On Wednesday night, the Museum of Science was treated to a visit by famed chef Ferran Adrià, of elBulli, Catalonia, Spain. The museum had been buzzing for weeks about the event and it was great to see all the threads come together perfectly on the night.
Ferran gave an hour’s lecture on his philosophy of cooking and his new foundation. After the lecture the audience adjourned to the blue wing for a cooking demonstration by museum president Ioannis (Yannis) Miaoulis and director of university relations Peter Wong. Yannis and Peter spherified a pea mixture, then made a fruit-based foam which was combined with liquid-nitrogen-made chocolate cups to form a dessert. The audience then got a chance to taste similar creations prepare by caterers Wolfgang Puck. These dishes not only looked amazing, but they tasted fantastic too. The spherified pea burst in my mouth to reveal liquid inside, and the surprise of taste of passion fruit buried under the chocolate dome was delicious.
While this was going on, the attendees were also able to take a first look inside the exhibit Innovation in the Art of Food: Chef Ferran Adrià, and they had the opportunity to look through several of Ferran’s recipe books (the most comprehensive of which contains all his elBulli recipes, and does not come cheap!).