Adrià has structured his presentation around the different pages that articulate the website of elBulli Foundation , which we will be able to consult online shortly.

From this tool, we have gone through the different aspects of his work:

La Bullipedia, for which 35 books have been produced in this period.

La Bulligrafía, a museum-archive of elBulli, which will be a space destined to preserve and make known the legacy of what happened in its restaurant and in all the avant-garde Spanish cuisine about three decades ago, when it revolutionized the world cuisine. This space will open its doors in 2022.

ElBulli 1846. The second of the spaces involved in the new stage to come from elBulli. Located in what was the restaurant in Cala Montjoi, the place occupies 6,000 square meters of exhibition and creative workshop, with a team of more than twenty people dedicated to research and experimentation, maintaining, inside, the room and the kitchen renewed as complements to the exhibition Lab.

And after all, finally the most awaited moment of his presentation in this edition of Reale Seguros Madrid Fusion 2019: The global call for professionals from around the world who wish to devote their talent to the study of creativity, from very different branches of knowledge human, in three very specific aspects at this initial moment:

The first call , which will be open to the public from next February 3 and will continue until June, for researchers who study in all possible variants of the room service, from a broad perspective, involving even psychologists, sociologists and professionals of the art.

The second, focused on the study, compilation and structuring of the data of a basic library of 100 books that explain the culinary fact. A project that seeks to bring together chefs with thinkers and historians, among other profiles.

The third, a call for professionals capable of thinking, creating and discovering the secrets hidden by human perception. What is to taste How we can intervene and modify our current way of understanding the perception of flavors, aromas, textures.