Ferran Adria of El Bulli  Deconstructive Gastronomy

In the words of Adria, deconstructive gastronomy “consists of utilizing familiar harmonies [of flavor] while transforming the textures, forms, and temperature of the ingredients. …

The result allows the diner to recognize and relate the final flavor with the classic recipe, despite not having recognized the dish in its initial presentation.

For instance, griddled vegetables with charcoal oil [see photo] are not recognizable, and we can’t conceive of the taste of charcoal oil, but in the kitchen laboratory of Adria the essences are reconstructed so the taste is recognizable. He applies a trompe l’oeil aesthetic to taste. This culinary ingeniousness is reminiscent of artist Rene Magritte’s “this is not a pipe” declaration accompanying an image of a pipe.

This post is posted on Tuesday 12 February 2013.
Tagged as: dining experience deconstructive