{"id":819,"date":"2018-07-28T12:05:07","date_gmt":"2018-07-28T12:05:07","guid":{"rendered":"http:\/\/apartgastro.com\/el-artista\/"},"modified":"2019-09-22T18:09:40","modified_gmt":"2019-09-22T18:09:40","slug":"el-artista","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/es\/el-artista\/","title":{"rendered":"Ferran Adri\u00e0"},"content":{"rendered":"

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Ferran Adri\u00e0 (Hospitalet de Llobregat, 1962) es el cocinero contempor\u00e1neo m\u00e1s importante del mundo.\u00a0Su larga etapa al frente de los fogones del restaurante elBulli de Roses (Girona) sirvi\u00f3 para que desplegara un genio creativo culinario que cambi\u00f3 los par\u00e1metros t\u00e9cnicos y conceptuales de la alta gastronom\u00eda mundial.<\/p>\n

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Con Adri\u00e0, elBulli consigui\u00f3 las tres estrellas Michelin y fue considerado en cinco ocasiones como el mejor restaurante del mundo por la revista Restaurant Magazine.\u00a0En 2003 protagonizaba una portada en el suplemento de \u2018The New York Times\u2019 y, en 2004, la revista \u2018Time\u2019 lo situ\u00f3 como uno de los 100 personajes m\u00e1s influyentes del mundo.<\/p>\n

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Con Adri\u00e0, elBulli consigui\u00f3 las tres estrellas Michelin y fue considerado en cinco ocasiones como el mejor restaurante del mundo por la revista Restaurant Magazine.\u00a0En 2003 protagonizaba una portada en el suplemento de \u2018The New York Times\u2019 y, en 2004, la revista \u2018Time\u2019 lo situ\u00f3 como uno de los 100 personajes m\u00e1s influyentes del mundo.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb3″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb4″ back_color=\u00bbcolor-354075″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/3″][vc_column_text]En 2011 decidi\u00f3 cerrar elBulli para centrarse en la investigaci\u00f3n hist\u00f3rica, cient\u00edfica y de los procesos creativos de la gastronom\u00eda.\u00a0De ah\u00ed nacieron proyectos como la Bullipedia y elBulli Foundation, que este oto\u00f1o abrir\u00e1 las puertas de su sede en Cala Montjoi, donde anteriormente estaba el restaurante.[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/3″][vc_single_image media=\u00bb3279″ media_width_percent=\u00bb100″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-354075″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ mobile_visibility=\u00bbyes\u00bb shift_y=\u00bb0″ z_index=\u00bb0″ shape_dividers=\u00bb\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ back_image=\u00bb3282″ back_repeat=\u00bbno-repeat\u00bb back_position=\u00bbcenter center\u00bb parallax=\u00bbyes\u00bb overlay_color=\u00bbcolor-jevc\u00bb overlay_alpha=\u00bb20″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

Durante estos a\u00f1os, Adri\u00e0 ha colaborado en varios documentales y publicaciones en torno a la gastronom\u00eda y de su obra.\u00a0Con la apertura de la sede de Cala Montjoi, el cocinero se centrar\u00e1 en sus proyectos propios.\u00a0La direcci\u00f3n del primer n\u00famero de\u00a0Apart\u00a0<\/em>ser\u00e1 la \u00faltima colaboraci\u00f3n externa que habr\u00e1 hecho antes de concentrarse en elBulli Foundation.<\/p>\n

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Durante estos a\u00f1os, Adri\u00e0 ha colaborado en varios documentales y publicaciones en torno a la gastronom\u00eda y de su obra.\u00a0Con la apertura de la sede de Cala Montjoi, el cocinero se centrar\u00e1 en sus proyectos propios.\u00a0La direcci\u00f3n del primer n\u00famero de\u00a0Apart\u00a0<\/em>ser\u00e1 la \u00faltima colaboraci\u00f3n externa que habr\u00e1 hecho antes de concentrarse en elBulli Foundation.<\/p>\n

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