Roses, Spain (AP) - El Bulli, one of the most acclaimed restaurants, winning the world prepares for his last meal on Saturday to serve.
For more than half of the 24 years virtuoso chef cook Ferran Adria, chef of the kitchen, the restaurant has retained an almost inaccessible to the three Michelin stars and was named best restaurant in the world, five times by the British Restaurant Magazine .
After one last drink, party guests and families of staff, Adria closes the restaurant and began to transform into a higher level cooking Foundation hopes to open in 2014.
"People think that I would be sad, but I'm the happiest man in the world," said Adria. "El Bulli is closed. Just to change."
He did not sit at a table for dinner last night.
"No, I cook!" He said.
El Bulli is located in a bay of the sea and the isolated north-eastern tip of Spain inspired by Adria, who began as a hotel dishwasher, the essence of what food tastes great idea, then voters to deconstruct what he called the molecular level .
It would then reconstruct each dish with unexpected re-combinations of the original members, they bite size portions.
Most instructions on how to eat sometimes with bare hands.
Food in unexpected shapes, textures and temperatures, as the President of the liquid nitrogen used for vegetables or fruit mousse, too airy, ethereal birth of the fixed costs to produce the combination of tea and seaweed caviar frozen apples.
His "The Bunuel Llebre" is a small sphere whose outer surface is warm liquid running a delicate mix of fresh "it bit her lips closed," which has the taste of caramel-Hide allows you to explode in your mouth.
Average price of € 270 restaurant ($ 388) per person - excluding drinks, tax and premiums - was one of the features.
The restaurant is more than one million reservation requests each year to a place that is 50 and is open for dinner, usually only six months a year.
The other six months from the Adriatic Sea is used around the world looking for ideas and then travel to get pregnant, and training effort to prepare food, which stunned critics and devoted foodies as food.
"El Bulli is open again, and not just discussions," Adria said in a farewell press conference in the rock garden outside the restaurant, surrounded by dozens of colleagues, past and present.
Among them were some of the most famous chef cook comes from the restaurant - the current world number 1 Rene Redzepi and Grant Achatz of Chicago Denmark.
"For me the spirit of this place are always free," said Redzepi, adding that "the courage and the courage to work in his restaurant Noma" comes from here. He was like a treasure. "
Four of the five main leaders of the center, which is formed, the name of a pet bulldog owned by the German couple for the first time in a restaurant located in the idyllic Cala Montjoi Cove back to the end of 1950.
"I thought I could cook," says Achatz, who now has two restaurants, and the next section and leading lights in the U.S. in the molecular gastronomy works.
"When I arrived and went into the kitchen for the first time (12 years), I was on another planet."
Achatz, like others, emphasized the courage to Adria and his insistence on constant innovation.
"When I arrived, the food was very tired in America were all inter So someone take risks, to speak with the correct diet to see -.. He lit a fire."
In the U.S., said: "It was very exciting to see the seed grow and look across the country."
At 49, Adria said he and his crew must be filled with some inspiring new ideas.
"There is a time for a change, so our creativity to keep," he said. He added that the foundation "every day" and its findings to the world online for free.
Last year, El Bulli, Adria admit financial difficulties, but categorically denied the Associated Press Saturday that, for financial reasons.
His biographer Colman Andrews said that while the restaurant has lost money, large amounts of Adria through books, lectures and activities that depend on her name and that of the restaurant.
Besides functioning as a think tank with the best chefs and food scientists from around the world, Adria said that the new owner will be open for visits to all directors of multinational companies to school children. He said he would organize meals for the benefit of charities and NGOs.
Although the site may include the public, Adria said it will not be stopped.
"With things as they are, with the economic crisis, a total lack of respect for my vacation to be," he said.
Adria no immediate plans to travel, the spread of voice Bulli trips to China, Peru and the United States, where he teaches at Harvard. He said that the serious work on the foundations began in January, but the hope for a major announcement on 4 October in Madrid.
The last menu of 50 dishes with intriguing names like "Clam meringue", "oil balls" and "Cold Gin Fizz hot."
At a press conference with a large white nougat Adria life-size sculpture of a bulldog, in memory of the "boys" - a word that the local Catalan - a name inspired by the culinary firmament by now legendary.
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