I just glanced at the menu for tonight’s El Bulli “dinner and a movie” at Seviche, and 12 hours ahead of time, I’m already salivating.
This is the lineup chef-owner Anthony Lamas posted on his Facebook page:
- nuevo mojito
- nitro caipirinha
- gazpacho in textures
- orange, olive, ice
- oyster, yuzu air, seaweed
- summer water, evo, herb
- albacore, smoke, heat
- fungi, compressed, juice
- beef, potato marrow, fried yolk
- sweet potato, pine nut, manchego espuma
- avocado, chocolate, bourbon
As a former chef, I can’t imagine I or any other chef in town in the 1980s had the skills required to do such a meal, or the notion that those ingredients would blend favorably.