Bulli.

1998
Las 50 nuevas tapas de Ferran Adrià.

1998
The beginning of our work at the Hacienda Benazuza.

1999
Borges: the first of our consultancy services to major brands.

1999
The cover of El País Semanal.

1999
The cataloguing starts.

2000
Work starts on the elBulli General Catalogue.

2000
elBullitaller in the calle Portaferrissa.

2001
Lunchtime closing.

2001
Collaboration with industrial design.

2001
elBullicarmen.

2002
The first part of the General Catalogue is published.

2002
The retrospective year.

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.

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Preparation of the first book.