El Bulli to close permanently

Epicurean Exploits - Food and Recipes
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El Bulli to Close Permanently - The New York Times" onclick="window.open(this.href);return false;

On Friday he said he decided to close the restaurant for good because he and his partner, Juli Soler, had been losing a half million Euros a year on the restaurant and his cooking workshop in Barcelona.

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[shock.gif] [suicide.gif] headbang pileon [swearing.gif]

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Crap. That is one place I wanted to dine eventually.

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Well…there’s still Arzac.

5

mee too. i tried to get reservations through at least 3 different people requesting this year and was denied across the board.

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With the announcement of El Bulli’s closing, I am very happy that we were able to go there in August 2002. It was a 28-course meal, some very small, some tapas-sized; all very good. It was the best restaurant experience i’ve had in my life. After nearly five hours of dining, we got a tour of the kitchen and introduced to the staff. Juli Soler was very helpful throughout the meal. Ferran was very gracious and autographed some cookbooks that we had bought.

Before we went to El Bulli, The French Laundry was our top place. After, it was a distant second.

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I just found out some info that it will NOT close and it is a publicity stunt. It was from an Italian newspaper a friend sent me.

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Same here, but no mention of a publicity stunt:

http://www.elpais.com/articulo/cultura/Bulli/convertira/fundacion/elpepucul/20100213elpepucul_1/Tes" onclick="window.open(this.href);return false; (needs translation)

and here:

Ferrán Adrià desmiente que «El Bulli» vaya a cerrar" onclick="window.open(this.href);return false;

Courtesy of an online translation site:

“Ferrán Adrià contradicts the information published yesterday in a blog of gastronomy of “The New York Times”, that assured that its restaurant, “The Bulli”, will close its doors for always. In statements to ABC.es, the considered as better cook of the world assures that that information is not correct. The past month of January, the made famous cook affirmed in Madrid that the closing of the restaurant, located in Roses (Gerona, in Spain), he would be in reality a parenthesis of two years, and that its plans were to open again in the 2014. Though Adrià did not deepen in the causes of the closing, in November passed referred to the economic crisis and to the need that the restaurateurs have “conscience” of businessmen and they do an exhaustive budget control in their establishments. According to “The New York Times” -the same newspaper that a special one of twelve pages in 2003 dedicated him- the cook affirms that this week he and their associate, Juli to Be used to, they decided that the closing was permanent, and that in their place they will open a center of studies of highly kitchen advanced. Nevertheless, the own Adrià has indicated to this newspaper that that information is not correct.”

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Maybe Jay Miller knows? He has been known to dine there, inlieu of visiting wineries when in Spain.