“Adrià looked so deeply and experimented so fundamentally with what was possible in creating food, that in a sense, he rediscovered it,” said Dr. Hank Hine, Dalí Museum Director.
Ferran Adrià’s journey to worldwide recognition began on Spain’s Costa Brava, just a few miles from Dalí’s home, at his restaurant El Bulli where he advanced the use of transformative, avant-garde cooking. Under Adrià’s leadership, El Bulli earned three Michelin stars and was voted the number one restaurant in the world by Restaurant Magazine. Adrià is the author of several cookbooks, co-developer of a Harvard University course entitled “Science and Cooking,” and head of the elBullifoundation, a nonprofit in Barcelona focused on the exploration of creativity.
The Dalí Museum’s exhibition will showcase the culinary work of Adrià with breathtaking images of his creations paired with their inspirations from the natural world, creative notebooks elaborating Adrià’s innovating thinking, and tableware and serve-ware designed by Adrià. Dalí’s food-inspired paintings and flatware he designed will also be presented.
Both Salvador Dalí and Ferran Adrià are known for their groundbreaking imaginations, each aiming to transform the experience of their medium. Hine remarked, “Ferran astounds your expectations as Dalí does, and he uses the medium of food to ask questions about the world and the way we see it.”
Visitors can experience Adrià’s genius firsthand – he created a lobster gazpacho dish in honor of the Museum that will be available exclusively at The Dalí’s Café Gala. Audiences will also have opportunities to appreciate food as more than nourishment through special culinary events in homage to Adrià (to be announced).
“Ferran Adrià: The Invention of Food” is organized by The Dalí and curated by Dr. William Jeffett, Special Exhibitions Curator of The Dalí; with production assistance from Fundación Telefónica and elBullifoundation.
MEDIA CONTACT Lorin Augeri, LAugeri@paradiseadv.com, 954.815.2156
