Slideshow: In the Kitchen on Opening Night, Next El Bulli Menu
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Next El Bulli Opening Night

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Photo: Roger Kamholz

Close to two dozen chefs, an expediter, dish-washers and more are at work on a half dozen dishes at any one time.

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Photo: Roger Kamholz

Grant Achatz occupies the center of the line, plating and observing.

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Photo: Roger Kamholz

Executive chef Dave Beran plates the civet of rabbit (El Bulli no. 686, from 2000).

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Photo: Roger Kamholz

The first course: nitro caipirinha with tarragon concentrate (no. 967, from 2004).

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Photo: Roger Kamholz

Cuttle fish and coconut ravioli (no. 416, fom 1997).

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Photo: Roger Kamholz

The expediter, calling out numbers like it's a trading floor at the Merc.

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Photo: Roger Kamholz

The iberico sandwich (no. 859, from 2003): an "air baguette" wrapped in jamon iberico.

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Photo: Roger Kamholz

Coca of avocado pear, anchovies and green onion (no. 105, 1991).

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Photo: Roger Kamholz

Prepping a gorgonzola balloon (no. 1570, 2009).

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Photo: Roger Kamholz

Carrot air with coconut milk (no. 878, 2003).

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Photo: Roger Kamholz

Black sesame spongecake and miso (no. 1361, 2007). Beran couldn't remember if this was the dish that invented the microwaved sponge cake; it happened at El Bulli, though.

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Photo: Roger Kamholz

...of Chocolate in Textures (no. 439, 1997).


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