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My girlfriend wants me to take her to a restaurant...

Quite one, we'll have to wait for half a year before we can get in (and we'll need to fly to Barcelona): elBulli serves molecular cuisine by Ferran Adrià

2003. Science department in elBullitaller. Our interest in establishing a dialogue with science began to become consolidated in 2003 when we contacted Pere Castells, a scientist and gourmet. At first, the relationship was informal, but as the Alícia Foundation project took shape, it gradually took on a more professional nature, right up to the implementation of the science department, which represented a bridge between the Workshop and Alícia. With Pere Castells and Íngrid Farré, who joined soon afterwards, we began by organising ourselves, looking for a work structure, establishing contacts with manufacturers of food products, new devices or instruments, gathering information and reading books, and so on. From 2004 onwards, Pere and Íngrid carried on this research in Alícia. We also analysed the world of textures that we had created in recent years (foams, hot jellies, clouds, airs, texlavazza, spherification, etc.), and we decided to find out why these preparations were possible, what physical and chemical processes were involved and how the products that made these textures possible acted. All this was because of our conviction that awareness of the scientific processes involved in cooking constituted the basis for evolution.

Meanwhile I'll buy her one of his books ;)
Read her ideas

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