Bulldog Restaurant

  Bulldog has won the title of “World’s Best Restaurant” five times in a row. It’s only open to the public for six months a year, hosts only 15 tables a night, and serves only 8,000 guests a year, yet more than 2 million people want to squeeze into the reservation list.
  Why do people love this restaurant so much? Because this is the first restaurant in the world famous for its “molecular cuisine”, you can taste the world’s top “molecular cuisine” here. Dinner at Bulldog Restaurant lasts up to five hours, during which time diners will eat about 45 courses, and each menu involves more than 300 ingredients. This is not only a wonderful journey for the taste buds, but also the best opportunity to experience creative cuisine.
With molecular cuisine, “Fight to Fame” is the jewel in the food crown

  The ultimate goal of the development of science and technology is to feed back human life, so that people can enjoy the fruits of scientific and technological civilization in their daily necessities. When scientists focus on “food” – a topic that all mankind cares about, “molecular cuisine” came into being.
  The term “molecular cuisine” was coined as early as 1988 by Hungarian physicist Nicholas Kurti and French chemist Herve This. They established the World Molecular Cooking Laboratory in 1992, working with professional chefs for the first time to study the principles behind food and cooking. In 2003, world-renowned chemists, physicists and well-known chefs at the forefront of the industry held the first large-scale international molecular cuisine conference in Madrid, Spain.

  What is “molecular cuisine”? Molecular cuisine explains the cooking process with modern scientific theories such as physics, chemistry, and biology, and understands food from a microscopic perspective. It is a kind of food from a “laboratory”. When cooking, chefs will add different substances to produce various physical and chemical changes in the food, deconstruct and reorganize the food, and create delicacies that subvert traditional cooking techniques and food appearance. For example, using the principle that alcohol can denature proteins to achieve the purpose of hard-boiled eggs; make potatoes appear in foam; lychees become caviar-like, and have the taste of caviar and the taste of lychees.
  Molecular cuisine can be cooked in a variety of ways.
  The chefs make a molecular dish called pumpkin egg yolk. After adding lecithin to the pumpkin juice and stirring well, scoop a spoonful into the clarified lime water, wait for it to completely solidify, and then replace the clarified lime water with water and soak it several times. , The resulting food looks like egg yolk, but has the taste of pumpkin.
  Sous-vide is also a cooking method of molecular cooking: food is vacuum-sealed, placed in 65-degree water, and cooked for a long time. This method reduces the use of salt during cooking, minimizes the loss of moisture and weight, and preserves the original flavor, color and nutrition of the food. Chefs often use this method to cook foie gras.

  The bread and ice cream we usually eat are strictly a kind of foam, but their foam structure is very stable. In molecular cuisine, chefs use the foaming principle to present fruits, vegetables, cheese and other ingredients in a foamed form to pursue a unique taste and flavor, subverting people’s normal cognition of food, thus bringing surprises .
  It was a legendary chef named Ferran Adrià who really made molecular cuisine famous all over the world. When the world’s first international molecular cuisine conference was held, Ferrand Adria’s molecular cuisine, meloncaviar, was born. This dish looks like round and plump sturgeon roe, but when the small particles burst in the mouth, what people taste is not the saltiness of caviar, but the sweetness of honeydew melon. Melon imitation caviar has subverted people’s perception of cooking and eating around the world, and the concept of “molecular cuisine” has also swept the world.
From dishwasher to legendary chef, the gourmet ‘must visit once in a lifetime’ restaurant

  Together with Ferrand Adria, there is also the DreamWorks of molecular cuisine – Bulldog Restaurant. Overlooking the Costa Brava in Catalonia, Bulldog Restaurant was originally founded by German Hans Schelling and his wife as a bar and turned into a restaurant in 1964. In 1975, Bulldog Restaurant was awarded one Michelin star, and it was already well-known. And it is truly world-famous, thanks to Ferrand Adria.
  In 1983, 21-year-old Ferran Adria came to the Bulldog restaurant. In the beginning, he was just an unremarkable dishwasher. He taught himself cooking and devoted himself to research. In just four years, he became the head chef of the restaurant. After that, Ferrand Adria led the Bulldog restaurant to open a legendary era that belongs to them, and won numerous honors: won the title of “World’s Best Restaurant” for 5 consecutive times; praised by “The New York Times” as “the most influential restaurant in the world” Powerful restaurant”…

