While all courses will be presented here, I will not attempt a detailed accounting of each course. There has already been much written about these and other courses from this, the final season of elBulli as we have come to know it. I have included members of my family in many of the photos and collages since the process of eating at elBulli is just about as important as the food itself. Each course bears a caption with the name of the course from the menu with capitalization and punctuation as written on the menu. I hope that you enjoy the photos. I will do my best to answer questions relating to specific courses in the comments section. For our impressions of the meal and elBulli please see this post.
No. 1: pillow like a cocktail
No. 2: mojito and apple flute
No. 3: almond-fizz with amarena-LYO
No. 4: nori seaweed with lemon
No. 5: hibiscus and peanut
No. 6 parmesan cheese "macaron"
Gran Juvé Brut GRan Reserva Juvé i Camps Cava-Penedes (D.O)
No. 7: pistachio ravioli
No. 8: parmesan cheese "porra"
no. 9: olive oil chip
No. 10: bloody mary
No. 11: cod fish crust
No. 12: shrimps "tortilla"
No. 13: boiled shrimp
No. 14: sea urchin niguiri
No. 15: Thai prawn brain
No. 16: roses with ham won-ton and melon water
No. 17: quails with carrot "escabeche"
No. 18: soya matches
No. 19: marrow and belly of tune-sushi
No. 20: asparagus with miso - miso
No.20: asparagus with miso - asparagus
No. 21: tiramisu
No. 22: caviar cream with hazelnut caviar
No. 23: liquid hazelnut "porra"
Ex Vite Brut Gran Reserva Llopart Cava-Penedes (D.O)
No. 24: only truffle
No. 25: truffle cake
No. 26: endive in papillote 50%
No. 27: foie cake
This course was brought to us and described as “foie pie” instead of “foie cake.” Since it is in the shape of a disc, we had fun calling it a “foie-pie disc.”
No. 28: germinated pinenuts
No. 29: octopus shabu-shabu
No. 30: oysters Gillardeau with black sand and bone marrow
No. 31: prawn two firings
No. 32: lulo "ceviche" and mollusk
No. 33: Oaxaca "taco"
No. 34: "gazpacho" and "ajo blanco"
No. 35: tomato tartar
No. 36: peas 2011
No. 37: hare "buñuelo"
No. 39: game meat capuccino
No. 40: blackberries risotto with game meat sauce
No. 41: hare ravioli with "boloñesa" and blood
No. 42: wild strawberries with hare soup
No. 43: mimetic chestnuts
No. 44: yogurt blini
No. 45: Saint-Felicien dollar
No. 46: gruyere with kirsch
No. 47: sugar cube with tea and lime
no. 48: "coca de vidre" - crystal cake
No. 49: mini-donuts
No. 50: sake with raspberries, black sesame and orange
No 50: strawberry carpaccio and yogurt for our youngest in lieu of the sake dish
No. 51: box
Oriol Castro at work
Mateu Casañas, Oriol Castro and Eduard Xatruch