Following yesterday's announcement at the Madrid Fusion conference, Team El Bulli has issued an official press release that delves a bit deeper into the how and the why of the two year shuttering of the world's best restaurant.
The entire press release is below, but first some important things to note here: The final reservations for the 2011 season will be open in September of this year, during the two year hiatus both the El Bulli restaurant in Cala Montjoi and the "elBullitaller workshop" in Barcelona will remain active by Adria and his crew, and that in the duration, they will be compiling the 30 years of technique and history into—pause, breath—an encyclopedia. While Adria has released few books about his work, we may in fact get the first complete bible of avant garde cooking from Adria.
The official word (emphasis added):
elBulli's press release. 26.01.2010
elBulli takes a step forward
During his speech today at the Madrid Fusion Summit, Ferran Adrià has outlined the action plan of elBulli for the years 2010-2020.
In 2012 elBulli will celebrate 50 years since its conception, so Ferran Adrià and Juli Soler have decided to commemorate this anniversary with the closure of one cycle and the beginning of a new phase, in which a radical approach to the creative process and the pursuit of new challenges and stimulus will be the main priority.
Based on this approach, the agenda of elBulli for the coming years will be the following one:
1) In 2010, elBulli will open from 15th June until 20th December.
2) The opening calendar of elBulli for 2011 will be released during September 2010.
3) elBulli will remain closed to the public during 2012 and 2013. This period will be devoted to thinking, planning and preparing the new format for subsequent years:
a. In consequence, this will allow elBulli to have two creative centres: elBullitaller, currently located on Portaferrissa Street in Barcelona, and elBullirestaurant itself in Cala Montjoi.
b. During this time all the know-how about elaborations, techniques and styles acquired after 30 years of creative research will be analysed, and the results of said work will be compiled in a comprehensive and thorough encyclopaedia.
4) elBulli will open again in 2014, constantly challenging the possibilities of the concept of a restaurant, based on the following criteria:
a. Research will be prioritized over production.
b. Each season will be different in terms of opening dates and times, capacity of the restaurant in terms of diners, staff, etc.., going beyond the pursuit of innovation that elBulli has been undertaking ever since the decision was made, among other things, to open only for 6 months, offer only one sitting per day and cancel the standard menu.
· El Bulli Press Release [Official Site via Daily Blender]
· All El Bulligeddon Coverage on Eater [-EN-]