  From the first day Ferrand Adria led the Bulldog restaurant, he innovated boldly: it operates for half a year every year, and the remaining half a year is used to develop new products. Every 5,000 trials, 25 to 50 new dishes can be determined. ;Break the conventional cooking technology and create the molecular cooking technology that is popular in the world, such as foam method, reverse spheroidization technology, hot and cold gel, liquid nitrogen technology, smoke mousse… subvert the inherent texture and taste of ingredients.
  Adria once said in an interview: “We’re not just offering food, it’s an experience. It’s not what we serve, it’s how and where. The trend in dining is to focus on the joy of eating, not just Think of it as a way to satisfy your appetite.”
  Ferrand Adria believes that cooking is not just to satisfy appetite, but a multi-dimensional cross-border art, including philosophy, aesthetics, science, psychology, etc. Such a concept opens a new door to food culture. It is this concept that shaped the brand-new Bulldog restaurant, which is only open for six months a year, but has more than 2 million people sharpening their heads and trying to squeeze into the reservation list, including celebrities from all walks of life. At this time, Bulldog Restaurant has truly become a “must visit once in a lifetime” restaurant in the eyes of many gourmets.
“Molecular Cuisine” restaurants are popping up all over the Culinary Institute and the Foundation

  On the road of gastronomy, the legendary chef Ferrand Adria wants to go further, his goal is far more than the status of “legendary chef” and “a successful restaurant”. On July 30, 2011, Bulldog Restaurant announced its “suspended business” due to losses and development directions over the years, causing countless food lovers to sigh.
  However, that doesn’t mean “Bulldog is dead.” In 2014, Ferrand Adria led the Bulldog restaurant’s splendid turnaround and reappeared in the public eye in the form of the Gourmet Culinary Institute and the non-profit Food Think Tank Foundation. middle. This explosive news made the world see the unusual beliefs and pursuits of Ferrand Adria and Bulldog Restaurant: food is more important than profit, obsessed with food research, and forge ahead to a higher goal – to preserve human food culture a precious legacy.
  Gourmet Culinary Institute is a catering school that can learn real skills without paying high tuition fees. A food museum with an area of ​​about 4,000 square meters and a capacity of about 200 people has been established in the college to display the learning and research process of all the cooking and creative methods of the Bulldog Restaurant. In addition to the museum, the academy offers culinary enthusiasts as well as professional chefs a culinary laboratory equipped with state-of-the-art technical equipment: professional liquid measurers, vacuum concentrators, etc. Adria invites any individual interested in culinary arts to participate in their experiments, but only if you know the history of the Bulldog restaurant, have a great interest and awe in gourmet cooking, and have the spirit to delve into food. In addition, the lab will invite other world-class celebrity chefs to conduct ingenious and innovative experiments together.

  In addition to the Gourmet Culinary Institute, they also established a non-profit food think tank foundation, the Bulldog Foundation. Each year, the foundation provides prizes to 20 to 25 chefs to collaborate with chefs at Bulldog restaurants to learn about their skills, study cooking techniques, and publish the results of their research on the Internet.
  After the successful transformation of Bulldog Restaurant, many diners are very gratified, because Ferrand Adria and Bulldog Restaurant will continue to unswervingly explore the road of food. But many diners are also deeply distressed: without Bulldog, where will they go to taste the top molecular cuisine?
  In fact, when the Bulldog restaurant was very famous, molecular cuisine has become a trend in the food industry.
  On March 3, 2011, “Tickets Bar” officially opened in Barcelona. This restaurant was founded by Ferrand Adria’s younger brother, Albert, with the theme of “small servings of life”, using molecular cooking techniques to innovate traditional Spanish tapas. The restaurant’s opening show, titled “Olives,” is a fitting reflection of the local custom—Spanish people prefer pickled olives as an appetizer. When serving, the waiter holds a large bowl containing “olives” in his left hand, and takes a spoon in his right hand to take out the football in the bowl and place it on a small dark green plate in front of the guests. The guest put the “olive” into the mouth, and gently bit off the jelly-like substance on the surface, and the faint fragrance of olive oil instantly filled the whole mouth. Tickets’ “olive” is in the same vein as “olive”, the signature dish of Bulldog Restaurant at that time, and both reflect the reverse spheroidization technology in molecular cuisine.
  El Celler de Can Roca is located in the Catalonia region of Spain and is also a famous molecular cuisine restaurant. If you want to eat at this restaurant, make a reservation at least one year in advance. In 2009, this restaurant was awarded three Michelin stars; in the same year, it climbed from 26th to 5th in the list of the world’s 50 best restaurants by the British “Restaurant” magazine; in 2013, it won the first place in the selection of the world’s 50 best restaurants. El Celler de Can Roca is run by the three Roca brothers. The three have their own strengths and a clear division of labor: the eldest Joan Roca is the chef, the second Josep Roca is the sommelier, and the third Jorde Roca is good at making a variety of desserts. The perfect combination of food, wine and dessert brings diners a full range of culinary enjoyment.

  Going out of Spain, the Fat Duck Restaurant in Berkshire, England, “Pierre Gagnaire” in France, “Alinea” in Chicago, USA, and Dadong Roast Duck Restaurant in China… The seeds of molecular cuisine have floated all over the world, and they have been opened everywhere. color.

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