One of the best chefs in the world, Ferran Adrià, is closing shop at his renowned restaurant in Spain, El Bulli. Any Top Chef acolyte or casual pursuer of Food Network techniques would drool at the crazy concoctions Adrià has created. In a marathon 30-course meal at El Bulli, one can expect anything from sculptural corn bread and reconstituted, spherical olives to marinated rose petals with artichoke foam. Jay McInerney recently wrote an article for Vanity Fair about his dining experience; read it here and let your imagination run wild at the possibilities for Adrià's future experiments in molecular gastronomy after El Bulli closes next summer.Text Molly O'Brien
