Whiskey sour candies were just one of Ferran Adrià’s famous gastronomy
creations.
elBulli’s much-discussed Spanish chef, was proclaimed the number one cook
in the world.
Outside Barcelona, in rural Catalonia, in the tiny town of Rosas, his
restaurant was open for only six months a year.
Adrià, age 44, brought clients from around the world to their knees with a
style blending sci-fi creativity with an essence of the Mediterranean.
Then, he turned the foodie world on it’s ear announcing he would close his
restaurant.
Amen – thanks to Chicago’s own Next, Aviary and Grant Achatz, you can
immerse yourself in the whiskey wonder of deconstructed flavor in both
liquid and solid form.
