Eaten: 20 Course Tribute to elBulli @ Atelier

(A spoonful of yum - frozen charcoal of duck foie gras)

On Wednesday evening chefs Marc Lepine of Atelier and René Rodriguez of Navarra teamed up to prepare the first of two elBulli tribute dinners.  I reserved for the dinner at Atelier shortly after it was announced on Twitter and was lucky to get the last table.

The food was surreal, a strange blend of familiar tastes with inventive preparation.  I had my favorites and least favorites but overall I loved the experience.  Congratulations to the kitchen and wait staff of both Atelier and Navarra for letting us enjoy the food of Ferran Adrià and elBulli without actually being there. 

(Grapefruit and basil mojito - foam was added tableside)

(Beet ribbons with vinegar powder)

(Minty pea salad)

(Spherical raviolo of peas)

(Dima getting every last spoonful of frozen charcoal of duck foie gras out of the jar - spoonful can be seen at top)

(Rhubarb with light brown sugar and black pepper)

(Carrot air with bitter coconut milk)

(Doritos croquant polvoron with lime pearls)

(Samphire with coconut milk and aromatic touches)

(Hazlenut shots)

(Snails with hazelnut soup and black pepper air)

(Thaw)

(Ham consomme with melon beads)

(Corn soup with popcorn powder)

(Corn nitro-foam with black truffle and foie gras air)

(Raviolo/mozzarella chewing gum)

(Spherical balloons of rose water with lychee)

(Two-tone carrot and beet snaps)

(Nitro-meringue of strawberries and cream)

(Mini-spheres of mango with vanilla ice cream)

(Frozen chocolate air)

Comments

[Katy]

The wine pairing for the dinner:

2009 Bodegas Gurrutxga Txakoli
- Bizkaiko Tzakolina, Spain
2006 Domaines Schlumberger Kessler Grand Cru Pinot Gris
- Alsace, France
(these wines were served together)

2009 Pena das Donas Almalarga Godello
- Ribeira Sacra, Spain
2001 Bodegas Carlos Serres Gran Reserva
- Rioja, Spain
(these wines were served together)

2010 Ca'del Baio Moscato d'Asti
- Piemonte, Italy
(served with the dessert courses except the last)

NV Emillio Lustau DeLuxe Cream Capataz Andres Sherry
- Jerez, Spain
(served with the last dessert)

[Kaitlin]

Mmmmmmm.