Lifeman

Is it forbidden to pass an opinion on a restaurant, if I don't agree that it's the most wonderful experience I ever had on a plate?

I thought that a forum was just that, where people of differing views put forward their opinions. Cost is irrelevant, I agree that people have an inalienable right to spend their money as they see fit.

jubilada

I'm eager to hear about Extaberri, much more my scene. But thanks for this report.

amyb

Anxious to hear more about your experience!

danon

Lifeman,
it seems no. The minute one says something people "with their tongues hanging out" don't agree with,
they are ready to tell you to keep quiet.

I have no problem with how much anyone spends on what they enjoy - I am a committed
shoe dy , it is the impulse some posters have to control the thread that is. annoying.

Michel_Paris

Local paper here said that they had 2 million requests last year for reservatiosn, of which only 8,000 can be filled.

Also stated that the restaurants has NOT made any money in a decade, but survives on high end cookbook sales.

Makes one wonder.

Curiousaboutit

Hey Hi ..I am working on the trip report. I had no idea that creating a blog and all its intricacies could slow me down. Until I master the blog thing here is a tidbit about El Bulli. REgardless of one's financials, the people chosen to dine there needed to write "compelling requests" for a reservation. Mr. Luis Garcia, the restaurant manager, told me he would read over 2 thousand e-mails daily to narrow the guest selection to those who communicated a passion and understanding of the objective at El Bulli not just curiosity or "a frequenter of fine dinning." I learned from him why he chose us. He gleaned from my albeit many e-mails my profound earnestness in celebrating all that my husband and I experience and that included fine food. We spoke in December and he told me I must wait until the first week in May to learn if we had gotten a booking. Our week in Roses was June June 13 to the 18 only to be told they are closed the 13 and 14, have two weddings 16 and 17 and MAYBE there is space on the 15 of June. We finally received an e-mail on May 16 (We were leaving for Madrid May 24) that we were were tentatively booked for Wednesday the 15, Mr. Garcia instructed me to call him immediately to confirm accepting the reservation. He then e-mail another message a week later requesting I call again on the 5 of June to once again confirm.
I understood the intensity of the booking process since millions of requests had been made just that year..as Michel_Paris mentioned.
The excitement, drama, and anticipation all was a huge thrill. The restaurant, the humble people, the creative intrigue, the atmosphere, the tastes, and all the memories..OH SO WORTH every dollar we invested in our memory bank.

Aduchamp1

Why don't you call your blog Wooli Bulli?

Lifeman

Maybe the selection for diners was based on those who he reckoned had already bought into the type of "dishes" and menu they offered and would accept their "concepts" without complaint.

I'd guess he'd try to avoid those with a more dispassionate viewpoint and an independence of palate...and I don't believe he read 2000 e-mails a day. All the process of booking and confirming is standard pschycological stuff to get you into the required frame of mind.

It works, doesn't it?

Mathieu

@Adu : lol ! There was music and dancing ?

Aduchamp1

There was music and dancing ?

I do not know, we will have to find out what Hattie told Matty.

Aduchamp1

I guess I should have written what Hatti told Matti.

annhig

lifeman - does it get lonely on your oh so cynical planet?

if nothing else, curious has managed to do something that SHE really valued who might be of interest to some of the rest of us. if you aren't one of them, why don't you just leave the rest of us to enjoy it with her? [i did post something stronger - I'll leave you to work out what it was!]

danon

lifemen and the rest of us have the same right to post as you.
What SHE or other posters like you value is irrelevant.
If you don't like opinions that that are "spoiling" your enjoyment, don't read them.

No one appointed you the queen of "nice".

Curiousaboutit

Oh my stars..I just go home from work, ate dinner with my husband ((9:27) and without so much as a wink I needed to check in with all of you.
We are all here to have fun sharing our thoughts. I am thrilled to talk about the fun adventures my husband and I had on this anniversary trip. If there are those who descent from the popular view..so be it. That is what makes horse racing...opinions. El Bulli is one amongst many unique experiences we have had and maybe Lifeman, it might enjoyable for us to read about your adventures.. share..share..share.
I have a few hours tomorrow when I shall focus on the trip report.
Good bye for tonight.

Cathinjoetown

Curious,

As you know, I have been less than enthusiastic about El Bulli, just neither understand nor appreciate such fussed over, de-constructed, molecular cooking and resulting food and the reverential tone of those who do appreciate it.

However, I do appreciate your attitude toward those of us who don't share your view.

It would be a dull world and an even duller forum if everyone thought, dressed, ate, travelled, the same.

Lifeman

Cathinjoetown..couldn't agree more with both of the opinions that you express.

I'm not trying to take a rise out of curious for liking the El Bulli experience, she is perfectly entitled to tell us about it and be enthusiastic. But I am also entitled to comment on why I think that unremarkable food has to be dressed up in the way they did to justify the prices that they charge. If they state that they read 2000 e-mails a day asking for a table, it's obviously not possible on a couple of levels:

1 The time it takes to open and READ at maybe 15 seconds an e-mail--over 8 hours
2 A supply of 14000 people per week wanting to eat there--I don't think so

This sort of statement from an establishment is marketing, nothing else, designed to build a brand and an aura about the brand for those who wish to be identified with it, like Rolex or Gucci etc. It is very good marketing though and you get all the food critics saying how wonderful it is--just like the Emperor's new clothes.

annhig, this isn't cynicism, it's realism and if Cornish women don't understand that I'm surprised, especially with the comments I hear from Cornwall about the people who've turned parts of that county into Malibu.

Anyone is welcome to read the trip reports I've put on here or other travel sites.

annhig

if Cornish women don't understand that I'm surprised, especially with the comments I hear from Cornwall about the people who've turned parts of that county into Malibu.>>

Malibu? really? please tell me where...not in my neck of the woods nor anywhere that I'm familiar with.

apart from anything else, we don't have the weather!

and as a matter of interest, what point would there be in carrying on building the brand of an establishment that was about to close?

Curiousaboutit

All the Ferran Adria creations are abuzz around the world..fuzzy, foam, deconstructed this or that...collectively we are learning that preparations of usual foods can be altered and become different yet delicious. Chefs in Los Angeles, New York City, even Connecticut, Hong Kong, to Australia produce variations on his theme. Fun is now invited at the most fashionable of dining establishments tables.
Once upon a time Los Angeles had a "public" restaurant on Melrose Avenue no one but invited guests could enjoy. There telephone number was not even listed..marketing? unique reversed advertising? snobbery? The food was sensational, everyone chattered about who was there, yet if a friend did not bring you as a guest to then have the "open invitation" to make your own reservation..no dine. Sometimes fun can be sophisticated enough to laugh at its own behavior or be outlandishly expensive. The most obvious element is THE STRANGE FOOD NEEDS TO BE EXCELLENT in all respects. El Bulli became "a big deal," copied world wide because of its "new" basic style for food preparation.

tejana

curious - I so enjoyed looking at your pictures (especially so soon after the Anthony Bordain episode). I will be jealous forever. I've had a few truly incredible meals in my life, but I've never made it to the "biggies" (El Bulli, the French Laundry, etc.), but I love hearing the play-by-play from those that have! Congrats!

danon

A friend and I saw "El Bulli" documentary last night.
It was interesting to see all the work that goes on before the new season.
At one point in the film , the staff is told not to give a table to anyone without reservation EVEN if there are tables available.
My friend, a real foodie, and an excellent cook, sampled similar cuisine in some exclusive resort in Mexico .
She found the food "tasty, but not satisfying".
After the movie we went for dinner. Enjoyed our Steak Frites.