The famed Ferran Adria of El Bulli announced yesterday in an interview with Time Magazine that he will reopen in 2 years. During the two year hiatus Ferran and his team of 25 young chefs will develop new ideas and molecular gastronomy techniques. During the two years his team will be releasing one video and one book on the techniques they’ve honed.Adria note that this is not a culinary school but “… about creativity more than cooking”.
“In the 25-year history of El Bulli, there have been five moments of rupture, and now it’s time for another,” says AdriÃ . “The one thing we can’t have is monotony.”
Upon reopening in 2012-2013 El Bulli will continue to serve customers. The only catch, he will serve roughly 60 meals a year in the formal style of a restaurant. Imagine how hard it will be to get a reservation then.
“We’re changing the economic model, and we’re changing the reservation system,” says AdriÃ . “But we’re still going to be feeding people.”
Yeah, 60 people.
So why the sudden change? El Bulli has not made a profit since the day it opened. Like many 3 Michelin Star restaurants the cost of managing an operation of such a high caliber makes margins quite thin. Ferran has been making move through consulting, investments and speaking engagements. One of our sources tells us it’s over $50,000 to book him for a Bar Mitzvahs.
“Part of my job is to see into the future, and I could see that our old model is finished,” he says. “It’s time to figure out what comes next.”
So put you’re reservations in early for your unborn grand kids.