Family first menus

AT the height of his creative powers, Spanish masterchef Ferran Adrià recognised no culinary boundaries.

The 30-course meals he served up at his three-star Michelin restaurant, El Bulli, set in the costal village of Roses in Catalonia, thrilled food lovers. The fast-paced meals included avant garde bites such as liquid ravioli, caviar made from olive oil, snails eggs, deep fried rabbits’ ears, boneless chicken feet, Parmesan snow and beetroot mousse. His devoted clientele lapped it up.

Before his restaurant closed in July — it will be reopened in 2014 for creative projects — he had a waiting list of up to three years. For the 2,000 bookings every year, they received more than 400,000 applications. El Bulli was also voted No 1 top restaurant in the world a record five times by Restaurant magazine. But Adrià is not about to shrink from the gastronomic limelight.