El Bulli, one of the world's best acclaimed and award-winning eateries, has served its aftermost supper.On the final card Saturday were 50 dishes with arresting names like "Clam Meringue," "Olive Spheres," and "Hot Cold Gin Fizz.For added than bisected of the 24 years that virtuoso chef Ferran Adria has been in allegation of its kitchen, the restaurant has maintained the about unattainable Michelin three-star cachet and been rated the world's best restaurant bristles times by British annual The Restaurant.El Bulli's area in a admirable and abandoned bank anchorage on Spain's far northeastern tip aggressive Adria, who started off as a auberge dishwasher, to anticipate about the aspect of what makes aliment aftertaste delicious, bidding him to deconstruct capacity to what he calls the atomic level.He would again reconstruct anniversary bowl application abrupt re-combinations of the aboriginal components, presenting them in mouthful-sized portions.Most appropriate instructions on how to eat them, sometimes with bald hands.Food took on abrupt shapes, textures and temperatures as the chef acclimated aqueous nitrogen to aftermath vegetable or bake-apple foam, airy, aerial reincarnations of solid food, accumulation seaweed and tea, or caviar with gelled apples.
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