Was there another restaurant in the world yesterday where mise en place was preceded by a food chemistry lecture?
I missed posting yesterday because I had to get up to work early because the chemists who´ve been working in the kitchen were doing a lecture - talking about the different compounds we use, etc.
Two hours in the El Bulli dining room - talking about gelatins and pectins and agar agar and alginato. OK. Another pinch myself moment.
Then that´s followed by the 14:00 bocadillo - usually some variation of a baguette sandwich - with paper thin slices of jamon - right off a whole leg of course. Yesterday it was just drizzled with olive oil - sometimes there are ripe tomato slices, other times manchego.
Then 10 minutes to stare at the sea and process the morning. My head´s still spinning.
Got to get ready for work.