1995. The birth of elBullicatering.
The idea that gave rise to the birth of elBullicatering was to transfer the restaurant’s output to a
broader public, obviously adapting it to the requirements of events that typically used this kind of service. This was an important initiative,
since elBulli was one of the first quality restaurants to make inroads into the world of catering, something that was frowned on at that time.
The headquarters of elBullicatering was set up in the kitchen facilities of the Aquarium in Barcelona, under the management of Eduard Roigé.
We immediately began selecting what kinds of snacks, tapas and dishes were most suitable for larger numbers. Thus many of the recipes that
had been tried out in elBulli were found to be suitable for producing on a larger scale. Since then elBullicatering has been constantly evolving
and today may be said to have a character of its own.
Dinner / Presentation for 100 people, held in the MACBA museum.