{"id":4453,"date":"2018-07-05T15:17:22","date_gmt":"2018-07-05T15:17:22","guid":{"rendered":"http:\/\/apartgastro.com\/ferran-adria\/"},"modified":"2020-11-20T11:20:34","modified_gmt":"2020-11-20T11:20:34","slug":"ferran-adria","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/en\/ferran-adria\/","title":{"rendered":"Ferran Adri\u00e0"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;25&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;7&#8243; top_padding=&#8221;5&#8243; bottom_padding=&#8221;5&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;70&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; css_animation=&#8221;bottom-t-top&#8221; animation_speed=&#8221;800&#8243; animation_delay=&#8221;200&#8243; width=&#8221;1\/1&#8243;][vc_column_text css_animation=&#8221;bottom-t-top&#8221; animation_speed=&#8221;800&#8243; animation_delay=&#8221;200&#8243;]<\/p>\n<p style=\"text-align: center;\">Ferran Adri\u00e0 (L&#8217;Hospitalet de Llobregat, 1962) is the world&#8217;s most important contemporary chef. His long stint at the helm of the elBulli restaurant in Roses (Alt Empord\u00e0) served to unleash a creative culinary genius that changed the technical and conceptual parameters of world haute cuisine.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;80&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-354075&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; mobile_visibility=&#8221;yes&#8221; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;5&#8243; back_image=&#8221;3035&#8243; back_repeat=&#8221;no-repeat&#8221; back_position=&#8221;center center&#8221; parallax=&#8221;yes&#8221; overlay_color=&#8221;color-jevc&#8221; overlay_alpha=&#8221;20&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][\/vc_column][vc_column column_width_percent=&#8221;70&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;5&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;bottom-t-top&#8221; animation_speed=&#8221;800&#8243;]<\/p>\n<p style=\"text-align: center;\">With Adri\u00e0, elBulli earned three Michelin stars and was considered on five occasions the best restaurant in the world by Restaurant Magazine. In 2003, the chef starred on a cover of <em>The New York Times<\/em> and in 2004, <em>Time<\/em> magazine ranked him one of the 100 most influential characters in the world.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;80&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-prif&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; desktop_visibility=&#8221;yes&#8221; medium_visibility=&#8221;yes&#8221; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; expand_height=&#8221;yes&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; overlay_alpha=&#8221;0&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;3035&#8243; media_width_percent=&#8221;100&#8243;][\/vc_column][vc_column column_width_percent=&#8221;70&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;5&#8243; style=&#8221;light&#8221; back_color=&#8221;color-354075&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;bottom-t-top&#8221; animation_speed=&#8221;800&#8243;]<\/p>\n<p style=\"text-align: center;\">With Adri\u00e0, elBulli earned three Michelin stars and was considered on five occasions the best restaurant in the world by Restaurant Magazine. In 2003, the chef starred on a cover of The New York Times supplement, and in 2004, Time magazine ranked him one of the 100 most influential characters in the world.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; back_color=&#8221;color-354075&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/3&#8243;][vc_column_text]In 2011 he decided to close elBulli to focus on historical and scientific research and the creative processes of gastronomy. This is where projects such as the Bullip\u00e8dia and the Bulli Foundation were born, opening this autumn at Cala Montjoi, where the restaurant used to be.[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_single_image media=&#8221;3279&#8243; media_width_percent=&#8221;100&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;80&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-354075&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; mobile_visibility=&#8221;yes&#8221; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;5&#8243; back_image=&#8221;3282&#8243; back_repeat=&#8221;no-repeat&#8221; back_position=&#8221;center center&#8221; parallax=&#8221;yes&#8221; overlay_color=&#8221;color-jevc&#8221; overlay_alpha=&#8221;20&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][\/vc_column][vc_column column_width_percent=&#8221;70&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;5&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;bottom-t-top&#8221; animation_speed=&#8221;800&#8243;]<\/p>\n<p style=\"text-align: center;\">In recent years, Adri\u00e0 has contributed to various documentaries and publications on gastronomy and his work. With the opening of centre at Cala Montjoi, the chef will focus on his own projects. Directing this first issue of <em>Apart<\/em> will be his last external collaboration before concentrating on the Bulli Foundation.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;80&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-prif&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; desktop_visibility=&#8221;yes&#8221; medium_visibility=&#8221;yes&#8221; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; expand_height=&#8221;yes&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; overlay_alpha=&#8221;0&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;3282&#8243; media_width_percent=&#8221;100&#8243;][\/vc_column][vc_column column_width_percent=&#8221;70&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;5&#8243; style=&#8221;light&#8221; back_color=&#8221;color-354075&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;bottom-t-top&#8221; animation_speed=&#8221;800&#8243;]<\/p>\n<p style=\"text-align: center;\">In recent years, Adri\u00e0 has contributed to various documentaries and publications on gastronomy and his work. With the opening of centre at Cala Montjoi, the chef will focus on his own projects. Directing this first issue of <em>Apart<\/em> will be his last external collaboration before concentrating on the Bulli Foundation.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row row_height_percent=&#8221;25&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;7&#8243; top_padding=&#8221;5&#8243; bottom_padding=&#8221;5&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;70&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":0,"parent":0,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-4453","page","type-page","status-publish","hentry","page_category-editorial-en"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/Pa7vjv-19P","_links":{"self":[{"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/pages\/4453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/comments?post=4453"}],"version-history":[{"count":3,"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/pages\/4453\/revisions"}],"predecessor-version":[{"id":4488,"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/pages\/4453\/revisions\/4488"}],"wp:attachment":[{"href":"https:\/\/apartgastro.com\/en\/wp-json\/wp\/v2\/media?parent=4453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}